Functional Food Science

Aims & Scope✦ Inferred from recent articles

This journal focuses on the scientific investigation of functional foods, encompassing their development, bioactive compounds, and health benefits. Research includes optimizing extraction of beneficial compounds from plants like Juglans regia and broccoli seeds, evaluating the nutritional and sensory properties of fortified dairy products and beverages, and assessing the potential of various plant-derived ingredients and agricultural by-products for functional food applications. Studies also explore the impact of cultivation conditions, agricultural practices, and processing methods on the quality and bioactive composition of food sources, as well as the use of biotechnological approaches and fermentation in enhancing food functionality. Furthermore, the journal examines the role of functional ingredients in modulating health biomarkers and addresses challenges related to food systems and consumer acceptance.

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Source: OpenAlex · Note: citations accumulate over time so older years appear higher

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Subject Classification