Frontier Research in Sustainable Food Chemistry: Functional Foods and Value-Added Product Development
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: closed (28 February 2023) | Viewed by 4477
Special Issue Editors
Interests: food chemistry; encapsulation; functional foods; sustainability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The gradual global increase in chronic diseases such as cancer, diabetes, and cardiovascular diseases, as well as gastrointestinal tract disorders, inflammatory diseases, and increased susceptibility to virus infections is often related to the modern, hasty, and stressful lifestyle. Well-balanced, diverse, and moderate nutrition that may significantly help us to maintain good health. Due to their beneficial properties, the use of natural biologically active compounds and their implementation into our diet to prevent diseases and maintain wellbeing is now the frontier of food-related research, and the production of functional foods and value-added products has become extremely popular. New technologies are being developed for the general increase in bioactive compounds in our foods, but the real challenge is using a green and sustainable approach.
We would like to invite authors to submit novel, unpublished, and high-quality work relevant to the proposed topic. This Special Issue focuses on research dealing with (but not exclusively):
- Sustainable functional foods and value-added product development;
- Isolation of functional components from alternative sources (plant-derived, microbial-derived, agro-industrial residues, by-products, etc.) using green and sustainable extraction methods;
- Stabilization of functional ingredients (e.g., encapsulation methods);
- Implementation and stability of functional components in food products;
- Preservation of bioactive properties in agri-food products (e.g., through longer shelf-life);
- Challenges to climate change in sustainable food production.
The overall focus of the Special Issue is to assemble and present research advances in novel and sustainable technologies used in the development of functional foods and value-added products.
Dr. Slaven Jurić
Dr. Luna Maslov Bandić
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. Sustainability 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
- sustainable food chemistry
- functional foods
- value-added products
- green extraction
- bioactive ingredients
- functional components
- sustainable food development
- alternative sources
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