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Special Issue "Designing the Antioxidant Properties of Low-Processed Food"
Deadline for manuscript submissions: 31 March 2020.
Interests: Low-processed food; pro-health properties; pre- and postharvest treatments; food storage; interaction of bioactive compounds; bioaccessibility; functional foods; food enzymology; food fortification
Food is the most valuable source of components exhibiting antioxidant properties. These ingredients belong to different groups, e.g., carotenoids, vitamins, phenolic compounds, peptides, and essential oils, but their common nature includes different modes of antioxidant action. Antioxidants play an important role in homeostatic systems. They are responsible inter alia for maintaining the redox status, act as signaling compounds, or can be healing agents. There are also many in vivo studies of the key role of antioxidant activity in the treatment of many diseases such as cardiovascular disorders, diabetes, cancers, or neurodegenerative disorders. Furthermore, antibacterial, antiviral, anti-inflammatory, and anticancer activities are usually related to the antioxidant properties.
In modern communities, non- and low-processed foods have become an important branch of the market. This group of products includes unprocessed ready-to-eat fruit and vegetables, sprouted grains, and nuts as well as minimally processed meals, e.g., mixed salads, juices, and smoothies. The composition and pro-health properties of food can be effectively shaped in each step of production; however, in the case of low-processed products, these modifications are limited to the pre- and postharvest treatments of components or final products (e.g., biofortification, elicitation) and establishment of the conditions of storage.
The purpose of this Special Issue is to bring together valuable studies of tailoring the antioxidant activity in low-processed food products. We welcome original research and review articles addressing any pro-health properties of low-processed products and all related topics indicated below.
Dr. Michał Swieca
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 papers will be 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. Antioxidants is an international peer-reviewed open access monthly 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 1200 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.
- Low-processed food
- Food fortification
- Pro-health properties
- Food storage
- Post-harvest treatments
- Functional food
- Pre-harvest treatments