Flavonoid and Non-flavonoid Phenolics in Food: Product Quality and Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (30 September 2021) | Viewed by 15495
Special Issue Editors
Interests: essential oils; food chemistry; bioactive compounds; use of natural inhibitors (antioxidants and antimicrobials) to increase the shelf life of food; valorization of agrofood industry coproducts; development of new functional food products; meat product innovation
Special Issues, Collections and Topics in MDPI journals
Interests: in vitro bioaccessibility of bioactive compounds; simulation of colonic fermentation and prebiotic effect of dietary fiber; use of agroindustrial byproducts; plant food technology
Special Issue Information
Dear Colleagues,
Several epidemiological studies have revealed that the consumption of a diet with a high amount of fruit and vegetables leads to many health-related benefits, such as maintaining the functional integrity of the gastrointestinal system and reducing the risks of several cancers and the risk of coronary heart disease. These beneficial effects on health are due to the presence, in both fruit and vegetables, of flavonoid and non-flavonoid phenolics and other bioactive compounds. In addition, it should also be noted that the presence of these types of compounds as additives in food can help improve the quality of the product from a nutritional, microbiological, or sensory point of view.
In this Special Issue, the biological activity of flavonoid and non-flavonoid phenolics, which are present naturally in plant material or as extracts added to certain foods, will be addressed from two points of view: its effect on the quality of the product and its effect on health. We believe that this Special Issue, “Flavonoid and Non-Flavonoid Phenolics in Food: Product Quality and Health Benefits”, will help to highlight the most recent advances in all aspects of flavonoid and non-flavonoid phenolics and highlight the health-enhancing benefits of these compounds.
This Special Issue of Foods welcomes the submission of both original papers and review articles.
Dr. Manuel Viuda-MartosGuest Editor
Prof. Dr. Sonia G. Sáyago-Ayerdi
Co-Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- fruit
- coproducts
- bioactive compounds
- flavonoids
- non-flavonoid phenolics
- meat products
- beverages
- dairy products
- bakery products
- health effects
