Nutritional and Functional Foods and Their Components in Taste Biology and Health
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Proteins and Amino Acids".
Deadline for manuscript submissions: 20 June 2026 | Viewed by 301
Special Issue Editor
Interests: taste disorders; taste receptors; chemosensory biology; host–microbe; oral biology; food chemistry; food choice; nutritional value; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Proper nutrition is essential for the maintenance of a healthy state. This is achieved through the food choices that an individual makes and their nutritional and functional properties. Most foods are functional as they can provide various physiologically active components in addition to their nutritional value that are involved in repair and maintenance of cell function. Food derived proteins and bioactive peptides are a major component in carrying out these functions and they are also involved in fighting disease conditions such as, inflammation, cancer, hypertension, etc. Some functional foods that are beneficial for managing these conditions may not be palatable and thus recent research has focused on identifying bioactive molecules that can alter taste and make these foods a part of the diet. The ability to manipulate taste sensation and perception is an area of intense research and is of great interest to the food industry. Thus, the current Special Issue is designed to address role of functional foods and their components in fundamental taste biology, health and disease. Original research and review articles addressing and advancing these concepts are acceptable for this Special Issue.
Prof. Dr. Rajinder Pal Bhullar
Guest Editor
Manuscript Submission Information
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Keywords
- functional foods
- bioactive proteins and peptides
- taste sensation
- taste desensitization
- taste perception
- taste modification
- disease prevention/intervention
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