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Food Chemistry in Asia—2nd Edition
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Food Chemistry in Asia—2nd Edition

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 347

Special Issue Editors

Dr. Junhu Cheng

E-Mail Website
Guest Editor
Laboratory of Innovative Food Physical Processing Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: innovative food physical processing technologies; microwave-assisted technology; IR processing technology; spectral and imaging technologies; multispectral for food quality and safety; biological functional materials in antibacterial applications
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Young-Suk Kim

E-Mail Website
Guest Editor
Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Republic of Korea
Interests: flavor chemistry; flavor analysis; metabolomics; thermal reaction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is our pleasure to announce this second-edition Special Issue entitled “Food Chemistry in Asia”. This Special Issue will present a high-quality collection of work from scientists in Asian countries, as well as contributions from other countries concerning the advances in food chemistry in Asia (both original research articles and comprehensive review papers are welcome).

This Special Issue will discuss new knowledge or cutting-edge developments in the food chemistry research field, with the aim of expanding the current body of knowledge. This Special Issue is a forum for the exchange of research findings and innovative ideas in the field.

Dr. Junhu Cheng
Prof. Dr. Young-Suk Kim
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. Molecules 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 2700 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

  • functional foods
  • food quality and safety
  • food analysis
  • food processing
  • flavor chemistry

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Published Papers (1 paper)

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Research

15 pages, 3830 KiB  
Article
Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace
by Yumeng Huang, Chao Li, Siyuan Zheng, Xiong Fu, Qiang Huang, Guang Liu and Qing Chen
Molecules 2024, 29(9), 2111; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules29092111 - 02 May 2024
Viewed by 261
Abstract
Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using [...] Read more.
Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using ultrasound, cellulase, and a combination of ultrasound and cellulase methods, respectively. The structure, physicochemical characteristics, and functional properties of the raw RIDF and modified RIDF were comparatively analyzed. The results showed that all three modification methods, especially the ultrasound–cellulase combination treatment, increased the soluble dietary fiber (SDF) content of RIDF, while also causing a transition in surface morphology from smooth and dense to wrinkled and loose structures. Compared with the raw RIDF, the modified RIDF, particularly UC-RIDF, displayed significantly improved water-holding capacity (WHC), oil-binding capacity (OHC), and swelling capacity (SC), with increases of 12.0%, 84.7%, and 91.3%, respectively. Additionally, UC-RIDF demonstrated the highest nitrite ion adsorption capacity (NIAC), cholesterol adsorption capacity (CAC), and bile salt adsorption capacity (BSAC). In summary, the combination of ultrasound and cellulase treatment proved to be an efficient approach for modifying IDF from RRTP, with the potential for developing a functional food ingredient. Full article
(This article belongs to the Special Issue Food Chemistry in Asia—2nd Edition)
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