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Open AccessEditorial

Introduction to the Special Issue: Foods of Plant Origin

Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD 4108, Australia
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Foods 2019, 8(11), 555; https://doi.org/10.3390/foods8110555
Received: 16 October 2019 / Accepted: 5 November 2019 / Published: 6 November 2019
(This article belongs to the Special Issue Foods of Plant Origin)
Plant food is usually rich in health-promoting ingredients such as polyphenols, carotenoids, betalains, glucosinolates, vitamins, minerals and fibre. However, pre- and post-harvest treatment, processing and storage can have significant effects on the concentration and composition of these bioactive ingredients. Furthermore, the plant food matrix in fruits, vegetables, grains, legumes, nuts and seeds is very different and can affect digestibility, bioavailability, processing properties and subsequently the nutritional value of the fresh and processed food. The Special Issue ‘Foods of Plant Origin’ covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant food by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques. View Full-Text
Keywords: plant food; composition; nutrients; vitamins; phytochemicals; fibre; processing; preservation; functional properties; health plant food; composition; nutrients; vitamins; phytochemicals; fibre; processing; preservation; functional properties; health
MDPI and ACS Style

Sultanbawa, Y.; Netzel, M.E. Introduction to the Special Issue: Foods of Plant Origin. Foods 2019, 8, 555.

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