Bioactive Ingredients for Safe and Health-Promoting Functional Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (15 June 2024) | Viewed by 3605
Special Issue Editors
Interests: use of agro-industrial waste for food production; food ingredients and additives; biomaterials; modeling of degradation of bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Interests: orally disintegrating films; natural polymers; bioactive compounds; biodegradables packaging
Special Issues, Collections and Topics in MDPI journals
Interests: food technology; new product development; natural macromolecules; natural active compounds; delivery of active compounds; oral disintegrating films
Special Issues, Collections and Topics in MDPI journals
Interests: active and biodegradable films; active and intelligent packaging; natural active compounds; delivery of active compounds; use of agro-industrial waste
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
According to the Food and Agriculture Organization of the United Nations (FAO), in 2050, the world's population will have increased by 34%, and to provide for this population, food production needs to increase by 70%. Therefore, to meet the requirements of this dietary evolution, food production indexes, food waste, food losses, as well as food aspects related to safety and health promotion must all be improved. This is the principle of sustainable food production, in which the use of innovative and different technologies is a highly relevant. The use of ingredients from by-products and/or residues in the food industry is still scarce. Several studies have shown that most of these residues are rich in nutrients and could, therefore, add nutritional and functional value to different products.
Therefore, the aim of this Special Issue to publish studies that could represent solutions to these multifaceted and dynamic problems and contemplate their multiple aspects as well as providing a holistic view. Studies related to food engineering strategies to produce bioactive ingredients, innovative alternatives to reduce food insecurity, and increasing environmental systems are particularly welcome.
Dr. Fernanda Maria Vanin
Dr. Rosemary A. Carvalho
Dr. Vitor Augusto Dos Santos Garcia
Dr. Cristiana Maria Pedroso Yoshida
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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
- food waste
- food loss
- innovative alternatives
- residue
- fiber
- antioxidant
- SAU healthiness
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