Special Issue "Biochemical Composition of Food"
Deadline for manuscript submissions: closed (20 November 2022) | Viewed by 5673
Interests: biochemistry; food science; agronomy; technological sciences; chemical engineering; physical chemistry
Interests: chemical composition; quality assessment of fruits, berries and vegetables; modelling and optimization of extraction parameters of biologically active compounds; creation of functional food products
Interests: bioactive compounds in plant materials; infrared and visible light spectroscopy; chemical composition; processing and storage of plant materials
We invite you to contribute to a Special Issue entitled “Biochemical Composition of Food”, which aims to present recent findings on the biologically active compounds in foods and detailed composition of foods that have beneficial effects on human health—the food we eat ends up becoming part of our body and mind.
In recent years, the principles and knowledge of food biochemistry have become indispensable in practically all major disciplines of food science, including food processing, food engineering, food technology, and food safety. The aim of the research is to reach an understanding of health-promoting compounds in plant- and animal-based foods and the possibility to utilize their characteristic chemical features and reactions to improve food quality from a nutritional, technological, or sensory point of view. The goals of the research are met by bridging traditional gaps between food components and their end products after reactions, and the possibility to steer those reactions in desired directions. Key activities of the research should include the utilization of modern methods for analyzing food components, model systems to study their reactions, and efficient statistical tools for data analysis to get the maximum informative value out of the data obtained.
Potential topics include, but are not limited to, the following:
- Biochemical composition of food and raw materials;
- Food authentication and traceability;
- Innovations for food processing;
- Modelling and optimization of food processing and storage;
- Quality of food;
- Functional food;
- Food safety.
Prof. Dr. Pranas Viskelis
Dr. Dalia Urbonaviciene
Dr. Jonas Viskelis
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. Applied Sciences 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 2300 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.
- biologically active compounds
- chemical composition
- food quality
- food safety
- functional food