Special Issue "Extraction and Fractionation Processes of Functional Components in Food Engineering"
Deadline for manuscript submissions: 15 January 2022.
Interests: enzyme-assisted aqueous extraction; membrane filtration; fermentation; bioprocessing
Interests: bioactive peptides; food proteins; multifuncionality; digestion; bioavailability; inflammation-associated diseases; chemopreventive activity; peptidomics; antioxidant activity
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Diet plays an unquestinable role on the growth, development, and mantainance of all body functions. Foods are a source of a multitude of compounds, such as proteins, lipids, carbohydrates, peptides, oligosaccharides, antioxidants, among others, that go beyond basic nutrition. Harnessing the full potential of the diversity of the nutrients in foods becomes essential in order to enable its use as prophylactic therapy, with the potential to minimize the incidence of several metabolic disorders affecting humans. Food processing is evolving from a tradional approach, where the technical aspects were the main focus, toward a bioguided strategy, which strives to maintain the original biological and functional properties of food compounds. The development of a holistic approach, where cost competitive yet bio-guided food processing strategies, is needed in order to deliver healthy and nutritious food for everyone.
This Special Issue on the "Extraction and Fractionation Processes of Functional Components in Food Engineering" aims to bring together novel advances in the development and application of innovative processing strategies to extract, isolate, and modify food compounds to produce ingredients and foods with improved nutritional, functional, and biological properties. Topics include, but are not limited to, he following:
- Development of innovative processing strategies to extract, modify, and recover food compounds;
- Effects of industrial processes on the functionality and biological activities of food compounds;
- Bioconversion of agricultural waste streams and food byproducts into added valuable compounds;
- Challenges associated with processing scale-up.
Dr. Juliana Maria Leite Nobrega De Moura Bell
Dr. Blanca Hernández-Ledesma
Dr. Roberta Claro da Silva
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 papers will be 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. Processes is an international peer-reviewed open access monthly 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 2000 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.
- food processing
- functional properties
- biological properties
- food byproducts
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: A review on the extraction, characterization, and processing of natural sources-derived proteins through eco-innovative approaches
Author: Giselle Franca-Oliveira, Mónica Rodríguez-Risco, Tiziana Fornari, Blanca Hernández-Ledesma
Affiliation: CSIC-UAM – Institute of Food Science Research