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Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI. The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges. Open Access — free for readers, with article ...
Aims. Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal that provides an advanced forum for studies related to all aspects of food research, with major emphasis on the “science of food”. Our goal is to strive for the publication of exceptionally high-quality articles with rigor and depth.
Foods, an international, peer-reviewed Open Access journal. Editor’s Choice articles are based on recommendations by the scientific editors of MDPI journals from around the world.
Foods can publish multimedia files in articles or as supplementary materials. Please contact the editorial office for further information. All Figures, Schemes and Tables should be inserted into the main text close to their first citation and must be numbered following their number of appearance (Figure 1, Scheme 1, Figure 2, Scheme 2, Table 1, etc.).
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, Agriculture University in Krakow, Balicka 122, 30-149 Kraków, Poland Interests: rheology; plant proteins; bioreactors; supercritical extraction. Dr. Kemal Aganovic. SciProfiles Scilit Preprints.org Google Scholar. Website.
Open Access and Article Processing Charge (APC) All articles published in Foods (ISSN 2304-8158) are published in full open access. An article processing charge (APC) of CHF 2900 (Swiss Francs) applies to papers accepted after peer review. This article processing charge is to cover the costs of peer review, copyediting, typesetting, long-term ...
19 de ene. de 2024 · The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to address these challenges, optimizing food production, adopting sustainable practices, and developing technological advancements are essential while ensuring the safety and public acceptance of innovations. This review ...
Biosynthesis technology includes not only genetic engineering, but also cell engineering and enzyme engineering, and it plays a pivotal role in the development of nutraceuticals and functional foods, harnessing the potential of plant- and animal-derived byproducts for innovative applications. This Special Issue presents manuscripts mainly on ...
Curcumin has been shown to block NF-κB activation increased by several different inflammatory stimuli [10]. Curcumin has also been shown to suppress inflammation through many different mechanisms beyond the scope of this review, thereby supporting its mechanism of action as a potential anti-inflammatory agent [10]. 3.
Prebiotics are a group of nutrients that are degraded by gut microbiota. Their relationship with human overall health has been an area of increasing interest in recent years. They can feed the intestinal microbiota, and their degradation products are short-chain fatty acids that are released into blood circulation, consequently, affecting not only the gastrointestinal tracts but also other ...
