Functional Foods for Human Health—Product Development and Analysis
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 30 June 2025 | Viewed by 158
Special Issue Editors
Interests: food production; product development; analytical chemistry; functional foods; sensory properties
Interests: extraction; HPLC; plant bioactive compounds; food chemistry
Interests: organic food; nutrition; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Foods that can prevent disease or promote health are known as functional foods, and are typically processed foods with a health-promoting ingredient. Functional foods offer health benefits that extend beyond their nutritional value. They contain supplements (herbs, fruits, vegetables, nuts, etc.) or other ingredients (minerals, dietary fibers, vitamins, fatty acids, antioxidants, extracts, etc.) designed to improve health. Natural antioxidants and polyphenols have a beneficial effect on human health because they may prevent cardiovascular disease, diabetes, and cancer, and due to their color, can be used in the manufacture of food supplements and food colors.
This Special Issue, “Functional Foods for Human Health—Product Development and Analysis”, aims to present studies that focus on the product development and analysis of functional foods to prove that the different product categories in the food industry can promote human health through technological advancements.
We welcome original research papers and reviews on the following topics:
- The development of food industry products with functional properties;
- The impact of product processing on foods’ functional attributes;
- Functional food recipes with the addition of active ingredients and supplements;
- Laboratory analyses to determine the functionality of foods;
- In vivo and in vitro research to prove the beneficial effects of functional foods on human health;
- Storage and shelf-life tests to determine the biological activity of functional food ingredients;
- The development of analytical methods for the analysis of bioactive compounds from functional foods.
Dr. Rita Székelyhidi
Dr. Beatrix Sik
Prof. Dr. Ewelina Hallmann
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 recipes
- product development
- food additives
- bioactive compounds
- analytical chemistry
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