Advanced Research in Food Digestion
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: closed (30 September 2020) | Viewed by 47669
Special Issue Editors
Interests: innovation and improvement of food processes and products; food matrix and their relations with the bioavailability of functional ingredients; nutrients digestibility under altered gastrointestinal conditions
Interests: innovation and improvement of food processes and products; food matrix and their relations with the bioavailability of functional ingredients; nutrients digestibility under altered gastrointestinal conditions
Special Issue Information
Dear Colleagues,
Digestion is the key process for delivering nutrients and bioactive compounds to the body and it depends on many different factors, some of them related to food properties and diet, and some others related to the host. It is well known that dietary factors such as the chemical form of the nutrient, food-matrix structure, industrial processing and home preparation have a significant impact on digestion. On the other hand, the same food product can be digested differently depending on gastrointestinal (i.e. reduction of gastrointestinal secretions, alterations in the permeability of the intestinal membrane, etc.) or systemic factors (i.e. age, sex, ethnicity, genotype, physiological state, chronic or infectious diseases, etc.) of the host. Finally, interactions between nutrients and food interactions with physiological compounds can occur, affecting the digestibility and bioavailability of food nutrients and bioactive compounds.
The aim of this Special Issue is to advance the understanding of the effect of all these factors on food digestion as a way to increase our knowledge on the influence of food on human health.
Prof. Dr. Ana María Andres
Prof. Dr. Ana Heredia
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
- Digestion models
- Bioavailability
- Nutrients interactions
- Dietary factors
- Host factors