Functional and Nutritional Foods and Human Health
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".
Deadline for manuscript submissions: 5 July 2024 | Viewed by 3622
Special Issue Editors
Interests: biologically active compounds from natural sources; sustainable added-value foods with byproducts, process–structure–function–product relationship for various biomolecules; binding mechanisms between biologically active compounds and biopolymers; bioavailability and bioaccessibility of biologically active compounds; microencapsulation of biologically active compounds; degradation/denaturation mechanisms in food processing; probiotics; prebiotics; paraprobiotics; postbiotics
Special Issues, Collections and Topics in MDPI journals
Interests: food biotechnology; environmental biotechnology; probiotics; fermentations; food microbiology; food safety
Special Issue Information
Dear Colleagues,
In the past 20 years, in a bid to live longer, food consumption behaviors have changed, with a growing interest in the relationship between food and health, well-being, and people’s quality of life. Nutrition is not only necessary to sustain life, supply energy, or promote growth, but also to prevent disease and enhance physical and mental health. This scenario has encouraged food scientists and technologists to extensively research the identification of biocompounactives, while providing evidence of their benefits, and the development of tailored functional foods and related technologies to boost the functional potential of commonly consumed food. The global increase in the prevalence of several chronic diseases is inversely correlated with consumers’ awareness of their dietary habits, as reflected by the emerging demand for foods with potential health-promoting benefits.
Functional and nutritional foods contain significant amounts of bioactive compounds, such as polyphenols, carotenoids, fatty acids, tocopherols, phytosterols, fiber, complex macromolecules, peptides, proteins, etc. The main focus of this Special Issue is on functional and nutritional foods and human health. Researchers are invited to provide new insights into information about functional and nutritional added-value foods and ingredients for human health, promoting their integral valorization and reincorporation.
Prof. Dr. Nicoleta Stănciuc
Prof. Dr. Gabriela-Elena Bahrim
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. Nutrients 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
- human health
- bioactive compounds
- integrated valorization
- bioactives
- nutritional and functional food
