Development and Evaluation of Novel Functional Foods

Dear Colleagues,

Functional foods have specific nutritional and health functions: that is, they are suitable for specific people to eat, have the function of regulating the body, and are not used for treatment purposes. In recent years, due to increasing health demands, functional foods have attracted wide attention, becoming a hot topic in nutrition and health research. These foods can produce positive physiological reactions in the human body, such as enhancing immunity, regulating the gut flora, acting as antioxidants, and reducing the risk of cardiovascular disease, by being rich in specific functional ingredients, including vitamins, minerals, dietary fibers, antioxidant substances, probiotics, etc. The development and evaluation of new functional foods can help deepen our knowledge of the metabolic process and the mechanisms of action of and interaction between functional food components and the human body. In response to the latest trends and research prospects, this Special Issue of Foods invites you to submit recent research on the development and evaluation of novel functional foods alongside research results and/or quality reviews on this subject.

Dr. Feng Zhou
Guest Editor

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. 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.