Bio-Active Compounds in Food Production
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: closed (31 May 2023) | Viewed by 27496
Special Issue Editors
Interests: food science; polyphenols; phenolic compounds; anthocyanins
Interests: food; toxicology; natural products; phytochemistry; bio-active substances; antioxidants; volatile oils; chromatography; mass spectrometry; uv-vis spectroscopy; infrared spectroscopy
Interests: sensory analysis of foods; consumer test; consumer attitudes; consumer preferences; food science; quality control of foods; antioxidant compounds; polyphenols; quality control of bee products (honey, bee pollen, propolis)
Special Issues, Collections and Topics in MDPI journals
2. Department of Industrial Biotechnologies, Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania
Interests: food integrity; food technology; nutrition; food biotechnology
Special Issue Information
Dear Colleagues,
As the saying goes, “we are what we eat”, meaning that the quality of the food we consume on a daily basis affects our general health.
Recent research efforts in the area of food production have thus been geared towards developing functional foods. These are foodstuffs, not dietary supplements, which, in addition to their regular nutritional value, have been demonstrated to benefit one or several functions of the body when given in amounts that are part of a normal diet. They improve health and well-being and can reduce the risk of certain ailments and diseases. The key components of such enhanced foods, which are responsible for these benefits, individually and synergistically, are bio-active compounds, such as phytosterols, terpenoids, polyphenols, flavonoids, stilbenoids, carotenoids, glucosinolates, capsaicin and taurine.
On the contrary, other classes of bio-active compounds, either found natively in foods or resulting from food production, processing or preservation technologies, may have negative outcomes on human health, e.g., chronic fatigue, various allergies, inflammatory bowel disease, diabetes and many types of cancer. Among these are certain proteins, peptides or amino acids, sugars and sweeteners, mycotoxins, polycyclic aromatic hydrocarbons and hetero-aromatic amines, inorganics such as nitrates or nitrites and heavy metals. These compounds must be eliminated in foods to suit the special needs of already affected consumers, or at least reduced to mitigate their damaging potential by designing novel food production technologies or modifying traditional ones.
This Special Issue, “Bio-active Compounds in Food Production”, welcomes full research papers, short communications and review articles on topics such as those mentioned above, as well as any other subjects related to food bio-actives.
Dr. Zanda Kruma
Dr. Radu C. Racovita
Dr. Stan Laura
Dr. Nastasia Belc
Prof. Dr. Ivone Jakasa
Guest Editors
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. Processes is an international peer-reviewed open access monthly 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 2400 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
- bio-active compounds
- bio-activity
- phytochemicals
- food production
- food formulation
- functional foods
- recovery of bio-actives from food waste
- antioxidants
- allergens
- toxics