Characterization of Innovative Food Products Based on Nutrient-Rich Food Waste Components
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 3
Special Issue Editors
Interests: thermal analysis of biological compounds; food; food components (proteins)
Special Issues, Collections and Topics in MDPI journals
Interests: thermal analysis of biological compounds; food; food components; mathematical modeling
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The development of innovative food products based on nutrient-rich components derived from food industry waste has gained significant scientific attention in recent years. Considering the high biological and nutritional value of these by-products, it is essential to conduct a comprehensive physicochemical characterization of such materials.
Incorporating these valuable compounds into new or existing food formulations not only enhances the nutritional and functional properties of the final products but also supports the principles of the circular economy by reducing waste and promoting resource efficiency.
This Special Issue, entitled “Characterization of Innovative Food Products Based on Nutrient-Rich Food Waste Components”, invites the submission of works that investigate the impact of both thermal and non-thermal processing technologies on the biological, nutritional, and technological properties of food products developed using food waste-derived ingredients.
Particular attention will be paid to the application of green technologies, including non-thermal processing methods (e.g., high-pressure processing, pulsed electric fields, ultrasound) and environmentally friendly extraction techniques (e.g., supercritical fluid extraction, subcritical water extraction), and their effectiveness in preserving or enhancing the quality of food derived from by-products.
This Special Issue aims to highlight the physicochemical characterization of both raw materials and final food products, especially in comparison with conventionally processed alternatives. Particular focus will be placed on the use of thermal analysis techniques to monitor changes during processing, which are essential for optimizing technological parameters and maintaining nutritional quality.
Additionally, studies addressing the strategies used to minimize oxidative degradation and preserve bioactive compounds during processing are particularly welcome.
Dr. Sanja Ostojić
Dr. Darko Micić
Guest Editors
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
- innovative food products
- food waste valorization
- nutrient-rich by-products
- functional food ingredients
- thermal processing
- non-thermal technologies
- green extraction methods
- physicochemical characterization
- thermal analysis
- oxidative stability
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