Sustainable Ingredient Sources for the Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: 31 August 2024 | Viewed by 1785
Special Issue Editors
Interests: phytochemicals; biopharmaceuticals; in vitro assays; in vivo assays; inflammation; bioavailability; delivery systems
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
With the exponential growth of the population on the planet, the demand for food has also increased. This has driven the development of science and technology to increase productivity and reduce costs and time. However, this overexploitation puts the food security of future generations at risk. The United Nations proposed the sustainable development goals (SDG) as part of a plan to achieve a better and more sustainable future for all, promoting the responsible production and consumption of food among other things. In this sense, there is a great diversity of non-conventional sources of high-value food ingredients that have been underexplored and that in many cases come from by-products from the food industry, pulses, mushrooms, algae, or other potential matrix. The objective of this Special Issue is to cover the different aspects of the sustainable production or extraction of potential ingredients for the food industry, as well as their physicochemical characterization, bioaccessibility, bioavailability, in food matrices, and biological functionality. Special emphasis is placed on ingredients from non-conventional sources that show nutraceutical properties that can be validated through different in vitro or in vivo assays.
All experts are invited to submit their original work on this nexus of topics. We also extend a special invitation to those researchers who have analysed the incorporation of new or non-convectional ingredients into food prototypes using novel delivery systems and undertaken the evaluation of their physicochemical and sensorial characteristics.
Dr. Marilena Antunes-Ricardo
Guest Editor
Dr. Sayra Serrano Sandoval
Guest Editor Assistant
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
- sustainable ingredients
- sustainable processes
- nutraceuticals
- functional lipids
- agro-residues
- revalorization
- emerging technologies
- circular economy
