Special Issue "Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients"
Deadline for manuscript submissions: 31 December 2023 | Viewed by 2078
Interests: functional food; functional compounds; nutrition; chromatography; antioxidant; analysis
Interests: GC; HPLC; mass spectrometry; multidimensional GC; enantio-GC; sample preparation; miniaturized techniques; flavor and fragrance analysis; food; environmental; green chemistry; phytochemicals; nutraceuticals; contaminants
Interests: food chemistry; food contaminants; fermentation chemistry
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Functional foods have increasingly gained a attention in recent years due to their potential to provide health benefits beyond basic nutrition. This Special Issue focuses on advances in the sources, extraction, encapsulation, bioavailability, and health benefits of functional food ingredients.
The issue covers various aspects of functional food ingredients, including their sources, extraction techniques, encapsulation methods, and bioavailability enhancement strategies. Furthermore, it explores their potential health benefits, such as anti-inflammatory, antioxidant, antimicrobial, and anti-cancer properties.
Experts in the field have contributed their latest research findings on the identification and extraction of bioactive compounds from various sources, the development of novel encapsulation methods to improve the stability and bioavailability of functional food ingredients, and the evaluation of their health benefits using in vitro and in vivo models.
The Special Issue aims to provide a comprehensive overview of recent advances in functional food ingredients and their potential applications in promoting human health and preventing chronic diseases. This research has the potential to make a significant impact on the food industry and public health, as it provides valuable insights into the development of functional foods with enhanced health benefits.
Dr. Rossella Vadalà
Dr. Rosaria Costa
Dr. Nicola Cicero
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 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.
- functional foods
- bioavailability enhancement strategies
- encapsulation methods
- health benefits
- extraction techniques