Advances in the Design, Analysis and Evaluation of Functional Foods

Dear Colleagues,

This Special Issue, titled "Advances in the Design, Analysis and Evaluation of Functional Foods", presents cutting-edge research on enhancing the development, analysis, and assessment of functional foods—products offering additional health benefits beyond basic nutrition. It delves into innovative approaches in ingredient selection, formulation techniques, and analytical methodologies to optimise functional food design and quality. It explores the identification and characterisation of bioactive compounds, evaluates their bioavailability, assesses their potential health effects and the possibility of their incorporation into functional food products, and addresses consumer preferences as well as market trends.

The topics of interest for this Special Issue, in particular, include (but are not restricted to) the following:

• Identification of bioactive compounds;
• New functional foods design;
• Influence of processing parameters on functional foods；
• Health effects;
• Analysis and evaluation of functional foods;
• Consumer acceptance;
• Other aspects of functional foods.

Dr. Jovana Petrović
Dr. Ivana Nikolić
Prof. Dr. Šoronja‐Simović Dragana
Guest Editors

Manuscript Submission Information

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