Functional Ingredients Based on Food By-Products: A Sustainability Approach
A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Global Health".
Deadline for manuscript submissions: closed (31 October 2020) | Viewed by 234
Special Issue Editor
Interests: nutritional quality; food safety; public health; nutrition; health promotion; functional foods; chronic diseases
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
One of the targets of the European Commission is food waste reduction to stimulate Europe’s transition towards a circular economy. Food industry by-products have a great potential to be included in the human diet, especially those rich in vitamins, minerals, fiber, oils, and other bioactive compounds with functional properties.
The use of food by-products to design and develop innovative products with added value is a solution to reduce food losses, wastes, environmental impact, and to contribute for sustainability.
The considerable growth of interest in health, food, and well-being in Europe and other developed countries has led to an increase in the demand for foods with beneficial effects on health. This demand is linked to an impulse for the development of functional foods that provide ingredients that improve health in a convenient way.
For this Special Issue, we seek high-quality contributions on all types of innovative food ingredients based on food by-products that are used to develop enriched food products and contribute to sustainability. We welcome contributions from all around the world, and original research papers as well as review articles or critical reviews in the proposed topic are encouraged.
Dr. Tânia Gonçalves Albuquerque
Guest Editor
Manuscript Submission Information
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Keywords
- sustainability
- functional foods
- food by-products
- environmental impact
- circular economy
