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Applied Sciences in Functional Foods
Functional foods can be considered to be those whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals) when consumed at efficacious levels as part of an everyday diet on a regular basis. Linking the consumption of functional foods or food ingredients with health claims should be based on sound scientific evidence, with the “gold standard” being replicated, randomized, placebo-controlled, intervention trials in human subjects.
However, most foods on the market today that are claimed to be functional foods are supported by enough solid data to merit such claims. Functional foods represent one of the most intensively investigated and widely promoted areas in the food and nutrition sciences field today. However, it must be emphasized that these foods and ingredients are not panaceas for poor health habits.
Prof. Dr. Wojciech Kolanowski
Prof. Dr. Anna Gramza-Michałowska
- health-promoting ingredients
- bioactive substances
- disease prevention
- functional food
- immune system
|Journal Name||Impact Factor||CiteScore||Launched Year||First Decision (median)||APC|
|2.838||3.7||2011||14.9 Days||2300 CHF|
|-||-||2021||25.2 Days||1000 CHF|
|5.561||4.1||2012||15.8 Days||2400 CHF|
|4.927||5.9||1996||13.4 Days||2300 CHF|
|6.706||7.9||2009||15.6 Days||2600 CHF|
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