New Frontiers in Nutraceuticals and Functional Food Products: Microorganisms as Alternative Sources of Nutritive and Beneficial Components
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: closed (20 August 2022) | Viewed by 23513
Special Issue Editors
Interests: nutraceuticals; functional foods; fermented foods; biotechnologies; antioxidants; bioactive peptides; food components; food analysis; foods biological and functional activities; inflammation; ER stress; oxidative stress; cell cultures; gene and protein expression; enzyme activities; human pathologies; human chronic diseases; fermentation and health
Special Issues, Collections and Topics in MDPI journals
Interests: environmental microbiology; plants-microbes interactions; microbes-microbes interactions; microalgae; bacteria-microalgae interactions; microalgae as new source of nutraceutical molecules
Special Issue Information
Dear Colleagues,
In the light of the increasing need in improving the nutritional and functional characteristics of foods, microorganisms represent an innovative biotechnological option and a source of bioactive and functional molecules for making new ingredients, novel foods, and functional formulations. Microorganism-derived products or their components, with potential beneficial effects on human and animal health, can be successfully used in the food and feed industry, as well as in the nutraceutical, cosmetic, and pharmaceutical fields.
This special issue will focus on the new frontiers in nutraceuticals and functional food products, with particular attention to the microorganisms and microbial processes and their role in producing bioactives and immunomodulators.
In this context, microbes and microbial processes represent alternative sources of nutritive and beneficial/functional components, as well as an alternative strategy to obtain products with implemented nutritional and health features. This might help the enhancement of life quality, as well as managing/preventing several chronic and degenerative diseases, promoting self-sustainability of health.
This Special Issue invites original research articles, reviews, and short communications on microbial new functional food products from microorganisms and microbial processes.
Dr. Morena Gabriele
Dr. Carolina Chiellini
Prof. Dr. Duccio Cavalieri
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
- nutraceuticals
- novel foods
- fermentation
- microorganisms
- microalgae
- yeast
- health
- bioactive compounds
- food biotechnology
- microbiome
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