Fortification of Food with Micronutrients: Production, Determination, Bioaccessibility and Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 30 November 2024 | Viewed by 305
Special Issue Editors
Interests: vitamins; fermentation; in situ fortification; microbiota; agricultural by-product
Special Issues, Collections and Topics in MDPI journals
Interests: germination; micronutrients; phytochemicals; separation; storage
Special Issue Information
Dear Colleagues,
Micronutrients, including vitamins and minerals, have critical impacts on human health and their deficiencies are still prevalent globally, particularly in developing countries, affecting both children and adults. The fortification of food with micronutrients is an effective way of combating malnutrition and its associated health issues. To develop more efficient and environmentally friendly ways of fortification, research on novel methods of nutrient production and delivery is required. Meanwhile, the development of efficient and precise determination methods for those nutrients in food matrices is also crucial, considering they are typically required in low quantities and present at minimal levels in food. Last but not least, the bioaccessibility and health benefits of the added micronutrients also require extensive research.
Therefore, we propose a Special Issue to focus on the “Fortification of food with micronutrients: production, determination, bioaccessibility and health benefits”. This Special Issue will include, but is not limited to, the following specific topics:
- Novel ways of micronutrient production and their use in food fortification (e.g., in situ fortification and synthetic biology);
- Novel methods of micronutrient delivery (e.g., nanotechnology);
- Methods for the determination of micronutrients;
- Influence of added micronutrients on food sensory characteristics and texture;
- In vivo and in vitro techniques to assess the bioaccessibility and health benefits of the added micronutrients;
- Stability of micronutrients in food.
Dr. Chong Xie
Prof. Dr. Yongbin Han
Dr. Yan Xu
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- vitamins
- minerals
- biofortification
- bioaccessibility
- health benefits
- determination
