Functional and Fortified Foods

Dear Colleagues,

Functional foods are those that, when consumed regularly, have physiological and not just nutritional benefits. These physiological effects are related to the presence of bioactive compounds that have been shown to have several specific properties, such as antioxidant, antimutagenic, antibacterial or anti-inflammatory activities. On the other hand, fortified foods are those that are enriched with specific nutrients, usually vitamins and minerals, that are deficient in the diet. Thus, both functional and fortified foods can help to reduce the risk of disease development and, consequently, promote health and wellbeing. In this Special Issue, we invite investigators to contribute with original research articles, as well as review articles, focused on the characterization of the bioactive properties of plant foods and on strategies to increase their content in minerals and bioactive compounds. Papers focused on the bioaccessibility/bioavailability of added nutrients or bioactive compounds will be particularly welcome.

Dr. Maria Paula Duarte
Dr. Claudia Sánchez-Lara
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. 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.