Journal Menu► ▼ Journal Menu
Journal Browser► ▼ Journal Browser
Special Issue "Natural Products Used as Foods and Food Ingredients"
Deadline for manuscript submissions: 31 December 2019.
School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
Interests: functional foods; traditional chinese herbal medicines; natural products; disease prevention; food chemistry and toxicology; maillard reaction; enzymatic browning and cosmetic chemistry
College of Food Science and Technology, Shanghai Ocean University, No.999 Hu-Cheng-Huan Road, Shanghai 201306, China
Interests: functional foods and nutraceuticals; natural products and cancer; food chemistry and toxicology; agro-food quality control
Natural products are a rich source of biologically/pharmacologically-active compounds. Natural products have been used as food ingredients/additives to improve food quality, inhibit the formation of toxic compounds such as heterocyclic amines, acrylamide, AGEs, etc., and for their purported medical benefits. Their incorporation in foods may also raise some issues related to food safety and their health benefits. Under food processing, they may go through thermal degradation, be metabolized and turned into novel compounds during fermentation, and participate into complex reactions in food systems, such as maillard reaction, lipid peroxidation, and caramelization reaction subsequently inducing different toxicological/beneficial effects from what we are expecting.
This Special Issue on “Natural Products Used as Foods and Food Ingredients” welcomes original research and reviews on: (1) The safety and regulation of natural products used as foods and food ingredients as “poison is in everything, and nothing is without poison. The dosage makes it either a poison or a remedy”. (2) The inhibitory effects and mechanisms of natural products on food toxic compounds formation during food storage/processing. (3) The benefical effects of natural products, such as improvement of food quality and prevention of cardiovascular diseases, neurodegenerative diseases, cancers, etc. (4) The chemical and bioactivity change of nature products during food processing. (5) The release of natural products under different types of food processing.
Prof. Dr. Mingfu Wang
Prof. Dr. Yueliang Zhao
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. 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 1800 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.
- Natural products
- Dietary supplements
- Food ingredients
- Safety and regulation
- Food quality control
- Health benefits
- Chemical and bioactivity change
- Release of nature products
- Food processing.