Food Science and Human Nutrition
A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Global Health".
Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 10999
Special Issue Editors
Interests: nutrigenomics; in vitro gastrointestinal digestion; polyphenolic compounds; impact of food metabolites in disease models of inflammation (intestinal inflammation, colon cancer, and obesity); extraction and characterization of bioactive compounds from food matrices; food toxicology; phytochemicals
Special Issues, Collections and Topics in MDPI journals
2. Department of Bioengineering, School of Engineering & Sciences, Tecnologico de Monterrey, Puebla 72453, Mexico
Interests: plant based proteins; bioactive peptides; natural pigments; anthocyanins; obesity photo
Special Issues, Collections and Topics in MDPI journals
Interests: nutrigenomics; functional foods; prebiotics; probiotics; psychobiotics; ohmic heating; agri-food by-products revalorization; gastrointestinal process simulation
Special Issue Information
Dear Colleagues,
We are glad to present this Special Issue on Food Science and Nutrition in the International Journal of Environmental Research and Public Health.
Undoubtedly, food science is linked to nutrition since food is a source of compounds that are biochemically and physiologically transformed by living organisms to obtain energy and build organic macromolecules. Food Science and Nutrition also comprise an equilibrium between diet, health, and disease, including understanding how the transformation of dietary compounds is a tool to enhance the health-derived benefits of bioactive compounds. Depending on the food matrix and industrial or physiological transformations, bioactive compounds exhibit a particular behavior and modulate several metabolic pathways. Considering the plethora of food and food preparations, academia and industry may benefit from research aimed at understanding the complex interactions between food components within the food matrix. This information will allow a better design of nutritious and functional food products.
This Special Issue aims to publish novel and original research on the conjunction between food science and nutrition, considering in vitro, in vivo, and clinical studies with a major focus on the impact and interaction of the food matrix in nutrition. We welcome contributions in the form of research articles, reviews (literature reviews, mini-reviews, or systematic reviews), or meta-analyses considering topics such as:
- Molecular mechanisms of food components within a food matrix.
- Bioaccessibility, bioavailability, and bioactivity of food components and their relationship with nutrition.
- Impact of food components in a food matrix in models of disease.
- The effect of food technologies on the transformation of food components and their impact on nutrition.
Dr. Ivan Luzardo-Ocampo
Dr. Diego A. Luna-Vital
Dr. Aurea Ramírez-Jiménez
Guest Editors
Manuscript Submission Information
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Keywords
- bioavailability
- bioactivity
- bioaccessibility
- bioactive compounds
- dietary components
- food science
- food technology
- food matrix
- nutrition
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