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Special Issue "Probiotics and Functional Foods"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals and Functional Foods".
Deadline for manuscript submissions: closed (15 August 2019) | Viewed by 66058
Special Issue Editor
Interests: bioactive ingredients; surface-active compounds; natural products; cosmetic formulations; green technology; waste valorization; fermentation; Lactobacillus species; probiotic and prebiotic properties
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Special Issue Information
The interest of consumers in the relationship between diet and health has increased over the years. In this sense, functional foods are nourishments that contain bioactive ingredients that can improve health and/or help to prevent certain diseases when they have been taken as part of a balanced diet and healthy lifestyle. There are different types of functional foods, such as: (i) food with specific fatty acids, dietary fiber, vitamins, or minerals, (ii) food with biologically active components, like antioxidants, or (iii) probiotics substances. Among them, probiotics are an emerging category of functional foods, as they can provide health benefits above the traditional nutrition function when they are incorporated into food and pharmaceutical or cosmetic products.
However, probiotic food must be formulated with living microorganisms (e.g., lactic acid bacteria and bifidobacteria) and, consequently, these products have a short shelf life in comparison to other types of food.
The objective of this Special Issue is to focus on: (i) food bioactive ingredients; (ii) the characterization of functional foods based on their composition, efficacy, safety, and nutritional/healthy aspects, (iii) the development of food products with functional substances, and (iv) the regulatory perspectives for functional foods. For that, original research articles, reviews, industrial cases, and short communications are welcomed and encouraged.
Dr. Xanel Vecino
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 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.
- Food ingredients
- Bioactive components
- Healthy food
- Food technology
- Functional foods
- Food supplement
- Regulation aspects