Research on Extraction of Functional Ingredients from Foods and Evaluation of Bioactivity, Antioxidative, and Antibacterial Properties
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: 30 September 2024 | Viewed by 2034
Special Issue Editors
Interests: bioactive compounds; functional foods; food development; carotenoids; phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Interests: organogel; lipid oxidation; frying process; fat replacers; in vitro digestion
Special Issue Information
Dear Colleagues,
The study of the association between diet and health has grown progressively and significantly in recent years. This research area is attracting attention because of the wide diversity of bioactive components found in foods and the different pathways of action involved in preventing different health conditions. Researchers have also been able to explore minor food ingredients and metabolites with high bioactivity and their mechanisms of action through recent developments in extraction methods, analytical techniques, and bioactivity assays.
A Special Issue is being planned to be published in Foods that focuses on the bioactivities of food phytochemicals. This Special Issue will offer a general review of current knowledge about the existence of phytochemicals in foods and their function in the treatment or prevention of various diseases. The aim of this Special Issue is to showcase original research articles and reviews describing current findings on therapeutically promising food bioactive compounds. We invite authors to submit articles that explore different aspects of the bioactivities of bioactive compounds in foods.
Potential topics include, but are not limited to, the following:
- Bioactive potential of food components;
- Mechanism of action of bioactive compounds;
- Novel methods to identify the role of bioactive compounds in foods;
- Food components in the regulation of pro- and anti-inflammatory pathways;
- Food bioactive compounds in antimicrobial activities and food control;
- Food bioactive compounds as therapeutic agents in health.
We look forward to receiving your submission.
Dr. Anderson Junger Teodoro
Guest Editor
Dr. Vanessa Naciuk Castelo-Branco
Prof. Dr. Renata Galhardo Borguini
Guest Editor Assistants
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 bioactive compounds
- phenolic compounds
- carotenoids
- antioxidant activity
- antibacterial properties
- green extraction techniques
