Research Topic

Development of Functional Food from Novel Ingredients by Using Conventional and Emerging Technologies

About this Research Topic

In recent years, the consumers have increased their consciousness in the relationship between food and how it impacts their health. The food industry has put many efforts in developing new products or ingredients that achieve the consumer requirements. Processing has acquired relevance due to the modifications or changes caused by the treatment to the food nutrimental composition, impacting its physiological and technological functionality. Towards the development of nutritionally improved functional products, conventional and emerging technologies have used novel ingredients. Alternative proteins from insects or vegetable sources, and byproducts from agro-industrial processes, to name some, are rich in antioxidants, dietary fiber, essential amino acids. The use of these novel ingredients might be helpful in the development of functional foods that impact both, the physiological and technological properties.



Conventional technologies, such as thermal treatments, are the most used by the food industry because of their well-known advantages of assuring microbiological safety. Emerging technologies have raised as a supplement of the traditional processing with advantages regarding processing times, less temperatures, and better organoleptic properties. Towards the development of nutritionally improved functional products, both, conventional and emerging technologies have used novel ingredients. Alternative proteins from insects or vegetable sources, and byproducts from agro-industrial processes, to name some, are rich in antioxidants, dietary fiber, essential amino acids. The use of these novel ingredients might be helpful in the development of functional foods that impact both, the physiological and technological properties.



Original papers and reviews will be received. The development of functional foods by using novel ingredients through conventional or emerging processes is the main topic. For instance, alternative proteins from insects or vegetable sources, and byproducts from agro-industrial processes, to name some, are rich in antioxidants, dietary fiber, essential amino acids; but it can be open to any development. Pre-treatments, combined treatments, modification and extraction processes are welcome. Improvements in physiological and technological functionality after processing are highly desirable works.


Keywords: functional foods, novel ingredients, functionality, conventional technologies, emerging technologies


Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

In recent years, the consumers have increased their consciousness in the relationship between food and how it impacts their health. The food industry has put many efforts in developing new products or ingredients that achieve the consumer requirements. Processing has acquired relevance due to the modifications or changes caused by the treatment to the food nutrimental composition, impacting its physiological and technological functionality. Towards the development of nutritionally improved functional products, conventional and emerging technologies have used novel ingredients. Alternative proteins from insects or vegetable sources, and byproducts from agro-industrial processes, to name some, are rich in antioxidants, dietary fiber, essential amino acids. The use of these novel ingredients might be helpful in the development of functional foods that impact both, the physiological and technological properties.



Conventional technologies, such as thermal treatments, are the most used by the food industry because of their well-known advantages of assuring microbiological safety. Emerging technologies have raised as a supplement of the traditional processing with advantages regarding processing times, less temperatures, and better organoleptic properties. Towards the development of nutritionally improved functional products, both, conventional and emerging technologies have used novel ingredients. Alternative proteins from insects or vegetable sources, and byproducts from agro-industrial processes, to name some, are rich in antioxidants, dietary fiber, essential amino acids. The use of these novel ingredients might be helpful in the development of functional foods that impact both, the physiological and technological properties.



Original papers and reviews will be received. The development of functional foods by using novel ingredients through conventional or emerging processes is the main topic. For instance, alternative proteins from insects or vegetable sources, and byproducts from agro-industrial processes, to name some, are rich in antioxidants, dietary fiber, essential amino acids; but it can be open to any development. Pre-treatments, combined treatments, modification and extraction processes are welcome. Improvements in physiological and technological functionality after processing are highly desirable works.


Keywords: functional foods, novel ingredients, functionality, conventional technologies, emerging technologies


Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

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Submission Deadlines

11 December 2021 Abstract
09 February 2022 Manuscript

Participating Journals

Manuscripts can be submitted to this Research Topic via the following journals:

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Topic Editors

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Submission Deadlines

11 December 2021 Abstract
09 February 2022 Manuscript

Participating Journals

Manuscripts can be submitted to this Research Topic via the following journals:

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