Potential application of green extracts rich in phenolics for innovative functional foods: natural deep eutectic solvents as media for isolation of biocompounds from berries
The health-promoting effects of berries have attracted attention due to the possible application of their extracts as functional ingredients in food products.
Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential
PG II derived from A. tubingensis FAT43-derived is a promising enzyme with favourable properties for industrial processes, especially fruit juice processing.
Paper
Melon peel flour: utilization as a functional ingredient in bakery products
Food by-products are a major concern with a direct impact on the economy, society, and environment.
Paper
Exploiting Locusta migratoria as a source of bioactive peptides with anti-fibrosis properties using an in silico approach
Peptides capable of selectively inhibiting the N-subunit of the somatic angiotensin-I converting enzyme (sACE) were obtained by a molecular docking protocol.
About this collection
Food & Function is delighted to publish this special collection of invited papers from participants at the XXII EuroFoodChem Conference which took place in Belgrade, Serbia, in June 2023. The meeting, jointly organized by the Food Chemistry Division of EuChemS and the Serbian Chemical Society, focused on exciting trends in food chemistry research including several topics relevant to Food & Function: Food and Health, Food Contaminants, and Novel Foods.
This collection is Guest Edited by Tanja Cirkovic Velickovic (University of Belgrade, Serbia) and Joana Amaral (Polytechnic Institute of Bragança, Portugal).