Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing

Dear Colleagues,

Research into new natural sources for obtaining compounds of interest to the food sector is constantly in progress; this Special Issue aims to assist in the dissemination of the results obtained, especially those involving the application of sustainable techniques and/or the possible full exploitation of the available raw material. The study of operational variables aiming at achieving greater productivity and selectivity, as well as research work involving characterization of the material obtained in terms of compound profile, antioxidant potential, physicochemical and technological properties, cytotoxicity, and antibacterial activity, is likely to be well received. Finally, it is our intention to assist in enhancing the application of the products obtained in the most recent fields of scientific interest involving applications in different fields of the food sector, such as the development of products and preservation processes, addressing not only nutritional needs but also promoting health benefits and overall well-being. It is my pleasure to invite you to submit your manuscript and make a significant contribution to this Special Issue.

Dr. Camila Da Silva
Prof. Dr. Vitor Augusto Dos Santos Garcia
Guest Editors

Manuscript Submission Information

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