Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products: 2nd Edition
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: 31 March 2025 | Viewed by 89
Special Issue Editors
Interests: food science and technology; food nutrition; food fortification; cereal-based foods; gluten-free products; food by-product recovery; sensory analysis; food formulation
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food nutrition; food fortification; pasta and baked products; gluten-free products; food by-product recovery
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/JV4SL35BG4) was a great success and gained the attention and interest of many scholars. We take the opportunity here to thank them for their contributions and support. As the topic continues to gain the attention of scholars and play a pivotal role, we are looking forward to the launch of Volume II. I hope it will be as successful as Volume I and that it will be of benefit to the field.
Presently, the emerging popularity of healthy and sustainable diets and the growing consumer demand for functional food represent new challenges for researchers and producers. Functional ingredients are heterogeneous compounds with potentially health-promoting activities useful to developing healthy foods. Bread and other bakery products, being the most important staple foods consumed worldwide, represent ideal products for the inclusion of functional ingredient. Moreover, agro-industrial by-products, within the scope of the circular economy, might also be a source of bioactive substances.
This Special Issue welcomes original research papers, reviews, and short communications that advance the knowledge and strategies necessary for the development of functional bread and other bakery products to improve consumer nutrition and health.
Particular focus concerns the fortification of conventional and gluten-free bakery products with functional ingredients and the assessment of the inclusion of bioactive substances in the nutritional, sensory, and technological properties of baked goods.
Dr. Roberta Tolve
Dr. Barbara Simonato
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
- bakery products
- bioactive compounds
- new product development
- functional bread
- food fortification
- gluten-free products
- technological properties
- nutritional properties
- sensory properties
- agro-industrial by-products
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