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Special Issue "Dietary Polysaccharides"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (30 April 2017).
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
Interests: polysaccharide utilization; glycemic response; dietary fibre; food structure and function
Special Issues and Collections in MDPI journals
Dr. Margaret Brennan
Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand
Interests: extrusion technology; dietary fibre; glycaemic response
Polysaccharides from plants have been utilised by the food industry for many years as gums and stabilising agents. More recently, researchers have been interested in the use of polysaccharides to mediate carbohydrate digestion and thus manipulate the nutritional quality of foods. This is especially the case in the context of polysaccharides affecting postprandial blood glucose levels, obesity, diabetes, and even neuro-degenerative diseases. This Special Issue explores the link between polysaccharide use in foods and their impact, not only in food product quality, but also directly with nutrient uptake, bioavailability, and potential nutraceutical applications.
Prof. Charles Brennan
Dr. Margaret Brennan
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 papers will be 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 monthly 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 1200 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.
- carbohydrate chemistry
- glycaemic response
- alzheimer’s disease
- food structure
- bioactive compounds