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Special Issue "Antioxidants as Functional Ingredient in Meat"
A special issue of Antioxidants (ISSN 2076-3921).
Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 29554
Special Issue Editors
E-Mail Website1 Website2
Interests: nutrition and health; nutrients bioavailability; functional foods (bioactive antioxidants, immune respond and microbiota); infant nutrition; meat quality; food and nutrition security; plant extract; satiety and satiation; folates
E-Mail Website1 Website2
Interests: natural extracts; meat science; bakery science; dairy products; lipolysis and proteolysis; bioactive compounds; development of healthier food products; nutrients; food preservation; bioaccessibility; bioavailability
Special Issues, Collections and Topics in MDPI journals
Special Issue in Plants: Natural Products from Plant-Derived as Preservatives
Special Issue in Foods: Innovative Natural Functional Ingredients from Plant Extracts in the Food Industry
Special Issue in Plants: Valorization of Food Industry By-Products for Applications as Food Additives
Special Issue Information
This Special Issue reviews and discusses the diversity of antioxidants that may beneficially contribute to the preservation of meat. In addition, it will discuss the opportunity for using antioxidants as a potential strategy to improve human health. The sources of antioxidants can be natural or artificial. Several plant-based foods are thought to be rich in antioxidants. Antioxidants can protect against the cell damage that free radicals cause, known as oxidative stress. Oxidative stress has been linked to stroke, cancer, heart disease, arthritis, immune deficiency, Parkinson’s disease and other ischemic and inflammatory diseases. In this sense, the inclusion of natural antioxidants into meat-based products could be an interesting strategy to produce functional meat products. For this Special Issue, the Guest Editors has brought together contributions from a group of outstanding international researchers to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the meat and nutraceutical industries, especially in the development of functional foods. This Special Issue of Antioxidants will contribute to knowledge of antioxidants from several aspects, such as preservative properties, and health effects including studies of in vivo biological activity of antioxidants compounds.
Dr. Gaspar Ros Berruezo
Dr. Gema Nieto
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. 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 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.
- natural extract
- essential oils
- functional foods