Recent Progress in Nutrition is an international peer-reviewed Open Access journal published quarterly online by LIDSEN Publishing Inc. This periodical is devoted to publishing high-quality papers that describe the most significant and cutting-edge research in all areas of nutritional sciences. Its aim is to provide timely, authoritative introductions to current thinking, developments and research in carefully selected topics. Also, it aims to enhance the international exchange of scientific activities in nutritional science and human health.
Recent Progress in Nutrition publishes high quality intervention and observational studies in nutrition. High quality systematic reviews and meta-analyses are also welcome as are pilot studies with preliminary data and hypotheses generating studies. Emphasis is placed on understanding the relationship between nutrition and health and of the role of dietary patterns in health and disease.
Topics contain but are not limited to:
It publishes a variety of article types: original research, review, communication, opinion, case report, study protocol, comment, conference report, technical note, book review, etc.
There is no restriction on paper length, provided that the text is concise and comprehensive. Authors should present their results in as much detail as possible, as reviewers are encouraged to emphasize scientific rigor and reproducibility.
Valorisation of By-products as Opportunity to Innovation Functional Foods
Submission Deadline: January 31, 2022 (Open) Submit Now
Alberto Romero, PhD, Professor
Department of Chemical Engineering, University of Seville，Sevilla, Spain
Research Interests: agro-waste; bio-based materials; food by-products; food industry; processing and characterization of biopolymer-based materials; protein concentrates.
Angélica Quintero Flórez, PhD Health Sciences, Professor
1. Universidad Internacional Iberoamericana
2. Instituto Universitario Vive Sano Brasil
Research interests: by-products; nutraceuticals; antioxidant; functional foods and biocompounds
About this Topic
The agri-food sector, like the food industry, generates high levels of waste and by-products, which cause significant costs due to their high volumes and disposal costs, are therefore untreated and generate a large negative environmental impact.
The resulting high volume of by-products is a low cost yet has a high content of potentially valuable components. Therefore, it creates a huge potential for the valorisation of by-products through reuse in the food chain, which could benefit the health of both the planet and people. Many of these by-products are sources of compounds with high nutritional and functional value, such as proteins, lipids, starch, micronutrients, bioactive compounds and dietary fibres. These compounds have a wide potential to generate additives and new food products.
Today, food is not only used to satisfy hunger but also to provide essential nutrients to humans and these nutrients have health benefits, protecting and controlling diseases. In addition, people are increasingly aware of the relationship between diet and good health.
This Special Issue aims to gather information on ongoing research related to the processing of by-products, their biochemical and nutritional composition, as well as their use as an ingredient or functional food.
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