Special Issue "Effect of Processing Technology on Nutrition and Health Functional Quality of Fruits and Vegetables"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 July 2023 | Viewed by 147
Special Issue Editor
Interests: food chemistry; processing; anthocyanins; phenolic compounds; tropical fruit; bioactive compounds; red blood cells; foods and beverages; metabolomics; food science
Special Issue Information
Dear Colleagues,
Beyond pleasure, the primary purpose of food is to provide nutrients to nourish our basic metabolism and fully satisfy all our needs in order to prevent chronic food-related diseases. Additionally, the modern way of life demands increasingly attractive, safe, and easy-to-prepare or ready-to-eat foods with an increasingly longer shelf life. Most often, these objectives come into conflict. How can they be reconciled without properly understanding the impact of processing unit operations on the nutritional and functional health quality of processed food products? The aim is to put humans back at the center of food science by integrating, among other things, the impact of processes on the bioavailability of nutrients and the host/microbiota interaction. There is a critical lack of knowledge in this area, but innovative methods exist which can help to approach this topic. All articles dealing with this issue are welcome.
Dr. Fabrice Vaillant
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 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
- bioavailability
- preservation
- processing
- nutri-metabolomics
- microbiota
- biofluids
- bio-guidance of processes
- biomarkers of food intake
- integrated approach
