Upcycling of Agro-Food Chain By-Products to Obtain High-Added Value Foods II
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: closed (28 February 2023) | Viewed by 19466
Special Issue Editors
Interests: antioxidants; polyphenols; natural antimicrobials; lipid oxidation; shelf-life of food products; byproduct valorization; mass spectrometry; liquid and gas chromatography; texture analysis; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Interests: process analytical technology (PAT) applied to food; food quality evaluation; food authentication; non-invasive technologies; e-sensing technologies; spectroscopy; image analysis; electronic nose; chemometrics
Special Issues, Collections and Topics in MDPI journals
Interests: food technology; ingredients; physical properties; sensory evaluation; food structure
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Rising challenges for food innovation and environmental issues have led to an increased interest in bioeconomy and more sustainable food production. In addition to these transitions, a growing number of consumers are shifting to more sustainable diets, preferring “clean label” items, e.g., minimally processed foods and natural products.
The food industry seems to already have the solution to tackle all these challenges. Indeed, among the agro-food by-products and waste discarded, most of them possess added-value compounds with high functionality and/or bioactivity. Their use represents a renewable source for originating functional compounds and ingredients to develop new added-value products, with a benefit for the entire food system.
The potential of high added-value ingredients spans a diverse range of applications allowing the development of products with enhanced nutritional value, improved technological and physicochemical features, increased shelf-life, as well as a good sensory profile. This paves the way for almost infinite upcycling strategies that we would like to collect in this Special Issue.
In this framework, we aim to collect original research articles and reviews on this topic, ranging from method development and optimization to the investigation and exploitation of agro-food byproducts for high value-added food production.
Dr. Graziana Difonzo
Dr. Silvia Grassi
Dr. Maria Paciulli
Guest Editors
Manuscript Submission Information
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Keywords
- byproducts
- circular economy
- sustainability
- clean label
- antioxidants
- shelf-life
- natural preservatives
- texturing agents
- emulsifiers
- antimicrobial activity
- microstructure
- sensory and consumer science
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