Research on Bioactive Compounds from Food Processing Products
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: closed (20 July 2023) | Viewed by 1783
Special Issue Editors
Interests: food science; key process compounds; extraction; analytical chemistry; optical fiber sensors
Special Issues, Collections and Topics in MDPI journals
Interests: bioresources; seaweeds; food safety and processing; functional products; bioactivities; green technologies
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue will focus on bioactive compounds derived from fruits and vegetables, present in their processed products. Fruits and vegetables are recognized for their wide range of nutrients and bioactive compounds with different health-promoting activities (antioxidant, anti-carcinogenic, antiviral, anti-inflammatory, cardioprotective, anti-allergic, anti-microbial, etc.).
Industrial processing operations often reduce the occurrence of these desired compounds in the final products, and better extraction yields can be promoted with changes in the storage and production processes. Fruit and vegetable wastes or by-products, such as skins, seeds and pomace, are typically rich in bioactive compounds such as vitamins, polyphenols, fibers, natural pigments and oils, which may be extracted and used in enriched or functional foods, medicines, cosmetics, and in a wide variety of applications with an inherent contribution to the sustainable development of society.
This Special Issue, “Research on Bioactive Compounds from Fruit and Vegetable Processing Products”, aims to gather research studies that address the improvement of industrial processes for the extraction of bioactive compounds; the valorization of these compounds through by-products or wastes with different applications; the improvement of their stability, bioavailability and bioaccessibility; the development of analytical methods that simplify their determination in raw products or processed foods; and finally their major role in health.
Dr. João Micael Leça
Dr. Cristina Soares
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
- bioactive compounds
- food processing
- extraction
- method development
- health
