Tuber Food: Processing and High-Value Utilization of By-Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: closed (18 February 2025) | Viewed by 226
Special Issue Editor
Interests: potato; plant food; process technology; food quality; physical chemistry
Special Issue Information
Dear Colleagues,
Tuber crops like potatoes, sweet potatoes, and yams play a significant role in global food security, but their potential extends far beyond basic nutrition. This Special Issue, "Tuber Food: Processing and High-Value Utilization of By-Products", delves into innovative approaches to enhance the value chain of these vital crops. From cutting-edge processing techniques that improve the nutritional profile and shelf life of tuber-based foods to the sustainable utilization of by-products that often disposed as waste, this Special Issue explores the intersection of food science, technology, and sustainability. By focusing on high-value applications of tuber by-products, we aim to highlight new opportunities for economic growth and environmental stewardship in the tuber industry. Join us as we uncover the transformative possibilities within tuber food processing, turning what was once discarded into valuable resources for a healthier and more sustainable future.
Prof. Dr. Agnieszka Kita
Guest Editor
Manuscript Submission Information
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Keywords
- tuber processing
- by-product valorization
- food waste reduction
- nutritional enhancement
- food innovation
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