CIMO - Editoriais, Cartas, Notas, Prefácios, Correções, Indexados à WoS/Scopus
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- Closing Editorial: New Insights into Food Ingredients for Human Health PromotionPublication . Ribeiro, Andreia; Barreiro, FilomenaIn recent years, the intersection of food science and health promotion has gained interest. Driven by consumer awareness and a global push toward healthier, safer, and more sustainable food systems, the demand for functional, fortified, and clean-label products has grown substantially. In response to these evolving expectations, this Special Issue of Applied Sciences, titled “New Insights into Food Ingredients for Human Health Promotion”, brings together research and review articles that explore the development, characterization, and application of bioactive compounds with the potential to promote human health. These contributions reflect a commitment to innovation in food ingredient science, offering solutions that are both effective and aligned with the Sustainable Development Goals.
- Editorial: Recent advances in quality control technology for fresh fruits and vegetablesPublication . Wang, Li; Pinela, José; Chen, Lin; Chen, DanThe editorial highlights the challenges in preserving fresh fruits and vegetables, emphasizing advances in processing and postharvest technologies to extend shelf life, reduce losses, and enhance nutritional and functional value. Included studies show that varietal selection and techniques such as malting can reduce FODMAPs in grains; combined 1-MCP and H₂S treatments preserve strawberries during storage; and fermentation with Lactobacillus acidophilus increases the bioavailability of polyphenols in honeysuckle beverages. Additionally, phenylalanine ammonia-lyase (PAL) is highlighted as a key regulator of enzymatic browning in minimally processed products. Collectively, these approaches promote plant-based foods that are more nutritious, functional, safe, and sustainable, contributing to higher-quality and lower-waste food systems.
- Feeding and Processing Affect Meat Quality and Sensory EvaluationPublication . Rodrigues, Sandra S.Q.This special issue brings together studies showing how animal feeding and processing techniques influence meat quality, from nutritional value to texture, flavor, and shelf life. The research demonstrates that natural ingredients, sustainable diets, and innovative technologies can improve the stability, safety, and sensory acceptance of meat products.
- Vertical farming: new trends, products, and production approachesPublication . Pinela, José; Dias, Maria Inês; Ceccanti, Costanza; Martin, MichaelThe text contextualizes increasing urbanization, climate change, and the limitation of natural resources as factors driving the adoption of controlled environment agriculture (CEA) systems. It highlights the potential of vertical farming to optimize the use of water, energy, and space, reduce supply chains and transport-related emissions, and enable greater control over the nutritional quality and safety of food. The editorial also addresses technical, economic, and regulatory challenges, emphasizing the need for technological innovation, integration with public policies, and assessment of economic feasibility. Overall, the work positions vertical farming as a complementary solution to conventional agriculture, playing a relevant role in the transition toward more sustainable urban agri-food systems.