New Insights into Food Bioactive Compounds: Safety, Quality and Nutritional Determinants
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (10 October 2024) | Viewed by 910
Special Issue Editors
Interests: nutrition and health; functional foods; bioactive compounds; bioactivity and bioavailability; phytochemicals and chronic diseases
Special Issues, Collections and Topics in MDPI journals
Interests: food safety; food microbiology; culture-dependent methods; foodborne pathogens; Listeria monocytogenes; Campylobacter; antibiotic resistance; antimicrobial susceptibility testing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
A plethora of studies are in support of the potential bioactivity of certain food ingredients, which can be used in the development of functional foods. To this end, the food industry has focused in recent years on the development of novel, processed foods rich in the aforementioned described bioactive compounds, such as fortified and enriched foods, with a variety of nutritional or health claims. However, several aspects and key determinants of food components, like safety, quality, and nutritional value, remain to be thoroughly investigated before being applied in foods.
This Special Issue focuses on highlighting the importance of choosing the appropriate food ingredients and technologies on the development of novel foods, as well as depicting the role of bioavailability and the safety, quality, and health perspectives of certain food components, with an emphasis on the shelf-life of food products.
Dr. Antonios E. Koutelidakis
Dr. Nikolaos D. Andritsos
Guest Editors
Manuscript Submission Information
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Keywords
- food acceptability
- functional foods
- health
- nutrition
- food quality
- food safety
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