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Publish a Book Chapter in "Contemporary Food and Nutrition Research in Functional Foods and Nutraceuticals (Volume - 1)"

Call for Book Chapters: Submissions Now Open


978-1-80433-873-5

Food Science Edited Book | Edited Book on Nutrition


This edited book on nutrition titled "Contemporary Food and Nutrition Research in Functional Foods and Nutraceuticals" mainly focuses on various topics such as functional food types, nutraceutical regulations, health claims and labels etc., and the rest are given below in the Scope of the book. This food science edited book will be published with ISBN numbers after following a proper double blind peer reviewed process. All the chapters of this nutrition edited book will be published in a proper style, so that reader can easily understand and learn.

Author can download this food science and nutrition edited book titled "Contemporary Food and Nutrition Research in Functional Foods and Nutraceuticals" authorship responsibility and copyright form: Click Here

Indexed In


Indexed in Crossref Indexed in Dimensions Indexed in Bowker
ISBN978-1-80433-873-5

Invited Topics

  1. Foundations of Functional Foods and Nutraceuticals
  2. Regulatory Pathways and Compliance for Nutraceutical Products
  3. Scientific Substantiation of Health Claims in Functional Foods
  4. Labeling Standards and Consumer Protection in Nutraceutical Markets
  5. Screening Methods for Food-Derived Bioactive Compounds
  6. Analytical Tools for Bioactive Profiling and Fingerprinting
  7. Antioxidant Activity Assays and Interpretation Challenges
  8. Polyphenols in Human Nutrition and Disease Risk Reduction
  9. Flavonoids and Their Role in Metabolic Health
  10. Carotenoids, Bioavailability, and Eye Health Outcomes
  11. Phytosterols in Functional Foods for Lipid Control
  12. Omega-3 Enrichment Strategies in Food Systems
  13. Dietary Fiber Types, Functionality, and Product Applications
  14. Resistant Starch and Glycemic Response Management
  15. Protein Fortification Approaches in Staple Foods
  16. Assessing Protein Quality Using Modern Digestibility Metrics
  17. Novel Plant Proteins for Functional Food Applications
  18. Processing Effects on Protein Structure and Functionality
  19. Bioaccessibility and Bioavailability Testing Models for Bioactives
  20. In Vitro Digestion Models for Nutraceutical Evaluation



For more topics: Click here
ISBN

ISBN: 978-1-80433-873-5

Book Scope

  • Functional Food Types
  • Nutraceutical Regulations
  • Health Claims and Labels
  • Bioactive Profiling
  • Antioxidant Assays
  • Polyphenols in Diet
  • Flavonoids and Health
  • Carotenoids and Vision
  • Phytosterols and Lipids
  • Omega-3 Enrichment
  • Dietary Fiber Functions
  • Resistant Starch Uses
  • Protein Fortification
  • Plant Protein Processing
  • Protein Quality Metrics
  • Bioavailability Testing
  • Bioaccessibility Methods
  • Encapsulation Methods
  • Nanoencapsulation Safety
  • Probiotics Selection
  • Probiotic Stability
  • Prebiotics Development
  • Synbiotics Formulation
  • Postbiotics Applications
  • Fermented Foods Design
  • Gut Microbiome Effects
  • Functional Beverages
  • Staple Food Fortification
  • Vitamin Stability
  • Mineral Bioavailability
  • Clean-Label Formulation
  • Allergen Risk Control
  • Novel Food Safety
  • Processing Losses
  • Thermal Processing Impact
  • Nonthermal Processing
  • High-Pressure Processing
  • Cold Plasma Use
  • Shelf-Life Testing
  • Sensory Acceptance
  • Food Matrix Effects
  • Ingredient Interactions
  • Quality Standardization
  • Adulteration Detection
  • Traceability Systems
  • Clinical Trial Design
  • Efficacy Biomarkers
  • Safety Monitoring
  • Personalized Nutrition
  • Nutrigenomics Use


Author Guidelines

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Submit Chapter

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OR

Send your chapter on rubiconpublications@gmail.com



Deadline

31 Jan 2026