Special Issue "Functional Food and Bioactive Food Ingredients for Health and/or Nutrition Claims"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 10 March 2024 | Viewed by 83
Special Issue Editors
Prof. Dr. Weili Li
Interests: extraction and characterisation of structure and bioactivity of foods and their components; development of effective technology for bioavailability and bioactivity improvement in functional foods for health and/or nutrition claims
Interests: elucidating the role of food nutrition and gut microbial ecology in human metabolic health and immune function; developing precision medicine and nutrition therapeutic strategies that target the gut microbiome in a personalized way
Special Issue Information
Dear Colleagues,
This Special Issue on functional food and bioactive food ingredients for Health and/or Nutrition Claims aims to collect recent fundamental and applied research on food bioactive compounds and nutraceutical ingredients with approved/potential health and/nutrition claims, such as plant bioactive compounds, dietary fibre, probiotics, prebiotics, functional lipids, bioactive peptides, vitamins, antioxidants, and functional foods, and their role in malnutrition and disease prevention and the proactive management of health and chronic conditions. In addition, we seek research on digestion and absorption characteristics, including studies of the microbiota and gut–organ axis and efficacy, bioavailability, and safety characterisation using in vivo animal and/or human studies, in vitro studies, and genomic, chemical, and biochemical technologies; finally, related technological aspects such as food processing, packaging, and storage, as well as regulatory issues (e.g., labelling, allergens, and the substantiation of health and/or nutrition claims), will be covered. This Special Issue welcomes papers with an interdisciplinary approach.
Prof. Dr. Weili Li
Dr. Zhengxiao Zhang
Guest Editors
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.
Keywords
- functional foods
- bioactive food ingredients
- health claims
- nutrition claims
- disease prevention and management
