Formulation of Innovative Healthy Foods as Tool for Nutrition Science: Issues and Perspectives

Dear Colleagues,

The challenges of the food technologies science are to satisfy the consumer demands, currently addressed to healthy food, poorly processed, having health effects and in chronic diseases prevention (hypertension, cardiovascular, diabetes, neurodegenerative diseases). Food formulation of innovative healthy foods has to combine the knowledge of the chemical-biological properties of bioactive molecules with the other food components interaction, in order to preserve the healthy effect in the final product. In addition, aspects on the food digestion mechanisms, both during intestinal and colonic processes, have to be considered in terms of food formulation, also through in vitro simulations. Therefore, this Special Issue will focus on the foods technological and nutritional aspects aimed to formulation of healthy foods to prevent or treat food-related illnesses that cause trouble for specific consumer group.

Dr. Isabella D'Antuono
Prof. Fabio Favati
Prof. Fernanda Galgano
Dr. Maria Cristina Mele
Guest Editors

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