Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
Olsztyn, Poland, 12.02.2019 - 22.09.2019
 
Organizer:Polish Journal of Food and Nutrition Sciences
WWW:http://journal.pan.olsztyn.pl
The Polish Journal of Food and Nutrition Sciences invites free-of-charge submissions for its Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”.

Due to the development of civilization diseases, increasing attention is paid not only to the nutritional value and sensory attractiveness of certain food-plants and their products but, above all, to their positive impact on human health. Therefore, in recent years, there has been a rapid development of exploration and research of plants with a composition that meets nutritional, sensory, and health-promoting demands. One of the edible plants of this type sought after in recent years has proved to be the red beetroot. It is a vegetable known throughout the world, and especially popular in the countries of north-eastern Europe, because of its taste and a high nutritional and bioactive value. Traditionally, it is consumed cooked in salads, in the form of fresh juices and soups, and in the form of fermented products, but is also increasingly often used to develop new food products. In addition, red beetroot has recently become a focus of interest as a source of food-colorant.

This Thematic Issue will focus on trans-disciplinary aspects of red beetroots as well as the red beetroot-derived products and would merge related manuscripts (reviews and original research papers) in the areas of:
- Processing and storage of red beetroots – effect on quality and functionality
- Bioactive constituents and nutritional value of red beetroots and red beetroot-derived products
- Red beetroot pigments, their profile, absorption, metabolism, and bioavailability
- Aroma volatile compounds of red beetroots and red beetroot-derived products
- Potential health-promoting activities of red beetroot products
- Quality and safety of red beetroots and red beetroot-derived products
- Microbiological activity of red beetroots and red beetroot-derived products
- Development of new analytical methods for red beetroots compounds study

Submission deadline has been extended to 22 September 2019 and submitted articles will undergo a peer review process just as regular submissions to the journal. Accepted manuscripts from the Thematic Issue will be published free-of-charge in the March 2020 issue.

Complete instructions for manuscript preparation and manuscript on-line submission process are provided on the PJFNS submission webpage at: https://www.editorialsystem.com/pjfns

In your submission letter, please indicate your desire for the manuscript to be considered for the Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”, and indicate “Thematic issue” as an article type during submission.

To learn about Polish Journal of Food and Nutrition Sciences, please visit our homepage at: http://journal.pan.olsztyn.pl

Sincerely Yours,
Dr. Wiesław Wiczkowski
PJFNS Guest Editor
e-mail: w.wiczkowski@pan.olsztyn.pl

This call's leaflet may be found below.

PJFNS - Red beetroot Thematic Issue - Second Call for articles.pdf
ISSN:1230-0322