Nutritionally Relevant Constituents and Biological Activity of Novel Foods
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".
Deadline for manuscript submissions: 31 December 2024 | Viewed by 215
Special Issue Editors
Interests: bioactive compounds; phenolic compounds; antioxidants; cereals; pseudocereals; functional foods; novel foods; HPLC; analytical methods
Special Issues, Collections and Topics in MDPI journals
Interests: food quality; pseudocereals; legumes; cereals; bioactive compounds; gluten-free products; food by-products; fermented foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Due to innovation and globalization, an increasing number of foodstuffs have entered the European Union (EU) market and contributed to meeting the growing demands of consumers for dietary alternatives which are good for the planet and good for our health. Foodstuffs produced with new technologies or derived from new sources, newly synthesized/isolated compounds, and traditional foods from non-EU countries that were not consumed to a significant degree within the EU before 15 May 1997 are among the main categories of novel foods (NF).
The aim of this Special Issue is to bring together original research papers or reviews on novel foods, with special attention given to nutritional information, bioactive compounds and antinutritional factors, proposed uses and use levels, allergenicity, anticipated intake and ADME. Since several novel foods have been investigated for their potential health benefits, in terms of antioxidant activity, cardiovascular disease prevention, modulation of immune response and prevention of age-related cognitive decline, studies on these aspects are also welcome.
Dr. Valentina Melini
Dr. Francesca Melini
Dr. Francesca Luziatelli
Guest Editors
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Keywords
- novel foods
- grains
- insects
- microalgae
- mushrooms
- fermented foods
- UV-treated foods
- alternative proteins
- novel carbohydrates
- sugar substitutes
- fibers
- human identical milk oligosaccharides
- quality and compositional data
- nutritionally relevant constituents
- biological activity
- bioavailability
- stability
- consumers acceptance
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