Impact of Processing Conditions on the Biological Activity and Quality of Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (15 October 2021) | Viewed by 820
Special Issue Editors
Interests: evaluation of volatile compounds and the sensory quality of fruits, vegetables, and derived products; evolution of the functional and sensory properties of different fruits and vegetables as affected by different agricultural practices and processing; dehydration of fruits, vegetables, aromatic herbs
Special Issues, Collections and Topics in MDPI journals
Interests: sensory analysis of foods; food quality; food safety; evaluation of volatile compounds of fruits; vegetables and derived products; functionality of fruits and vegetables as affected by different agricultural practices and processing; dehydration of fruits; vegetables; aromatic herbs
Special Issues, Collections and Topics in MDPI journals
Interests: evaluation of biological activity (inhibition of alpha-amilasa, alpha-glucosidase and so on); effect of processing on quality parameters of fruits and vegetables; bioactive compounds of fruits and vegetables (flavonols, carotenoids, hydroxycinnamic acids, flavan-3-ols); encapsulation of bioactive compounds; novel foods; microbiology on wine production
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Obesity and type 2 diabetes mellitus are two of the most extended 21st century chronic diseases. The inhibition of the digestive enzymes, such as α-amylase, α-glucosidase and pancreatic lipase, could be a good approach for combating these diseases. The main reason is that the inhibition reduces the amount of calories, glucose and fat absorption into the body; however, Alzheimer’s disease, a progressive degenerativeneurological disorder, may be treated by inhibiting the enzyme acetylcholinesterase (AChE) breaking down acetylcholine, and thereby increasing the level and duration of the neurotransmitter in the brain. Therefore, it is important to highlight that several inhibitors of α-amylase, α-glucosidase, pancreatic lipase and AChE are located in several fruits and vegetables rich in flavan-3-ols, flavonols, and hydroxycinnamic acid derivatives. Nowadays, scientific research and the food industry are working on novel products based on fruits and vegetables, due to the preference of consumers on sustainable, healthy and ready-to-eat products. Current research challenges are focused on the study of the biological activity of processed foods. As a result of this, the present Special Issue is aimed at gathering outstanding cross-disciplinary approaches (reviews and original research) evaluating the impact of processing conditions (drying, heat treatments, etc.) on the biological activity (e.g., α-amylase, α-glucosidase, pancreatic-lipase, AChE and butyrylcholinesterase activity) and quality properties (e.g., color, texture properties and sensory characteristics) of these processed products.
Dr. Ángel Calín-Sánchez
Prof. Dr. Angel A. Carbonell-Barrachina
Dr. Aneta Wojdyło
Guest Editors
Manuscript Submission Information
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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
- digestive enzymes
- inhibition
- biological activity
- food industry
- fruit-based products
- vegetable-based products
- quality
- sensory evaluation
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