Special Issue "Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 10 January 2021.

Special Issue Editors

Dr. Elsa M. Gonçalves
Website
Guest Editor
Technology and Innovation Unit, National Institute of Agrarian and Veterinary Research, I. P. (INIAV), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal
Interests: food science and technology; quality and safety of fresh and processed foods; optimization of sustained and eco-friendly processes; innovative food process; food components and reactions affecting nutritional quality and safety of foods; enhancing nutritive contents of foods; polymeric nanoparticles and compounds incorporation for a smart formulation
Dr. Marta Abreu
Website
Guest Editor
Technology and Innovation Unit, National Institute of Agrarian and Veterinary Research, I. P. (INIAV), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal
Interests: food science and technology in the field of horticultural products; physical and rheological properties; modeling of biochemical processes and quality parameters; conventional and emerging treatments; minimal processing of horticultural crops

Special Issue Information

Dear Colleagues,

The agro-food system has to simultaneously respond to a large variety of demands, including health, safety, and sustainable development goals, in a continuous dynamic process. The trends are challenging the different stakeholder counterparts (farmers, producers, traders) to improve the efficiency of their operations and to be more aware of the consumer´s demands. New developments in scientific knowledge are key to fostering competitiveness. This Special Issue focuses on the effect of processing technologies (traditional and novel) as strategies for quality maintenance or improvement of the main food components (e.g., physical and chemical properties, nutritional value, sensory characteristics). Nevertheless, we would like to go further and try to better understand the impact of different processing methods on the ingredients commonly used in functional food and nutraceutical products, and in the digestibility and availability of the essential compounds of foods. To this end, we will cover a selection of relevant and original research and current review articles in the field.

Dr. Elsa M. Gonçalves
Dr. Marta Abreu
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 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.

Keywords

  • food
  • processing technologies
  • physical and chemical properties
  • sensory characteristics
  • nutritional value
  • digestibility and availability

Published Papers

This special issue is now open for submission.
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