Phenolics in Fruits and Fruit Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (15 December 2019)
Special Issue Editor
Interests: phenolics; anthocyanins; antioxidants; flavor compounds of fruits and fruit products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
When consumers think about phenolic compounds, their first thought is likely about their antioxidant potential and health benefits. In addition, phenolic compounds are also responsible for the color and flavor of many fruits and fruit semi-products and products. Fruits are highly perishable raw materials, and it is necessary to find suitable processing techniques to preserve them and transform them into adequate, high-quality products. The processing of fruits is accompanied by different chemical and biochemical changes affecting the stability of the phenolics. For the production of high-quality fruit products, it is necessary to slow down degradation reactions as much as possible through the selection of processing conditions or cause interactions with different compounds.
To improve the quality of fruits and fruit products, the aim of this Special Issue is to summarize the phenolic profile of different fruits and the stability of the phenolics under different processing and storage conditions as well as through interactions with the different compounds.
Prof. Dr. Mirela Kopjar
Guest Editor
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
- Phenolic profile of fruits and products
- Antioxidant potential of fruits and products
- Impact on color and flavor
- Stability of phenolics under processing and storage
- Interactions between phenolics and other compounds
