Novel Technologies to Improve the Nutritional Properties of Food
Deadline for manuscript submissions: 25 May 2024 | Viewed by 3597
Interests: food processing; biofunctional activity; food fermentation; microalgae food; functional food
Interests: food processing; extraction; biofunctional activity; nutritional properties
With the improvement of consumer's living levels, the nutritions, freshness, and biofunctional activity of food have attracted great attention. However, the texture, flavor and appearance of food are adversely affected by traditional processing (thermal processing, freezing, etc.), which eventually leads to the deterioration of its nutritional compounds (protein, peptide, polysaccharide, fatty acid, etc.) and biofunctional activity. In recent years, in order to overcome the limitations of traditional processing, non-thermal food processing (ultrasonic, cold plasma, pulse electric field, etc.) has begun to flourish, which has improved the appearance and biofunctional activity of food. Therefore, we invite scientists to contribute research on alternative emerging processing technologies for the food industry to improve its nutritional quality and functional activity.
Functional carbohydrates are used in the food and livestock industries because they are beneficial to human and animal health. Therefore, we aim to verify and elaborate on the functions and mechanisms of carbohydrates in order to better develop functional products; one of the hot topics in this Special Issue will be how to adopt gentle processing techniques to obtain functional oligosaccharides with biodiversity from a wide range of food raw materials.
Prof. Dr. Yuhuan Liu
Dr. Leipeng Cao
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- functional activity
- non-thermal processing
- nutritional quality
- traditional processing
- emerging processing technologies
- microalgae food
- functional oligosaccharides
- intestinal microbiota