Novel Food and Beverages: Production and Characterization: 2nd Edition
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: 15 April 2025 | Viewed by 6388
Special Issue Editors
Interests: biopolymers; food waste recovery; rheology; innovative processing technologies; functional foods; sustainability
Special Issues, Collections and Topics in MDPI journals
Interests: biopolymers; emulsion science; food colloids; food processing; food rheology; food waste and by-products valorization; interfacial rheology; sustainability
Special Issues, Collections and Topics in MDPI journals
Interests: proteins; protein-based materials; bioplastics; matrices; horticulture; soy; micronutrients; fertilization; slow-release fertilization; controlled-release fertilizers; biomaterials; scaffolds; tissue engineering; emulsions; composites
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Many current consumers are demanding healthier and novel foods as the preferred options in their personal nutrition. This Special Issue is focused on new methods used in the production and characterization of novel food and beverages from different types of food sources. Advanced technologies, such as ultrasound, chromatography, and spectroscopy, have been employed in the analysis and quality assessment of these new products. In particular, this Special Issue emphasizes on the evaluation of novel food from the rheological point of view. In this sense, we welcome studies discussing novel and traditional characterization techniques from the perspectives of rheology, food safety, sustainability, process engineering, (bio)chemical changes, and sensory issues, among others. We kindly encourage you to submit a manuscript(s) for this Special Issue. Research articles, short communications, and reviews are all welcome. Submissions can cover the following topics (but are not limited to them): i) development of potential functional foods; ii) rheological analysis of novel food products; iii) comparison between the rheological and texture properties of foods and beverages; and iv) use of wastes and byproducts for the development of novel foods and beverages.
Dr. Víctor Manuel Pérez Puyana
Prof. Dr. Alberto Romero
Dr. Mercedes Jiménez Rosado
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. 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
- beverages
- food processing
- food rheology
- food wastes and by-products
- functional properties
- gels
- novel foods
- rheology
- texture
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