New Protein Sources as Food Ingredients: Processing, Nutrition and Application
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: closed (24 May 2023) | Viewed by 8454
Special Issue Editors
Interests: chemical food safety: reactions in foods; protein oxidation and protein-lipid interactions; food functionalities of protein isolates; functional properties of plant phenolics
Interests: innovative agriculture; novel agricultural product development; agricultural application of nuclear technology; whole grains; lipids; proteins; flavour; food processing; food nutrition and health
Special Issues, Collections and Topics in MDPI journals
Interests: vitamins; fermentation; in situ fortification; microbiota; agricultural by-product
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
With the rapid growth of the world’s population and climate change, a question that we regularly consider is the high demands of foods for both human beings and animals—do we have enough food? Proteins are one of the most important food nutrients to maintain health. There are wide range of sources for the basic daily uptake of proteins, such as animals, plants, insects, etc. Increased global consumption of proteins has resulted in tremendously high demands for protein ingredients over the past few years. Innovative food product development has been heavily focused on the new protein sources as alternatives to traditional animal-based food proteins. There might also be issues regarding allergenicity with some proteins, such as egg-, sea food-, soybean- and dairy- proteins. Thus, seeking new protein sources as food ingredients may not only alleviate the shortage of proteins, but also help us to develop sustainable future food products of high quality.
Hereby, in this Special Issue we propose to focus on ‘New protein sources as food ingredients: processing, nutrition and application’. In this case, the source, processing technologies, and possible nutritional aspects of the new proteins are of great importance to show their value as food ingredients. Such an overview is likely to stimulate the opinions of food scientists, nutritionists, and agronomists on what remains to be discovered, and eventually promote the development of sustainable foods, new technologies and health. This Special Issue will, therefore, include, but is not limited to, the following specific topics:
- New protein sources (e.g., sea food-, plant-, and insect-derived sources) as food ingredients to develop high quality novel/functional foods;
- Application of new proteins in food processing and technology;
- Functionality of new proteins;
- Chemical reactions of new proteins to other food components: e.g., protein oxidation;
- Influence of new proteins on food quality, digestion, nutrition and health;
- Allergy and risk assessment;
- Future trends and industries for developing high quality of new protein foods;
- Any topics that are deemed relevant to the main scope of this Special Issue.
Prof. Dr. Marina Heinonen
Dr. Zhen Yang
Dr. Chong Xie
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 2900 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
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New protein sources
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Application
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Function
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New protein technology and processing
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Chemical reaction
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Nutrition and health
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Novel/functional new protein foods
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Future food proteins
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