BioMed Research International

Application of Innovative Technologies for Improved Food Quality and Safety


Status
Published

1Democritus University of Thrace, Alexandroupolis, Greece

2Institute of Technology of Agricultural Products, Attica, Greece

3University of Malta, Msida, Malta

4University of Reading, Reading, UK


Application of Innovative Technologies for Improved Food Quality and Safety

Description

Application of new discoveries in health-promoting food manufacture has always been an intriguing and exciting topic of major public concern, while at the same time it confers multiple advantages in the food industry. In response to demands from increasingly health conscious consumers, the global new trend focuses not only on foods with superior sensory appeal, but also on improved nutritional attributes. Current innovations in food production have resulted in the development of novel products with specific functional ingredients, reduction or removal of undesirable components, modification of food compositions, and so forth.

We particularly have an interest in manuscripts dealing with the most recent innovation opportunities and technological achievements in the production of foods with potent beneficial effects. The special issue aims for an international forum for researchers to summarize new inventions, developments, and ideas in the field, with a special emphasis on the technical applications during manufacture of health-promoting foods within the last 5 years and future perspectives.

Potential topics include, but are not limited to:

  • Modern biotechnology in food safety and quality
  • New efficient manufacturing processes for high-added value foods
  • Application of nanobiotechnology in food production
  • Encapsulation technologies for incorporation of biologically active natural components or microbes into functional foods
  • Health-promoting bioactive constituents in foods
  • Use of nonthermal treatments/applications to improve food quality and safety
  • Exploitation of microbial diversity for improved quality of fermented foods

Articles

  • Special Issue
  • - Volume 2016
  • - Article ID 9160375
  • - Editorial

Application of Innovative Technologies for Improved Food Quality and Safety

Yiannis Kourkoutas | Nikos Chorianopoulos | ... | Kimon A. G. Karatzas
  • Special Issue
  • - Volume 2015
  • - Article ID 365794
  • - Review Article

Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food

Emanuele Ferri | Andrea Galimberti | ... | Massimo Labra
  • Special Issue
  • - Volume 2015
  • - Article ID 365672
  • - Review Article

Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry

Neha Pradhan | Surjit Singh | ... | Sutapa Bose
  • Special Issue
  • - Volume 2015
  • - Article ID 392872
  • - Review Article

Current and New Approaches in GMO Detection: Challenges and Solutions

Marie-Alice Fraiture | Philippe Herman | ... | Nancy H. Roosens
  • Special Issue
  • - Volume 2015
  • - Article ID 835151
  • - Research Article

Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits

Yage Xing | Hongbin Lin | ... | Xihong Li
  • Special Issue
  • - Volume 2015
  • - Article ID 948297
  • - Research Article

A Novel Reference Plasmid for the Qualitative Detection of Genetically Modified Rice in Food and Feed

Liang Li | Mei Dong | ... | Wujun Jin
  • Special Issue
  • - Volume 2015
  • - Article ID 150603
  • - Research Article

Structure and Antioxidant Activity of Soy Protein Isolate-Dextran Conjugates Obtained by TiO2 Photocatalysis

Bei Jin | Xiaosong Zhou | ... | Siqiao Chen
BioMed Research International
 Journal metrics
Acceptance rate31%
Submission to final decision67 days
Acceptance to publication30 days
CiteScore3.600
Impact Factor2.276
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