Extraction, Characterization and Application of Natural Product in Foods—2nd Edition

Dear Colleagues,

Natural products of food origin present a series of varied characteristics that make them highly attractive in different areas of research. Either directly obtained from food or by taking advantage of food waste, they can be used in a variety of ways in different industries, such as pharmaceuticals or food.

Basic research on extraction processes, the characterization of extracts or the isolation of specific compounds and pilot tests on their possible applications allow subsequent application at an industrial scale.

The extraction processes have a clear trend toward green chemistry both in the use of solvents and in the processing of the sample. Analytical techniques can be used that allow a detailed characterization of extracts and compounds of interest, in relation to their composition and their potential for use. The potential applications are diverse, for example, in pharmaceutical and food technologies, depending on their physicochemical or biofunctional properties.

You are invited to send your proposals for publication in this Special Issue.

Dr. Jesus Blesa
Prof. Dr. María Jose Esteve
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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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.