Nutrients and Functional Substances in Plant-Based Foods
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 31 March 2025 | Viewed by 82
Special Issue Editors
Interests: physical and physicochemical properties of fruit, vegetable and products; freeze drying; minimally processed fruits and vegetables
Special Issues, Collections and Topics in MDPI journals
Interests: the investigation of the fate of phenolic compounds in the digestive tract, their interactions with other food components especially with dietary fibers, and the influence of these interactions on the beneficial effects of phenolic compounds in the digestive tract; modeling experimental data to predict the behavior of phenolic compounds in the digestive system
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
A properly structured plant-based diet is beneficial for our bodies throughout our lives, thanks in part to the protective effect of biologically valuable compounds that are the subject of numerous studies today. The consumption of fruits, vegetables, whole grains, herbs and spices is associated with the prevention and/or significantly lower risk of various diseases due to their rich nutritional and functional composition. Plant foods are also rich in micronutrients and contain a variety of biologically active, non-nutritive compounds that contribute to the sensory properties of food. Processing and storage methods can affect the physical, chemical and other properties of foods, their phytochemical value, their stability and their safety, especially when minimal processing techniques are involved. Functional ingredients such as phenolic substances, vitamins, minerals and other compounds undergo numerous reactions during processing, which is why the study of these ingredients is becoming a central topic in food research. More successful methods of extracting and characterizing phytochemicals from plant sources and technological improvements in maintaining their stability as potential functional food ingredients have growing significance.
Prof. Dr. Nela Nedić Tiban
Prof. Dr. Lidija Jakobek
Guest Editors
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Keywords
- plant-based diet
- phytochemicals
- functional food
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