Development and Application of Food Products with Functional Ingredients

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 May 2024 | Viewed by 44

Special Issue Editor

Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea
Interests: copper; nutrition; functional ingredient; food product

Special Issue Information

Dear Colleagues,

A functional ingredient is one that has been fortified with a specific chemical compound capable of delivering or promoting a positive impact on human health. The epidemic-increased prevalence of metabolic complications and related diseases has significantly heightened the demand for research into functional ingredients and food products enriched with these compounds. While there has been substantial focus on identifying potential bioactive substances from agricultural byproducts or plants, only a limited subset of biologically active functional ingredients has garnered significant recognition for their health benefits. Furthermore, there is a lack of comprehensive information encompassing physicochemical, storage, textural, and sensory characteristics regarding the effective incorporation of these ingredients into the development of new food products. This also extends to their application in vitro, in vivo, and clinical aspects for potential dietary choices.

The objectives of this Special Issue are as follows: 1) to comprehend the diverse characteristics of novel food products enriched with functional ingredients, and 2) to comprehend their application in studies involving animal or human subjects. This brief article addresses these issues from a product development perspective.

Dr. Jung-Heun Ha
Guest Editor

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • functional ingredient
  • phytochemical
  • food product
  • physicochemical properties
  • storage characteristics
  • texture properties
  • antioxidative properties
  • sensory evaluation
  • biological functions

Published Papers

This special issue is now open for submission.
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