Physico-chemical and nutritional properties of plant-based foods and beverages
Edna Regina Amante - Federal University of Pará, Belém, Pará, Brazil - email@example.com
Marcos M.A. Neves - University of Tsukuba, Tsukuba, Ibaraki, Japan - firstname.lastname@example.org
Qiang HUANG - South China University of Technology, Guangzhou, China - email@example.com
Nathalia Aceval Arriola - Universidad Nacional del Este - firstname.lastname@example.org
Special issue information:
Owing to potential health risk, environmental impacts or cultural/religious food restrictions associated with animal products, plant-based foods and beverages are receiving increasing attention. Despite the nutritional value of milk, meat, fish, eggs and other foods of animal origin, there is a clear increase worldwide in shifting diet from animal food products to plant and plant-based products. Thus, it is important to monitor the nutritional quality of the plant-based food products to guarantee the health of consumers in long term. Moreover, plant-based raw materials or ingredients have some drawbacks e.g. plant-based proteins often have poor aqueous solubility, which would limit their applications in foods and beverages. Accordingly, the physicochemical properties of plant-based products need to be examined and modified. The emergence of new processing technologies and biotechnologies provides great promise for optimizing the physicochemical and nutritional properties of plant-based food products. Therefore, this special issue, of “Physicochemical and nutritional properties of plant-based foods and beverages” will cover a wide range of research topics, including but not limited to the following:
1. Development and characterization of plant-based foods and beverages.
2. Analysis of chemical composition and properties of plant-based foods and beverages.
3. Nutrient composition and health properties of plant-based foods and beverages.
4. Anti-nutritional compounds in plant-based foods and beverages.
5. Nutritional comparison between plant-based and traditional foods and beverages.
6. Effect of processing on plant-based foods and beverages.
7. Differences in barriers to consumption and long-term impacts on human health between plant-based foods and traditional foods.
8. Cultivated meat for non-animal consumers.
9. Quality control of plant-based foods and beverages.
10. International legislation and labeling of plant-based foods, beverages and ingredients.
Note: Non-food plants or non-food-grade production, will not be considered.
Manuscript submission information:
Please submit your papers at https://www2.cloud.editorialmanager.com/focha/default2.aspx and select 'VSI: Plant-based foods and beverages' while selecting the article type.
FOCHA is an open access journal, provided full waiver for submissions submitted to this particular special issue.
The current deadline is 15-July-2024.