Instituto Nacional de Investigação Agrária e Veterinária, I.P.
27
Notícias
Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility



"Dear Colleagues

We are organizing a special issue on "Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility" A special issue of Foods (ISSN 2304-8158). This Special Issue focuses on the effect of processing technologies (traditional and novel) as strategies for quality maintenance or improvement of the main food components (e.g., physical and chemical properties, nutritional value, sensory characteristics). Nevertheless, we would like to go further and try to better understand the impact of different processing methods on the ingredients commonly used in functional food and nutraceutical products, and in the digestibility and availability of the essential compounds of foods. To this end, we will cover a selection of relevant and original research and current review articles in the field.

Foods is an open access and peer reviewed scientific journal that publishes original articles, critical reviews, case reports, and short communications on food science. Articles are released monthly online, with unlimited free access. Currently, Foods has been indexed by the Science Citation Index Expanded (SCIE - Web of Science), PubMed, and Scopus.

This special issue belongs to the section "Food Quality and Safety" (deadline for manuscript submissions: 10 January 2021) and as Guest Editors, we cordially invite you to submit a manuscript for consideration and possible publication. You may send your manuscript now or up until the deadline.

For further reading, please follow the link to the Special Issue Website at:

 https://www.mdpi.com/journal/foods/special_issues/Optimizing_Health_Processing_Properties_Digestibility

 You and your colleagues are most welcome to prepare contributions for submission to this journal. Please let one of us know if you are interested. And, help us spread the word about this special issue.

 Kind regards,

 Elsa M Gonçalves & Marta Abreu (INIAV – UTI)"

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