Processing and Application of Functional Food Ingredients
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 December 2024 | Viewed by 124
Special Issue Editors
Interests: bioactive compounds; process contaminates; nutrition and health; meat science; food technology and chemistry; food quality; functional foods; electrospinning; encapsulation; alternative proteins; glycoproteins, polysaccharide-protein conjugates, heteroprotein aggregates, chromatography; polymers; food science and technology; antioxidant activity; food chemistry; analytical chemistry; food analysis; antioxidants; food quality; phytochemicals; food science
Special Issues, Collections and Topics in MDPI journals
Interests: meat science; food technology; food quality; functional foods; alternative proteins; less refined ingredients; post-translational modification; process optimization; food science and technology; food science; functional ingredients
Special Issue Information
Dear Colleagues,
Functional food components, their characterization, and their application in both research and industry are of huge interest in the latest research. Alternative proteins, including those derived from plants, algae, and fungi, as well as coacervates with various polysaccharides, show vast potential and are, thus, of significant interest to the food industry. The technofunctional properties of new materials, such as foaming and emulsification, can be enhanced by their binding to polysaccharides or proteins via electrostatic or hydrophobic interactions. In particular, the properties of plant proteins with low water solubility can be enhanced, e.g., through post-translational modification, such as glycation. Furthermore, heteroprotein aggregates can serve as color and aroma stabilizers as well as encapsulation materials for nutritionally interesting components due to their interfacial activity and improved water-, fat-, and taste-binding abilities. In the production of functional glycated proteins, it is desirable to limit the progression of the Maillard reaction to the initial conjugation step. Furthermore, innovative processes such as extrusion, high shear, or electrospinning can enhance the technofunctional properties of foods, ingredients, additives, or packaging materials. This Special Issue is focused on the newest trends in the processing and application of functional food ingredients. This involves new applications and processes in food science that employ different production methods, as well as the use of new and alternative proteins or coacervates in various food applications. Furthermore, this issue will examine emerging trends and current strategies for enhancing yield, functionality, and nutritional profile.
Prof. Dr. Monika Gibis
Dr. Lisa M. Berger
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. Applied Sciences 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 2400 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 food
- bioactive compounds
- food processing
- alternative proteins
- food ingredient functionality
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.
Further information on MDPI's Special Issue polices can be found here.
