Rise of Plant-Based Functional Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 1736
Special Issue Editor
Interests: essential oils; microemulsions; emulsions; nanoemulsions hydrocolloides; spray drying; GC-MS analysis; dairy flavors; natural antimicrobials; encapsulation
Special Issue Information
Dear Colleagues,
There is a growing interest worldwide to replace animal-based food with plant-based food for different reasons. Vegetarians and vegans, for example, adopt a plant-based diet to show their compassion towards animals and demonstrate objection to the intensive rearing in factory farms, where animals receive a cruel treatment. In addition, a plant-based diet is far more sustainable, as we can feed more people with plant-based foods by reducing animal farming that consumes staple foods, such as grain. This is clearly illustrated by the fact that, for every 10 Kg of protein fed to animals in the form of grains, only 1 Kg of animal protein is produced. Moreover, from an environmental point of view, animal farming is a polluting business because livestock largely contribute to greenhouse phenomena that lead to global warning by producing large amounts of methane every day. These reasons, with even more to come in the future, are the driving force for the growing interest in plant-based foods as one of the solutions for the sustainability of people’s life on our planet.
Academia and scientific research should also be involved in this gradual transformation toward plant-based food. This can be achieved by developing functional plant-based diets that sustain health and promote wellbeing. There will be different challenges confronting food researchers during their endeavor. One challenge is related to the acceptability of plant-based functional diets from the view point of consumers who are much more interested in texture, flavor and mouth feel beside functionality. Therefore, this Special Issue is considered as a step ahead to the future of plant-based functional food research and development.
Prof. Dr. Amr Edris
Guest Editor
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
- plant-derived food
- sustainability
- functionality
- acceptability
- health effects
