Introduction to the Special Issue: Foods of Plant Origin
Plant food is usually rich in health-promoting ingredients such as polyphenols, carotenoids, betalains, glucosinolates, vitamins, minerals and fibre. However, pre- and post-harvest treatment, processing and storage can have significant effects on the concentration and composition of these bioactive...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/11/555 |
| _version_ | 1818839896631017472 |
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| author | Yasmina Sultanbawa Michael E. Netzel |
| author_facet | Yasmina Sultanbawa Michael E. Netzel |
| author_sort | Yasmina Sultanbawa |
| collection | DOAJ |
| description | Plant food is usually rich in health-promoting ingredients such as polyphenols, carotenoids, betalains, glucosinolates, vitamins, minerals and fibre. However, pre- and post-harvest treatment, processing and storage can have significant effects on the concentration and composition of these bioactive ingredients. Furthermore, the plant food matrix in fruits, vegetables, grains, legumes, nuts and seeds is very different and can affect digestibility, bioavailability, processing properties and subsequently the nutritional value of the fresh and processed food. The Special Issue ‘Foods of Plant Origin’ covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant food by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques. |
| first_indexed | 2024-12-19T04:01:35Z |
| format | Article |
| id | doaj.art-aafb2d1bddf040708cbfc05f0cdda065 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-19T04:01:35Z |
| publishDate | 2019-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-aafb2d1bddf040708cbfc05f0cdda0652022-12-21T20:36:40ZengMDPI AGFoods2304-81582019-11-0181155510.3390/foods8110555foods8110555Introduction to the Special Issue: Foods of Plant OriginYasmina Sultanbawa0Michael E. Netzel1Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD 4108, AustraliaQueensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD 4108, AustraliaPlant food is usually rich in health-promoting ingredients such as polyphenols, carotenoids, betalains, glucosinolates, vitamins, minerals and fibre. However, pre- and post-harvest treatment, processing and storage can have significant effects on the concentration and composition of these bioactive ingredients. Furthermore, the plant food matrix in fruits, vegetables, grains, legumes, nuts and seeds is very different and can affect digestibility, bioavailability, processing properties and subsequently the nutritional value of the fresh and processed food. The Special Issue ‘Foods of Plant Origin’ covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant food by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.https://www.mdpi.com/2304-8158/8/11/555plant foodcompositionnutrientsvitaminsphytochemicalsfibreprocessingpreservationfunctional propertieshealth |
| spellingShingle | Yasmina Sultanbawa Michael E. Netzel Introduction to the Special Issue: Foods of Plant Origin Foods plant food composition nutrients vitamins phytochemicals fibre processing preservation functional properties health |
| title | Introduction to the Special Issue: Foods of Plant Origin |
| title_full | Introduction to the Special Issue: Foods of Plant Origin |
| title_fullStr | Introduction to the Special Issue: Foods of Plant Origin |
| title_full_unstemmed | Introduction to the Special Issue: Foods of Plant Origin |
| title_short | Introduction to the Special Issue: Foods of Plant Origin |
| title_sort | introduction to the special issue foods of plant origin |
| topic | plant food composition nutrients vitamins phytochemicals fibre processing preservation functional properties health |
| url | https://www.mdpi.com/2304-8158/8/11/555 |
| work_keys_str_mv | AT yasminasultanbawa introductiontothespecialissuefoodsofplantorigin AT michaelenetzel introductiontothespecialissuefoodsofplantorigin |