New Trends and Advances in the Production of Functional Foods
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 10 March 2025 | Viewed by 218
Special Issue Editors
Interests: phenolic compounds; antioxidant activity; wine; fruit; HPLC; distilled beverages, bioactive compounds, functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: phenolic compounds; antioxidant activity; wine; fruit; HPLC; distilled beverages, bioactive compounds, functional foods
Special Issue Information
Dear Colleagues,
The European Commission's Concerted Action on Functional Food Science in Europe considers a food to be functional "if it is satisfactorily demonstrated that it beneficially affects one or more target functions in the body, beyond the appropriate nutritional effects, in a way that is relevant to improving the state of health and well-being and/or reducing the risk of disease". In the functional food group, there are natural foods; foods to which a component has been added that confers health-promoting properties to the food; foods from which a component has been removed or its bioavailability has been modified; or any combination of these.
Nowadays, society is seeking to consume foods that have beneficial properties for health. This fact is encouraging more and more research to be done on this type of food in order to take advantage of the benefits that these foods can bring to humans. For this reason, and because these foods can substantially change lifestyles and improve people's health, for example, by preventing diseases, we are interested in articles that investigate new trends and advances in the production of functional foods. Potential topics include, but are not limited to, the following:
- Production and innovation of new functional products.
- Antioxidant activity of functional foods.
- Phenolic and bioactive compounds in functional foods.
- Aromatic profiles of functional foods.
- Probiotics or similar in functional foods.
- Shelf-life study of functional foods, including sensory analysis.
- Nutrition in functional foods.
- Studies related to health benefits derived from functional foods.
Original papers highlighting the latest research and technical developments are encouraged, and review articles and comparative studies are also welcome.
Prof. Dr. María de los Ángeles Varo Santos
Prof. Dr. Azahara López Toledano
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. Applied Sciences 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 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 food
- antioxidant activity
- bioactive compound
- free radical
- probiotics
- nutrition
- shelf life
- aroma
- sensory analysis
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.
Further information on MDPI's Special Issue polices can be found here.
