State-of-the-Art of Food Science and Technology in Italy
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 4571
Special Issue Editors
Interests: food chemistry; green extraction; functional foods; dietary supplements and products; food traceability; spectroscopic untargeted fingerprint
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; green extraction; ultrasound; food by-product management; circular economy; dietary food supplements; functional foods; fishery side-streams
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue aims to provide a comprehensive overview of the current, state-of-the-art food science and technology in Italy. We would like to invite authors to submit original research articles or review articles on the latest research advances in the field of food science and technology.
Topics include, but are not limited to:
- The physicochemical and functional modification of food components; Extraction of natural substances and development of functional food (e.g., active peptides, active polysaccharides, fatty acids, dietary fiber, flavonoids, probiotics, fermented foods);
- Food brewing technology and brewing microorganisms;
- Flavor generation and regulation mechanism of fermented food;
- Food preservation and nutrient retention technology (e.g., emulsions, antimicrobial films);
- Efficient value-added utilization of food by-product resources;
- Rapid detection methods for foodborne contaminants (e.g., pathogenic bacteria, biotoxins, process contaminants);
- Safety evaluation of food additives or food-contact materials, etc.
Dr. Raffaella Boggia
Dr. Federica Turrini
Guest Editors
Manuscript Submission Information
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Keywords
- food science
- food technology
- food chemistry
- food microbiology
- food packaging
- food safety
- functional foods
- food analysis
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