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Special Issue Information

Dear Colleagues,

We are pleased to announce a new Special Issue entitled "Food Aspects: From Prevention to Diet-related Diseases”.

Nutrition plays a critical role in health. A healthy diet throughout life is responsible for normal growth, development, ageing, and longevity, and also helps to maintain a healthy body weight, leading to general well-being. Epidemiological evidence has suggested that bioactive food components such as polyphenols, polysaccharides peptides, and others may offer beneficial health-promoting effects by decreasing the risk of non-communicable diseases such as diabetes, obesity, cardiovascular diseases, and cancer.

This Special Issue encourages authors to submit their original research or review articles bringing new pieces of evidence or synthesis of the most recent and breakthrough data in the study of food components in health promotion and disease prevention, as well as the study of diet interconnected diseases.

Specifically, investigations may include an evaluation of the biological effects through in vitro models, animal models, and preclinical and clinical data.

Article proposals should be focused on the following topics:

Establishing the cause-and-effect relationship between food components, food extracts, and nutrition, in the context of health-promoting effects or diet-related metabolic disorders.
Isolation, identification, and characterization of bioactive food derivative antioxidants, phytochemicals, protein, peptides, polysaccharides, etc.
Effect of processing methods on the chemistry of bioactive constituents in food.
Bioavailability of bioactive components in food.
Development of innovative food solutions.

Research in this field is expected to offer insights that allow the development and scientific validation of intervention strategies for sustaining good health through all phases of life.

Prof. Dr. Giuseppe Iacomino
Dr. Fabio Lauria
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 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 2400 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

bioactive food components
phytochemicals
antioxidants
natural compounds
bioavailability of bioactive components
health promotion
disease prevention

Published Papers (1 paper)

Research

Open AccessArticle

Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet

and

Foods 2023, 12(4), 882; https://doi.org/10.3390/foods12040882 - 18 Feb 2023

Cited by 1 | Viewed by 898

Abstract

In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein concentrations (10–15%) were combined and evaluated for choosing the optimum combination leading to an adequate texture. The selected formulation was a dessert containing 4% cocoa and 10% casein and subjected to 600 MPa for 5 min. It showed a high nutritional value (11.5% protein) and high antioxidant capacity, which was slightly affected by the HPP processing. The rheological and textural properties showed that HPP had a clear effect on the dessert structure. The loss tangent decreased from 2.692 to 0.165, indicating the transition from a liquid to a gel-like structure, which is in a suitable range for dysphagia foods. During storage (14 and 28 days at 4 °C), progressive significant changes in the structure of the dessert were observed. A decrease in all rheological and textural parameters occurred, except for the loss of tangent, which increased its value. In any case, at 28 days of storage, samples maintained the weak gel-like structure (0.686 loss tangent) that is acceptable for dysphagia management. Full article

(This article belongs to the Special Issue Food Aspects: From Prevention to Diet-Related Diseases)

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