Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 May 2024 | Viewed by 1319
Special Issue Editors
Interests: natural antioxidants; nutraceutical sciences; food chemistry; nutrition and human health; phenolic compounds; extraction and characterization of bioactive molecules
Special Issues, Collections and Topics in MDPI journals
Interests: phenolic compounds; volatile compounds; fortification of food with nutraceutical compounds; food technology; food quality authentication; food byproduct re-use
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Over recent decades, there has been an increased focus on describing the composition and nutritional value of foods, also supported by the study of their sensory profiles. There is indeed an increasing demand by consumers for foods that go beyond nutritional needs to promote well-being, reduce disease and increase lifespan.
Epidemiological studies have shown a correlation between the increased consumption of some specific foods and the reduced risks of chronic diseases, such as cancer, cardiovascular diseases and age-related functional decline. These health-beneficial effects are thought to be related to macronutrients, micronutrients and bioactive compounds. The potential health benefits linked to the numerous phytochemicals present in different food sources, which appear to be responsible for preventing many diseases and infections, are well known.
Furthermore, the sensory properties of food such as color, appearance and flavor (the last being given by smell, taste and texture) are extremely important not only to consumers, but also to producers, because they directly relate to product quality and end-user acceptance. The increasing demand for more attractive, tasty and healthy food can lead to the development of value-added products in the food sector. Nowadays, it is important to widen the knowledge about food quality, phytochemical composition and marketability to meet the demand of consumers, producers and retailers.
This Special Issue aims to further underline current developments in all fields that are connected to the bioactive constituents of food, as well as their nutritional and sensory characteristics.
Dr. Maria Bellumori
Dr. Lorenzo Cecchi
Guest Editors
Manuscript Submission Information
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Keywords
- food analysis
- bioactive compounds
- sensory characteristics
- food composition
- functional food ingredients
- all connected topics
