Special Issue "Selected Papers from the 1st International Electronic Conference on Food Science and Functional Foods (Foods 2020)"

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: 30 April 2021.

Special Issue Editors

Prof. Dr. Christopher John Smith

Guest Editor
Visiting Professor, Faculty of Clinical Sciences and Nutrition, University of Chester, Chester, UK
Interests: immunoassays for food analysis; rheology; allergy; functional foods
Special Issues and Collections in MDPI journals
Dr. Marlene Cran
Website
Guest Editor
Institute for Sustainable Industries and Liveable Cities, Victoria University, PO Box 14428, Melbourne, Vic. 8001, Australia
Interests: active packaging; natural antimicrobial and antioxidant agents; food packaging; food authenticity; food shelf-life and storage; phytosterols
Special Issues and Collections in MDPI journals
Dr. Diego A. Moreno
Website
Guest Editor
1. Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, National Council for Scientific Research (CEBAS-CSIC), Murcia, Spain 2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC, Campus Espinardo - 25, E-30100 Murcia, Spain
Interests: food science and technology; phytochemistry; bioactive compounds; health-promoters, functional ingredients; natural foods; healthy foods; energy metabolism (obesity and diabetes); human nutrition; wellbeing
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Prof. Dr. Katrina Campbell
Website
Guest Editor
Queen's University Belfast, Institute of Agri-Food and Land Use
Interests: food safety; food security and sustainability; aquaculture; feed and food; natural toxins; drug residues; antibiotics; chemical contaminants; climate change; (bio) analytical chemistry; biosensors; diagnostics; immunoassays; mass spectrometry
Prof. Dr. Ursula Andrea Gonzales-Barron
Website
Guest Editor
CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Santa Apolónia Campus, 5300-253 Bragança, Portugal
Interests: predictive microbiology; quantitative risk assessment; meta-analysis; statistical quality control; Bayesian applications; experimental designs; shelf-life determination
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Prof. Dr. Antonello Paparella

Guest Editor
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
Interests: Listeria monocytogenes; food microbiology; foodborne diseases; food safety; antimicrobials; food preservation; milk; meat; seafood
Prof. Dr. Charles Brennan
Website
Guest Editor
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
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Dr. Antonio Cilla
Website
Guest Editor
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
Interests: functional foods; bioactive compounds; antioxidant capacity; sterols; phytochemicals; bioaccessibility; bioavailability; bioactivity; cell cultures; chemoprevention; oxidative stress; eryptosis.
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Dr. Han-Seok Seo
Website
Guest Editor
Department of Food Science, University of Arkansas, Fayetteville, AR, USA
Interests: chemosensory perception; multisensory interaction; sensory science; emotion science; neuro-psychophysiology; food choice; eating behavior; sensory marketing
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Prof. Dr. Brijesh K. Tiwari
Website
Guest Editor
Principal Research Officer, Teagasc Food Research Center, Dublin, Ireland
Interests: novel food processing; extraction and preservation technologies; biochemical and microbial kinetics in food and food products; technological aspects (nutritional, microbial, enzymatic and chemical inactivation phenomena) in thermal and non-thermal processing studies
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue comprises selected papers from the Proceedings of the 1st International Electronic Conference on Food Science and Functional Foods (Foods 2020), held on 10–25 November 2020, on foods_2020.sciforum.net, an online platform for hosting scholarly e-conferences and discussion groups.

Through Foods 2020, we aim to provide leading scientists working in the field of food research with a brand-new tool for sharing research in an online environment that will preserve the same standards and structure as expected of traditional conferences but which will be more inclusive by breaking the cost and time barriers that prevent participation in international conferences. The conference has been divided into 10 themes, as listed below:

  • Session 1: Novel Technologies in Food Technology
  • Session 2: Food Packaging and New Packaging Materials
  • Session 3: Food Preservation: Basics and Methods
  • Session 4: Food Microbiology and Biotechnology
  • Session 5: Food Safety and Sustainable Development
  • Session 6: Food Texture—Sensory Evaluation and Instrumental Measurement
  • Session 7: Consumer Preferences and Food Choices
  • Session 8: Nutraceuticals and Functional Foods
  • Session 9: Innovative Food Additives and Ingredients
  • Session 10: Nutrition and Health Claims

Selected papers that have attracted the most interest on the web or that provide a particularly innovative contribution have been gathered for publication. These papers have been subjected to peer review and are published with the aim of a rapid and wide dissemination of research results, developments, and applications. We hope this Conference Series will grow rapidly in the future and become recognized as a new way and venue by which to present new developments related to the field of food science and functional foods.

Prof. Dr. Christopher J. Smith
Prof. Dr. Benu P. Adhikari
Dr. Diego A. Moreno
Prof. Dr. Katrina Campbell
Prof. Dr. Ursula Andrea Gonzales-Barron
Prof. Dr. Antonello Paparella
Prof. Dr. Charles Brennan
Prof. Dr. Antonio Cilla
Dr. Han-Seok Seo
Prof. Dr. Brijesh K. Tiwari

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 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 2000 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.

Published Papers (2 papers)

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Research

Open AccessArticle
Potentialities of Rapid Analytical Strategies for the Identification of the Botanical Species of Several “Specialty” or “Gourmet” Oils
Foods 2021, 10(1), 183; https://doi.org/10.3390/foods10010183 - 18 Jan 2021
Abstract
A comprehensive data collection of authentic “specialty” or “gourmet” oils, namely cold-pressed industrial virgin oils, was performed. Eight different botanical species, i.e., Almond, Apricot, Avocado, Hazelnut, Mosqueta rose, Rosehip, Sunflower, and Walnut oils were studied plus Olive oil as the gold standard of [...] Read more.
A comprehensive data collection of authentic “specialty” or “gourmet” oils, namely cold-pressed industrial virgin oils, was performed. Eight different botanical species, i.e., Almond, Apricot, Avocado, Hazelnut, Mosqueta rose, Rosehip, Sunflower, and Walnut oils were studied plus Olive oil as the gold standard of cold-pressed virgin oils. Two different analytical approaches are proposed to rapidly verify the botanical species of the oil-based raw material. The first approach is based on a multivariate statistical analysis of conventional analytical data, namely their fatty acid composition. These data have been re-elaborated in a multivariate way by Principal Component Analysis (PCA) and classification methods. The second approach proposes a fast and non-destructive spectrophotometric analysis to determine the color of these oils to discriminate among different species. In this regard, the raw diffuse reflectance spectra (380–780 nm) obtained by a UV-Vis spectrophotometer with an integrating sphere was considered and elaborated by chemometrics. This information was compared with the results obtained by the most common approach based on the CIELab parameters. A data fusion of chromatographic and spectral data was also investigated. Either fatty acid composition or color of these oils demonstrated to be two promising markers of their botanical authenticity. Full article
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Open AccessArticle
Interactions between L. monocytogenes and P. fluorescens in Dual-Species Biofilms under Simulated Dairy Processing Conditions
Foods 2021, 10(1), 176; https://doi.org/10.3390/foods10010176 - 16 Jan 2021
Abstract
In dairy processing environments, many bacterial species adhere and form biofilms on surfaces and equipment, leading to foodborne illness and food spoilage. Among them, Listeria monocytogenes and Pseudomonas spp. could be present in mixed-species biofilms. This study aimed to evaluate the interactions between [...] Read more.
In dairy processing environments, many bacterial species adhere and form biofilms on surfaces and equipment, leading to foodborne illness and food spoilage. Among them, Listeria monocytogenes and Pseudomonas spp. could be present in mixed-species biofilms. This study aimed to evaluate the interactions between L. monocytogenes and P. fluorescens in biofilms simulating dairy processing conditions, as well as the capability of P. fluorescens in co-culture to produce the blue pigment in a Ricotta-based model system. The biofilm-forming capability of single- and mixed-cultures was evaluated on polystyrene (PS) and stainless steel (SS) surfaces at 12 °C for 168 h. The biofilm biomass was measured, the planktonic and sessile cells and the carbohydrates in biofilms were quantified. The biofilms were also observed through Confocal Laser Scanning Microscopy analysis. Results showed that only P. fluorescens was able to form biofilms on PS. Moreover, in dual-species biofilms at the end of the incubation time (168 h at 12 °C), a lower biomass compared to P. fluorescens mono-species was observed on PS. On SS, the biofilm cell population of L. monocytogenes was higher in the dual-species than in mono-species, particularly after 48 h. Carbohydrates quantity in the dual-species system was higher than in mono-species and was revealed also at 168 h. The production of blue pigment by P. fluorescens was revealed both in single- and co-culture after 72 h of incubation (12 °C). This work highlights the interactions between the two species, under the experimental conditions studied in the present research, which can influence biofilm formation (biomass and sessile cells) but not the capability of P. fluorescens to produce blue pigment. Full article
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