Special Issue "Food Proteins from Alternative Sources: Processing, Functionality, Properties, and Applications"
Deadline for manuscript submissions: 15 December 2023 | Viewed by 27048
Interests: food production side-stream valorization; alternative proteins; food freezing; food processing; food quality; food chemistry; microwaves; enzymology; phytochemicals
Special Issues, Collections and Topics in MDPI journals
Traditional animal-based sources offer food proteins with high nutritional value. Despite their high nutritional and functional properties, their production has been characterized as unsustainable due to their increased environmental impact. Global human population rapid growth over the last century and the predictions for the coming years raise the need for increased food protein production. The continuous population growth in combination with climate change and the environmental risks that our planet face gave a nudge to policymakers and society to explore novel, alternative, and sustainable food proteins which may efficiently substitute the traditional animal-based ones.
Academia and industry have been working actively on this scope over the last few years, seeking novel protein sources with high nutritional value, low environmental impact, high production yields, cost efficiency, and desired technofunctional and sensory properties to be used as ingredients in food products. Ocean-based proteins and microalgae, fungi, plant-based proteins, cultured meat, and insects are the most developed solutions to date. This Special Issue will gather basic and applied research from academia and industry focused on a wide range of novel terrestrial, marine, and biotechnological sources for food applications, selecting relevant original research and review articles which will offer insights and solutions to the current scientific and societal challenges.
Dr. Epameinondas Xanthakis
Dr. Charilaos Xiros
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.
- alternative proteins
- single cell protein
- plant-based protein
- food processing
- food structure
- food quality