Designing the Antioxidant Properties of Low-Processed Food
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".
Deadline for manuscript submissions: closed (30 June 2020) | Viewed by 34216
Special Issue Editor
Interests: food fortification; pro-health properties; nutritional quality; bioaccessibility; functional foods; antioxidant-rich additives; glucose homeostasis; low-processed food; nutrition
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food is the most valuable source of components exhibiting antioxidant properties. These ingredients belong to different groups, e.g., carotenoids, vitamins, phenolic compounds, peptides, and essential oils, but their common nature includes different modes of antioxidant action. Antioxidants play an important role in homeostatic systems. They are responsible inter alia for maintaining the redox status, act as signaling compounds, or can be healing agents. There are also many in vivo studies of the key role of antioxidant activity in the treatment of many diseases such as cardiovascular disorders, diabetes, cancers, or neurodegenerative disorders. Furthermore, antibacterial, antiviral, anti-inflammatory, and anticancer activities are usually related to the antioxidant properties.
In modern communities, non- and low-processed foods have become an important branch of the market. This group of products includes unprocessed ready-to-eat fruit and vegetables, sprouted grains, and nuts as well as minimally processed meals, e.g., mixed salads, juices, and smoothies. The composition and pro-health properties of food can be effectively shaped in each step of production; however, in the case of low-processed products, these modifications are limited to the pre- and postharvest treatments of components or final products (e.g., biofortification, elicitation) and establishment of the conditions of storage.
The purpose of this Special Issue is to bring together valuable studies of tailoring the antioxidant activity in low-processed food products. We welcome original research and review articles addressing any pro-health properties of low-processed products and all related topics indicated below.
Dr. Michał Swieca
Guest Editor
Manuscript Submission Information
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Keywords
- Low-processed food
- Food fortification
- Pro-health properties
- Food storage
- Antioxidants
- Post-harvest treatments
- Functional food
- Pre-harvest treatments
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