Highly Nutritional Foods including Vegetal Ingredients
A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".
Deadline for manuscript submissions: closed (20 June 2024) | Viewed by 208
Special Issue Editor
Interests: plant food; phytochemistry; cereal science; bioactive compounds; crop food products; food science and technology; nutrition and dietetics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are pleased to invite you to submit short communications, research, or review articles to the Special Issue entitled “Highly Nutritional Foods including Vegetal Ingredients”.
All cultures have traditional dishes of vegetal origin, including seeds, fruits, leaves, and even stems, which were basis of the human nutrition with the eventual inclusion of animal foods in old times. Nowadays, looking for a healthier diet and the preservation of the environment, we are rescuing quite interesting vegetal ingredients for inclusion in newly developed foods or modifying old plant foods because of the high nutritional quality of their compounds. Some of the ingredients are ancestral ones, such as quinoa, chia, and amaranth, but others are newly discovered or included in newly developed foods. Technological procedures with which to prepare new foods with alternative ingredients are commonly a challenge. Additionally, the current ways with which to evaluate nutritional quality using cell lines, semi-in vitro models, or isotopic techniques in human beings are interesting.
This Special Issue invites original research articles and reviews focusing on the application of a wide variety of techniques to evaluate the quality of newly developed foods including vegetal ingredients with properties to improve or maintain healthy human nutrition. Special focus will be given to original food products with high nutritional quality, as evaluated by convincing procedures.
Dr. Ana María Calderón De la Barca
Guest Editor
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. Plants 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 2700 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
- plant food
- vegetal ingredient
- fruits
- bioactive compounds
- crop food products
- food science and technology
- nutrition and dietetics
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