Special Issue
Title: Valorization strategies of agri-food products and by-products for the ingredients and functional
foods development with consumers health impact
Submission Date
Opening date for submission: April 22nd, 2024
Deadline for submission of articles: October 1st, 2024
- Special Issue Editors
Dr. José de Jesús Zazueta Morales
Universidad Autónoma de Sinaloa, Faculty of Chemical and Biological Sciences
Interest: Food extrusion; starch; bioactive compounds; functional foods; fruits; vegetables
Email: zazuetaj@uas.edu.mx
Dr. Gerardo Méndez Zamora
Universidad Autónoma de Nuevo León, Faculty of Agronomy
Interest: Functional foods, processed meat products, dairy science, bioactive compounds; essential oil extracts of aromatic plants.
Email: gerardo.mendezzm@uanl.edu.mx
Dr. Miguel Ángel Sánchez Madrigal
Universidad Autónoma de Chihuahua, Faculty of Chemical Sciences
Interest: Antioxidants, maize, extrusión, extraction, food chemistry, nutraceuticals, anthocyanins, food technology.
Email: msanchezm@uach.mx
- Information about the special issue
Foods of plant origin and their agri-food by-products have great potential for the production of foods with a nutritional and functional perspective, due to the diversity and content of bioactive compounds that are related to consumer health. Although agri-food by-products are often undervalued, despite their high content of bioactive compounds, they could represent alternatives for the development of ingredients and functional foods. In this special issue of TECNOCIENCIA CHIHUAHUA magazine, we want to incorporate the most recent research on aspects that include the optimal use of these resources, as an environmental alternative to the pollution generated by their discharge into the environment.
Likewise, it is of interest to include alternatives for the development of new ingredients or food products for human consumption, promoting their integral valorization and reincorporation into the food supply chain within the concept of circular economy. In addition, results of the impact of thermal and non-thermal processing methods on physicochemical changes and their relationship with product quality, bioavailability and possible health benefits for consumers should be shown.
The objective of this special issue is to publish original research articles, critical reviews, research notes related to food by-products for the development of functional products with an impact on consumer health.
- Manuscript submission information
- TECNOCIENCIA Chihuahua Journal is a multidisciplinary, continuously published journal that publishes original and unpublished invited review articles and scientific notes, in Spanish and English, in open access electronic format with double blind peer review, accepted articles will be published continuously in the journal (as soon as they are accepted) and will be listed together in the special issue website.
- This is an Open Access journal, funded by the Universidad Autónoma de Chihuahua (UACH) and edited by the Research and Postgraduate Department of the Universidad Autónoma de Chihuahua.
- Original research articles, review articles and short communications or scientific notes are invited for review and publication in this special issue.
- All manuscript submissions undergo pre-screening and will then be thoroughly evaluated through a double-blind peer review process. A manual for authors and other relevant information for manuscript submission (Practical guide for uploading submission to the platform) is available in the Guide for Authors (https://revistascientificas.uach.mx/index.php/tecnociencia/guiaautores).
- Manuscripts submitted (Spanish or English) must not have been previously published or under consideration for publication elsewhere (except for presentations at conferences, avoiding publication as short or long articles).
- Please visit the Author Guidelines page (https://vocero.uach.mx/index.php/tecnociencia/guiaautores) before submitting a manuscript. Submitted papers should be in the format for each type of article: research articles, critical reviews or scientific notes, well formatted (article sections, tables and figures) and use good English or Spanish.
- Manuscripts should be submitted online at the following link: https://revistascientificas.uach.mx/index.php/tecnociencia/index, by registering and logging in to the website.
- Once you are registered, click on the "Make a submission" option to go to the submission form.
- Manuscripts may be submitted up to the deadline previously indicated.
- Keywords
plant food
agri-food by-products
functional foods
functional ingredients
bioactive compounds
antioxidants
anti-inflammatories
nutraceuticals
extraction of bioactive compounds
encapsulation
bioaccessibility
bioavailability
food processes
emerging technologies
- Published articles
