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Unconventional Ingredients in Bakery Products

This document announces a special issue of the journal Applied Sciences on the topic of unconventional raw materials for food products. The guest editors introduce the topic, noting the need to explore new raw material resources to replace conventional materials and produce functional and dietary foods. They encourage submissions investigating the nutritional, functional, and technological properties of new ingredients that can be used in food manufacturing. The deadline for manuscript submissions is January 15, 2022.

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947 views1 page

Unconventional Ingredients in Bakery Products

This document announces a special issue of the journal Applied Sciences on the topic of unconventional raw materials for food products. The guest editors introduce the topic, noting the need to explore new raw material resources to replace conventional materials and produce functional and dietary foods. They encourage submissions investigating the nutritional, functional, and technological properties of new ingredients that can be used in food manufacturing. The deadline for manuscript submissions is January 15, 2022.

Uploaded by

dana
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

IMPACT CITESCORE

FACTOR 3.0
2.679 SCOPUS

an Open Access Journal by MDPI

Unconventional Raw Materials for Food Products


Guest Editors: Message from the Guest Editors
Prof. Dr. Adriana Dabija The use of new raw materials in assortment diversification
Faculty of Food Engineering,
is a necessity imposed by the depletion of conventional
Stefan cel Mare University of
Suceava, 720229 Suceava, raw materials, obtaining functional foods, dietary foods,
Romania etc. Researchers in the field are moving towards for the
[Link]@[Link] discovery of new raw material resources, for example, raw
materials that can replace animal proteins and fats, sugar
Prof. Dr. Georgiana Gabriela and salt, gluten from bakery products, etc. The use of these
Codină
unconventional raw materials in manufacturing recipes is a
Faculty of Food Engineering,
Ștefan cel Mare University, great challenge for specialists in the field, but also in terms
720229 Suceava, Romania of consumer acceptability and legislation in force.
codina@[Link]
The large number of raw materials in the attention of
Dr. Lăcrămioara Rusu
researchers in the food industry leads us to believe that this
Department of Chemical Special Issue of Applied Sciences Journal entitled
Engineering and Food, Vasile "Unconventional Raw Materials for Food Products" will be
Alecsandri University of Bacau, a success. We look forward to the work of colleagues
600115 Bacău, Romania
immersed in investigating the nutritional, functional and
listrati@[Link] technological properties of new ingredients that can be
used in food manufacturing recipes, and we look forward
to new perspectives and challenges in this field.
Deadline for manuscript
submissions:
15 January 2022

[Link]/si/83843
Special
Issue

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