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Jul. 31, 2015
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Home / Journals / Journal of Food and Nutrition Sciences / Fruits – Technology, Biotechnology and Nutritional Applications
Fruits – Technology, Biotechnology and Nutritional Applications
Lead Guest Editor:
Professor Rafael Resende Maldonado
Food Department, Technical College of Campinas, University of Campinas Campinas, São Paulo, Brazil
Guest Editors
Elizama Aguiar-Oliveira
Multidisciplinary Institute on Health, Federal University of Bahia, campus Anísio Teixeira
Vitória da Conquista, Bahia, Brazil
Introduction
There are thousands of different kinds of fruits produced around the world. They are sources of many types of nutrients essential for health and also for the economy. In the literature there are many studies on the most different fruits about their composition, nutritional characteristics, cultivation, storage, processing and applications. There is also a wide variety of fruits according to the region and the climate in which they are produced. Often the knowledge of certain types of fruit are restricted to the region where they are grown. Encouraging the dissemination of knowledge about fruits on a global scale is a major challenge that needs to be done. This special issue aims to publish articles related to technological, biotechnology and nutrition applications in a variety of fruits, highlighting the potential use and the regional aspects of all kinds of fruit.

Aims and scope

Different aspects related to fruit

1. Technological applications and new products.
2. Biotechnology applications and new products.
3. Nutritional characterization, composition and high nutritional value products.
4. Aspects related to human health and consumption.
5. Regional aspects and products from fruit.
6. Ethnic products.
7. Whole use of the fruit.
8. New forms of processing and preserving.
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