Foods of Plant Origin

Dear Colleagues,

It is now well accepted that the consumption of plant-based foods is beneficial to human health.

Fruits, vegetables, grains and derived products can be excellent sources of minerals, vitamins and fibre and have usually a favourable ‘nutrient:energy ratio’. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids and betalains, with potential health benefits for humans.

Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of the metabolic syndrome and other chronic diseases, especially in population at risk like obese people.

In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, natural colorants and improving sensory and textural properties.

Your proposed publication, which can address all aspects of “Foods of Plant Origin”, is welcomed to this Special Edition of Foods. The final deadline for submitting manuscripts is 30 June 2019. All manuscripts will be peer-reviewed, and manuscripts received before the deadline will be immediately processed.

Sincerely,

Dr. Michael Netzel
Assoc. Prof. Yasmina Sultanbawa
Guest Editors

Manuscript Submission Information

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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.

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