Plant-Based Foods: New Aspects on Resources, Processing and Potential Bioactivity
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 (20 February 2023) | Viewed by 3896
Special Issue Editor
Special Issue Information
Dear Colleagues,
Plant-based foods, including fruits, vegetables, legumes, grains, nuts, and seeds, have a major role in human nutrition in most places of the world. New resources, in addition to legumes, cereals/pseudocereals, and nuts/seeds, are also attracting more and more attention due to their potential contribution to bioactivity. Traditional processing methods, such as milling, heat treatment, fermentation, and germination, as well as some emerging technologies, are extensively studied to develop plant-based foods with optimal nutrient composition and acceptable organoleptic properties. Therefore, this Special Issue aims to publish the latest finding related to resources, processing technology and potential biological activity of plant-based foods to improve the understanding of this everlasting research area and bring new opportunities to the industry.
Dr. Wenbin Zhang
Guest Editor
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Keywords
- plant-based
- resources
- processing
- bioactivity
- health
- nutrition
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