Special Issue Editor:

Guest Editor

Prof. Ping Shao

Department of Food Science and Technology, Zhejiang University of Technology, China

E-mail: pingshao325@zjut.edu.cn

 Prof. Jiajing Guo

Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, China

E-mail: guojiajing1986@163.com

Prof. Di Wang

Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, College of Mycology, Jilin Agricultural University, China

E-mail: wangdi@jlau.edu.cn

Co-editors

Associate Prof. Simin Feng

Department of Food Science and Technology, Zhejiang University of Technology, China

E-mail: fengsimin@zjut.edu.cn

 Associate Prof. Chuqiao Xiao

School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, China

E-mail: cqxiao@gdut.edu.cn

Description:

In recent years, there has been a growing interest in exploring the potential of forest-derived foods, such as edible mushrooms, Dendrobium officinale, Polygonatum, and Citrus, and so on, as a source of nutrition and health benefits. Researchers have been at the forefront of investigating various aspects, including bioactive compounds, nutritional composition, structure-function relationships of functional substances, the safety of forest-derived food and the relationship between forest-derived foods and human health. Understanding the intricate relationship between forest-derived foods, human health, and ensuring food safety holds significant importance. Authors are invited to submit their original research articles, comprehensive review papers, or perspectives related to the special issue's theme, including but not limited to:

• Bioactive compounds and nutritional composition in forest-derived foods: The identification, extraction, and characterization of bioactive compounds present in forest-derived foods. Contributions can investigate the relationship between the chemical structure of functional substances and their biological activities, health benefits, mechanisms of action, as well as the safety assessment and detection of any adverse effects.
• Forest-derived foods and human health: The relationship between forest-derived foods and human health outcomes. Contributions can explore the potential effects of forest-derived foods on chronic diseases, immune function, gut health, etc., overall well-being.
• Safety assessment and testing of forest-derived foods: Research related to the evaluation and detection of potential contaminants, toxins, heavy metals, pesticides, or other harmful substances in forest-derived foods. Contributions can include the development and validation of analytical methods, risk assessment, and safety regulations pertaining to forest-derived foods.

Keywords:

Forest-derived foods, food safety, bioactive compounds, health effects, biological activity

Submission Deadline: Jan 31, 2025

Publication Date: May 31, 2025