Journal of Chemistry

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

Publishing date
31 Jan 2014
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


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 Prospective authors should submit an electronic copy of their complete manuscript through the journal Manuscript Tracking System at according to the following timetable:

Journal of Chemistry
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Acceptance rate18%
Submission to final decision133 days
Acceptance to publication14 days
Journal Citation Indicator0.400
Impact Factor3.0
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