Journal of Chemistry

Food Biofortification


Status
Published

Lead Editor

1Wrocław University of Science and Technology, Wrocław, Poland

2Mansinhbhai Institute of Dairy and Food Technology, Mehsana, India

3University of Warmia and Mazury, Olsztyn, Poland

4Wroclaw University of Environmental and Life Science, Wroclaw, Poland


Food Biofortification

Description

Malnutrition or “hidden hunger” can be a symptom of too low intake of nutrients, which is a common phenomenon in developed countries even if the amount of digested food and delivered calories is more than required. Some reports suggest that ca. 50% of the world’s population is afflicted with micronutrient deficiency of iron, zinc, calcium, iodine, and selenium. There are three ways to alleviate malnutrition resulting from the lack of micronutrients: direct nutrient supplementation, dietary modification and diversification, and indirect interventions, such as biofortification.

Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. The “designer food” with higher content of nutrients can be obtained as a result of genetic modification, the classical breeding with modified fodder, and by the agronomic pathway.

We invite overview and original papers describing current and expected challenges along with potential solutions for food fortification that offer new environmental friendly approach in agriculture production. Both experimental and theoretical papers are welcome especially review articles which describe the current state of the art.

Potential topics include but are not limited to the following:

  • Description of new and conventional methods of introduction of valuable compounds into food applied in obtaining the designer food
  • Application of nanotechnology and biotechnology for food biofortification
  • All chemical aspects related to food fortification
  • Feed supplementation as a key to animal products fortification in micronutrients
  • Agronomic biofortification as a key to plant/cereals fortification in micronutrients
  • The utilization of novel products, which can avert nutrients depletion in food products
  • The influence of agricultural treatments on the nutrient status of food products
  • The influence of preparation and cooking on the nutritional quality of food products
  • Fortification with vitamins and covitamins, essential minerals, essential fatty and amino acids, phytonutrients, and enzymes

Articles

  • Special Issue
  • - Volume 2019
  • - Article ID 5718426
  • - Editorial

Food Biofortification

Agnieszka Saeid | Ami Patel | ... | Mariusz Korczyński
  • Special Issue
  • - Volume 2018
  • - Article ID 4091930
  • - Research Article

Green and Efficient Extraction of Resveratrol from Peanut Roots Using Deep Eutectic Solvents

Jingnan Chen | Xingxing Jiang | ... | Wei Liu
  • Special Issue
  • - Volume 2018
  • - Article ID 9326820
  • - Research Article

Sulphur and Nitrogen Fertilization as a Potential Means of Agronomic Biofortification to Improve the Content and Uptake of Microelements in Spring Wheat Grain DM

Hanna Klikocka | Marek Marks
  • Special Issue
  • - Volume 2018
  • - Article ID 7986591
  • - Research Article

Long-Term Supplementation of Laying Hen Diets with Various Selenium Sources as a Method for the Fortification of Eggs with Selenium

Maja Słupczyńska | Dorota Jamroz | ... | Barbara Król
  • Special Issue
  • - Volume 2018
  • - Article ID 6705156
  • - Research Article

Protective Effect of Sika Deer (Cervus nippon) Velvet Antler Extract against Cisplatin-Induced Kidney and Liver Injury in a Prostate Cancer PC-3 Cell Xenograft Model

Yujiao Tang | Meiqi Fan | ... | Eun-Kyung Kim
  • Special Issue
  • - Volume 2018
  • - Article ID 5927058
  • - Review Article

The Use of Nanominerals in Animal Nutrition as a Way to Improve the Composition and Quality of Animal Products

Damian Konkol | Konrad Wojnarowski
  • Special Issue
  • - Volume 2018
  • - Article ID 3403975
  • - Research Article

Oxidative Stability of the Meat of Broilers Fed Diets Supplemented with Various Levels of Blackcurrant Extract (Ribes nigrum L.) during Different Time Period

Kamil Sierżant | Małgorzata Korzeniowska | ... | Aneta Wojdyło
  • Special Issue
  • - Volume 2018
  • - Article ID 9375085
  • - Research Article

Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Conditions

Kinga Śpitalniak-Bajerska | Antoni Szumny | ... | Robert Kupczyński
  • Special Issue
  • - Volume 2018
  • - Article ID 3492456
  • - Research Article

Effect of Dietary Selenium on Protein and Lipid Oxidation and the Antioxidative Potential of Selected Chicken Culinary Parts during Frozen Storage

Małgorzata Korzeniowska | Bożena Króliczewska | Wiesław Kopeć
  • Special Issue
  • - Volume 2018
  • - Article ID 1601920
  • - Research Article

Is Strip Cropping an Effective Way for Maize Biofortyfication?

Aleksandra Głowacka | Bogdan Szostak | ... | Anna Kiełtyka-Dadasiewicz
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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