Journal of Chemistry

Adding Value to Agricultural Products and Agrifood Byproducts by Highlighting Functional Ingredients


Publishing date
31 Jan 2014
Status
Published
Submission deadline
13 Sep 2013

Lead Editor

1Higher Institute of Biotechnology of Sfax, Sfax, Tunisia; Laboratory of Analysis, Valorisation and Food Safety (LAVASA) of the National School of Engineering, University of Sfax, Sfax,Tunisia

2Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, University of Liege, Liege, Belgium


Adding Value to Agricultural Products and Agrifood Byproducts by Highlighting Functional Ingredients

Description

Functional ingredients (FIs) serve to introduce and improve quality attributes of food products such as sensory appreciations, nutritional properties, health benefits, and microbiological stability. However, FIs are different from those of functional foods that are known as “any food intentionally designed to lower the risk of, or delay the onset of, certain diseases, or otherwise provide a health benefit as a result of either adding or removing certain substances from that food.”FIs serve as the basis for formulation of functional foods and technofunctionality. Furthermore, they can be used to increase sensory, microbial quality, and stability as well as improving nutritional properties of food formulations. They encompass a wide array of phytochemicals (such as polyphenols, terpenes, and alkaloids), fibers, proteins, peptides, polysaccharides, minerals and vitamins, and so forth. They have the intrinsic ability to impact taste, flavor, appearance, color, texture, water and fat binding, counteracting fat separation, foaming and emulsifying properties, preservation (antimicrobial activity), antioxidant activity, metabolite disorder, hypertension, heart disease, glycemia, and cancer. Low cost agricultural agroresources and agrifood byproducts are rich in these ingredients, and indeed they add value to the production of FIs. In this fertile research area, we welcome original research papers and review articles for this special issue. Potential topics include, but are not limited to:

  • Extraction and functional properties of food ingredients from agricultural and agrifood byproducts
  • Functional ingredients and human health benefits
  • Application of functional ingredients in food formulation for improvement of sensory properties and stability of food products
  • Application of functional ingredients in nutraceutical and functional foods

Before submission authors should carefully read over the journal’s Author Guidelines, which are located at http://www.hindawi.com/journals/chem/guidelines/. Prospective authors should submit an electronic copy of their complete manuscript through the journal Manuscript Tracking System at http://mts.hindawi.com/submit/journals/chem/ava/ according to the following timetable:


Articles

  • Special Issue
  • - Volume 2014
  • - Article ID 848231
  • - Editorial

Adding Value to Agricultural Products and Agrifood Byproducts by Highlighting Functional Ingredients

Souhail Besbes | Hamadi Attia | Christophe Blecker
  • Special Issue
  • - Volume 2014
  • - Article ID 936780
  • - Research Article

Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

Anis Chikhoune | Fatiha Bedjou | ... | Louiza Kouadri
  • Special Issue
  • - Volume 2014
  • - Article ID 367681
  • - Research Article

In Vitro Antioxidant Activities of Three Selected Dates from Tunisia (Phoenix dactylifera L.)

Wissal Kchaou | Fatma Abbès | ... | Souhail Besbes
  • Special Issue
  • - Volume 2014
  • - Article ID 915941
  • - Research Article

Optimization of Agave tequilana Weber var. Azul Juice Spray Drying Process

Alejandra Chávez-Rodríguez | Irma G. López-Muraira | ... | Isaac Andrade-González
  • Special Issue
  • - Volume 2014
  • - Article ID 758697
  • - Research Article

Chemical Composition, Functional Properties, and Effect of Inulin from Tunisian Agave americana L. Leaves on Textural Qualities of Pectin Gel

Mohamed Ali Bouaziz | Rabaa Rassaoui | Souhail Besbes
  • Special Issue
  • - Volume 2014
  • - Article ID 627103
  • - Research Article

Optimization of Insoluble and Soluble Fibres Extraction from Agave americana L. Using Response Surface Methodology

Amine Bouaziz | Manel Masmoudi | ... | Souhail Besbes
  • Special Issue
  • - Volume 2013
  • - Article ID 289392
  • - Review Article

Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

Djurdjica Ackar | Kristina Valek Lendić | ... | Ilija Nedić
  • Special Issue
  • - Volume 2013
  • - Article ID 457902
  • - Research Article

Wild Edible Plants as Potential Antioxidants in Vegetables Oils

Ana Romojaro | Paloma Sanchez-Bel | ... | M. Teresa Pretel
  • Special Issue
  • - Volume 2013
  • - Article ID 732024
  • - Research Article

Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties

Imène Felfoul | Salwa Bornaz | ... | Hamadi Attia
  • Special Issue
  • - Volume 2013
  • - Article ID 378264
  • - Research Article

Phenolic Contents and Antioxidant Potential of Crataegus Fruits Grown in Tunisia as Determined by DPPH, FRAP, and β-Carotene/Linoleic Acid Assay

Farouk Mraihi | Mohamed Journi | ... | Malika Trabelsi-Ayadi
Journal of Chemistry
 Journal metrics
Acceptance rate42%
Submission to final decision58 days
Acceptance to publication37 days
CiteScore2.200
Impact Factor1.790
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