Chemical Composition and Functional Properties of Food By-Products
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 April 2026 | Viewed by 111
Special Issue Editor
Interests: food processing; natural products; application of food byproducts; cereal processing; baking technology; natural colorant; freeze-drying
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The aim of this Special Issue of Molecules, entitled “Chemical Composition and Functional Properties of Food By-Products,” is to present cutting-edge research on the chemical profiles and functional properties of diverse food by-products. Special emphasis will be placed on their potential as value-added ingredients in food systems and related applications.
Key topics include the identification and quantification of bioactive compounds, phytochemicals, polyphenols, proteins, fibers, minerals, and other nutritional or antinutritional components. Studies on antioxidant, antimicrobial, emulsifying, gelling, and other functional activities that highlight their technological or health-promoting potential are also encouraged.
In addition, we welcome contributions on innovative processing strategies and optimization methods that enhance the recovery, stability, or performance of these compounds in food manufacturing.
This Special Issue invites original research articles and comprehensive reviews that advance our understanding of the chemical composition, functional properties, and practical applications of food by-products. Your insights will contribute to sustainable resource utilization, waste reduction, and the development of high-value food products.
We look forward to receiving your contribution.
Prof. Dr. Renata Różyło
Guest Editor
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 250 words) can be sent to the Editorial Office for assessment.
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. Molecules 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 2700 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
- food by-products
- chemical composition
- functional properties
- antioxidant activity
- sustainable food processing
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