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New Insights in Functional Foods and Their Health Effects

This special issue belongs to the section “Food Science and Technology“.

Special Issue Information

Dear Colleagues,

Functional foods have become a rapidly expanding field of research due to their potential to support human health and reduce the risk of chronic non-communicable diseases. Consequently, understanding how these foods—through processing methods, food composition, and underlying biological mechanisms—affect human health has become increasingly important.

We are pleased to invite you to contribute to this Special Issue, which will explore new insights in functional foods and their health effects, bringing together recent advancements in food science, biotechnology, nutrition, and chemistry.

This Special Issue aims to present cutting-edge research addressing the functional foods, the mechanisms underlying their biological activity, and innovative approaches to improving their effectiveness and stability.

Suggested themes and article types for submissions:

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following: the effects of processing and storage, advancements in fortification, formulation, and functional food design, with a particular emphasis on evaluating their potential health effects based on in vitro or in vivo studies.

Dr. Katarzyna Lisiecka
Dr. Monika Karaś
Dr. Małgorzata Sierocka
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 250 words) can be sent to the Editorial Office for assessment.

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 foods
  • bioactive compounds
  • food fortification
  • food processing
  • food formulation
  • chronic disease prevention
  • food design

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Published Papers

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Appl. Sci. - ISSN 2076-3417