Special Issue "Mediterranean Foods: Technological, Sensorial and Nutraceutical Features"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: 10 December 2020.
Interests: food technology; food quality; novel foods; sensory analysis; shelf life; storage; wine; olive oil; bread; sourdough
Interests: food science; food technology; conceiving new foods; nutraceutical food properties; new wine process production; new EVO process production; traditional Mediterranean foods and food technology; sourdough bakery products; recycling food waste
Being aware of the wide interaction of human diet and culture, UNESCO recognized the Mediterranean diet (MD) as an Intangible Cultural Heritage of Humanity in 2010.
Although different countries in the Mediterranean region have their own diets, they share the following pattern:
- Assumption of extra virgin olive oil (EVOO) as the main dietary fat.
- Use of cereals, mainly wheat (i.e., bread, pasta, couscous, and bulgur) and rice, as the main sources of carbohydrates and calories.
- High consumption of fruits, vegetables, fish, and seafoods together with moderate consumption of dairy products (mainly cheese and yogurt) and low consumption of meat and meat products.
- Consumption of moderate quantities of wine during meals.
Furthermore, as widely reported in the literature, the MD could be a strategic dietary pattern for the prevention and control of chronic diseases over the entire lifespan and improvement of life expectancy and quality.
In this context, this Special Issue will present an overview of the innovative trends about Mediterranean foods. We invite authors to submit original research papers or comprehensive review papers concerning innovation trends in technological processes for the production and storage of Mediterranean foodstuffs as well as food chemical, sensorial, and nutraceutical characterization and their influence on human health. Manuscripts related to the development of innovative foods based on the valorisation of food waste or the recovery of natural value-added components from the Mediterranean food chain are also encouraged.
Dr. Francesca Venturi
Prof. Dr. Angela Zinnai
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 papers will be 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 monthly 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 1600 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.
- Mediterranean diet
- Mediterranean foods
- Mediterranean food chain
- innovation trends in food technology
- innovation trends in food storage
- reduction of food additives
- innovative foods development
- valorisation of food wastes
- nutraceuticals and value-added compounds
- human health
- sustainability of the Mediterranean food chain
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
1. Different food wastes as a source of bioactive compounds for the improvement of nutritional value of Olive oil.
2. Fortified sourdough bread: chemical, sensorial and nutraceutical features as a function of technological innovation and/or food waste management.
3. Flaxseed cake as a tool for the improvement of nutraceutical and sensorial features of sourdough bread.