Recent Advances of Natural Products in Food Science
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 October 2024 | Viewed by 3103
Special Issue Editors
Interests: food flavor; biosensors; flavor chemistry; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Interests: bioprocessing and quality control of aquatic products
Special Issue Information
Dear Colleagues,
In recent years, natural products have attracted a great deal of attention because of their various bioactivities, such as anti-oxidation, anti-bacterial, anti-viral, anti-inflammatory, anti-cancer, and anti-aging activities, among others. In order to study the comprehensive development and utilization of natural products and better improve the healthy development of the food industry, it is necessary to further strengthen the combination of basic theory and practical application, develop functional foods, and promote the progress of food research and technological innovation. Therefore, this Special Issue focuses on the comprehensive development and utilization of natural products and metabolites in the food industry.
The topics of interest mainly include, but are not limited to, the following:
- Analysis and detection of characteristic flavor substances in food;
- Sensory characteristics and formation mechanism of food;
- The acquisition process of natural products as food raw materials (e.g., extraction, isolation and characterization);
- The influence mechanism of food processing technology on natural products in food;
- The structural and functional characteristics of natural products in foods and their interaction;
- High-throughput multi-omics analysis (metabolomics, genomics, transcriptomics, proteomics, etc.) for food quality evaluation;
- New methods, technologies, and discoveries on the nutrition, flavor, and quality improvement of food.
Through the collection of this Special Issue, we hope to promote the in-depth discussion, exchange and reference of international experience in the innovative field of the food industry.
Dr. Yanping Chen
Dr. Yueqi Wang
Guest Editors
Dr. Shipeng Yin
Guest Editor Assistant
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. Molecules 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 2700 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
- characteristic flavor substances
- flavor analysis and detection
- sensory characteristics
- natural products
- functional foods
- structural characteristics
- functional characteristics
- molecular mechanisms
