Special Issue "Processing and Utilization Technology of Root and Tuber Food"

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

Deadline for manuscript submissions: 10 September 2023 | Viewed by 153

Special Issue Editors

Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China
Interests: storage and insurance materials of the agricultural products; resource-oriented utilization and pollution control of the processing waste from the agricultural products; modified starch of the potatoes; the research of the photo-thermal utilization of solar energy in the drying technology and materials of the agricultural products
College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
Interests: nutrition quality of potato; potato flavor and key aroma substances analysis; cultivation and breeding of quality enhancement in tuber and root crops
Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China
Interests: food nutrition and safety; potato chemistry and processing technology; food flavor chemistry; analysis and detection technology of pesticide residues

Special Issue Information

Dear Colleagues,

Root and tuber foods (e.g., potatoes, sweet potatoes and cassava) are an important part of our daily diet. With our aging population and the increasing attention on health, the processed products of roots and tubers will be diversified in the future. The processed products will present the characteristics of low fat (low energy), low salt, high vitamin, high trace elements, high dietary fiber and high antioxidant content. The formation mechanism of texture, flavor and color of root and tuber foods is inseparable from various physical, chemical and biological reactions of major nutrients such as proteins, carbohydrates, lipids and functional phytochemicals during food processing. Studying the content and structural changes of various nutrients during steaming, baking, frying and other processing procedures is helpful to explain the interaction of various main food nutrients and typical exogenous ingredients/processing AIDS in the procedure of processing, and to clarify the mechanism of their influence on digestion, absorption, metabolism and transformation. This Special Issue presents manuscripts mainly on the application of new technologies in the processing of root and tuber food, the related influence rules of internal and external factors on the formation of sensory quality, nutritional value and hazard factors in the processing process, and the latest research progress, providing references which will aid development in the root and tuber food processing industry.

Prof. Gang Liu
Prof. Huachun Guo
Prof. Fankui Zeng
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.


  • potato
  • sweet potato
  • cassava
  • starch
  • protein
  • carbohydrates
  • phytochemicals
  • texture
  • flavor

Published Papers

This special issue is now open for submission.
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