Industry Research on the Processing, Active Ingredient Extraction and Nutritional Health Benefits of (Tropical) Agricultural Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: closed (16 March 2025) | Viewed by 1362
Special Issue Editors
Interests: coffee; component interaction; structural characterization; functional characteristicsresources
Special Issues, Collections and Topics in MDPI journals
Interests: fruit and vegetable; bioactive substances; component interaction; functional characteristics
Special Issue Information
Dear Colleagues,
Tropical and sub-tropical agricultural products possess a unique composition of active ingredients and have the ability to control human health. Diverse active ingredient compositions have diverse regulatory systems and health impacts. Different processing methods also influence their active components, which regulates human health. Additionally, innovative processing methods and functional qualities are analyzed and predicted, which is crucial for the advancement of the food industry. This Special Issue will cover a wide range of research topics, including, but not limited to, the following:
Scope
- The physicochemical properties, structural characterization and mining of functional components in tropical and sub-tropical agricultural products.
- Preparation and purification of tropical and sub-tropical agricultural products, as well as their processing byproducts.
- Research and implementation of functional component alteration, compound augmentation, and modification in tropical and sub-tropical agricultural products.
- The methods of action, dose–effect relationship, and digestion, absorption, and metabolism of beneficial components in tropical and sub-tropical agricultural products.
- Relationships between gut flora, metabolic processes, and functional components in tropical and sub-tropical agricultural products.
- Research and development of food processing technology, targeted delivery, and synergistic mechanisms of functional components.
- The steady-state regulation of functional components in food raw materials in green food processing and their effects on food quality.
Prof. Dr. Wenjiang Dong
Dr. Yuehua Wang
Guest Editors
Dr. Jiyue Zhang
Guest Editor Assistant
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. Foods 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 2900 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.
Keywords
- tropical and sub-tropical agricultural products
- functional components
- structural features
- interaction mechanisms
- gut flora
- metabolic processes
- health benefits
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