Novel Approaches for Preservation and Assessment of Bioactive Components in Foods
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (30 June 2022) | Viewed by 7182
Special Issue Editor
Interests: new methods of food preservation; pulsed electric fields; microwave treatment; bioactive components; traditional and regional food; nutrigenomics and nutrigenetics; historical and modern eating habits
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food ingredients play an extremely important role in the human body. Consumed food should be rich in its characteristic ingredients. This is especially important in the context of disease prevention. The reasons for the reduced content of important food components are not only environmental and zootechnical factors (exhausted soil, poor-quality fodder), but also improperly conducted food processing. We do not always fully understand the role of individual food components in the human body. In recent years, more and more attention has been paid to, e.g., new technologies of food preservation, leading to fewer losses of important ingredients in the final product. We also know more about the role of individual components in the process of the proper expression of genes, which have been reported by publications on epigenetic mechanisms.
Articles that would be of particular interest in our Special Issue could concern:
- Influence of environmental conditions on the composition of food of both plant and animal origin;
- The influence of the method of the food technological processing and its parameters on the composition of the final product;
- The content of selected bioactive food ingredients due to different growing or breeding conditions, including geographic location or hydrological conditions;
- Analysis of selected ingredients in food with various degrees of processing, including organic, regional and traditional food, but also as part of the "novel food";
- New methods of assessing the quality of food, including directly or indirectly indicating its composition.
Assoc. Prof. Dr. Maciej Oziembłowski
Guest Editor
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Keywords
- bioactive components
- food preservation
- assessing the quality of food
- novel food
- traditional food
- regional food
- organic food
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