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

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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
Invited Topics

  1. Encapsulation Technologies for Sensitive Bioactive Ingredients
  2. Nanoencapsulation Trends and Safety Considerations
  3. Emulsions and Delivery Systems for Lipophilic Nutraceuticals
  4. Probiotic Strain Selection and Functional Characterization
  5. Improving Probiotic Viability in Food Matrices
  6. Prebiotics, Synbiotics, and Gut Health Mechanisms
  7. Postbiotics and Metabolite-Based Functional Ingredients
  8. Fermented Foods as Functional Foods and Nutraceutical Carriers
  9. Traditional Ferments and Their Modern Functional Applications
  10. Gut Microbiome Modulation Through Functional Diet Design
  11. Functional Beverages and Consumer-Driven Innovation
  12. Fortification and Premix Design for Public Health Nutrition
  13. Vitamin Stability Challenges in Fortified Foods
  14. Mineral Fortification and Enhancing Bioavailability
  15. Food Matrix Interactions That Alter Bioactive Efficacy
  16. Stability Testing and Shelf-Life Modeling for Functional Products
  17. Thermal Processing Effects on Vitamins, Polyphenols, and Peptides
  18. Nonthermal Processing to Preserve Bioactive Integrity
  19. High-Pressure Processing in Functional Food Manufacturing
  20. Cold Plasma Applications in Food Safety and Nutrient Retention
  21. Clean-Label Functional Formulation Strategies
  22. Natural Preservatives and Bioactive-Rich Ingredients
  23. Allergen Risk Assessment in Nutraceutical Product Development
  24. Novel Foods and Safety Assessment Frameworks
  25. Quality Control and Standardization for Nutraceutical Consistency
  26. Authenticity Testing and Adulteration Detection in Nutraceuticals
  27. Traceability Systems and Supply Chain Integrity
  28. Clinical Trial Design for Functional Food Evidence Generation
  29. Biomarkers of Efficacy for Nutraceutical Interventions
  30. Safety Monitoring and Adverse Event Reporting in Nutraceutical Use
  31. Immunonutrition and Functional Ingredients for Immune Support
  32. Anti-Inflammatory Dietary Bioactives and Mechanistic Evidence
  33. Functional Lipids and Cardiometabolic Outcomes
  34. Peptides and Protein Hydrolysates as Nutraceutical Ingredients
  35. Collagen, Gelatin, and Bioactive Peptide Applications
  36. Polyphenol–Microbiome Interactions and Personalized Responses
  37. Nutrigenomics and Nutrigenetics in Functional Nutrition
  38. Personalized Nutrition Models Using Biomarkers and Omics
  39. Metabolomics for Functional Food Impact Assessment
  40. Designing Functional Diets for Diabetes Prevention and Management
  41. Functional Foods for Hypertension and Vascular Health
  42. Nutraceutical Strategies for Dyslipidemia Management
  43. Functional Foods for Bone Health and Healthy Aging
  44. Functional Ingredients for Cognitive Health and Stress Resilience
  45. Nutraceuticals and Sports Performance Nutrition
  46. Bioactives for Weight Management and Appetite Control
  47. Functional Foods for Gut–Brain Axis Support
  48. Safety Limits and Dosing Principles for Nutraceutical Ingredients
  49. Interaction Risks Between Nutraceuticals and Medicines
  50. Risk Communication and Consumer Understanding of Nutraceuticals
  51. Consumer Behavior and Acceptance of Functional Foods
  52. Sensory Optimization in Functional Food Product Design
  53. Market Trends and Innovation Pipelines in Nutraceuticals
  54. Sustainable Sourcing of Functional Ingredients
  55. Byproduct Utilization for Bioactive Extraction
  56. Green Extraction Methods for Nutraceutical Compounds
  57. Encapsulation Using Biopolymers and Natural Carriers
  58. Packaging Technologies for Bioactive Stability
  59. Microencapsulation of Probiotics in Shelf-Stable Products
  60. Functional Bakery and Cereal Products Development
  61. Functional Dairy and Plant-Based Dairy Alternatives
  62. Functional Snacks and Convenience Foods for Modern Diets
  63. Functional Foods for Maternal and Child Nutrition
  64. Fortified Foods for Micronutrient Deficiency Reduction
  65. Ethics and Claims Governance in Nutraceutical Marketing
  66. International Standards and Harmonization Challenges
  67. Economic Evaluation of Functional Food Interventions
  68. Designing Evidence Pathways From Lab to Market
  69. Translational Research Models for Functional Food Innovation
  70. Data Quality and Reproducibility in Nutraceutical Research
  71. Human Variability in Responses to Bioactive Compounds
  72. Dietary Patterns and Synergistic Effects of Bioactives
  73. Product Development Workflows for Functional Foods
  74. Stability, Storage, and Logistics for Nutraceutical Products
  75. Community-Based Trials for Functional Food Programs
  76. Digital Tools for Dietary Tracking in Nutraceutical Studies
  77. Future Trends in Functional Foods and Precision Nutrition
  78. Responsible Innovation and Safety-First Product Development
  79. Research Gaps in Functional Foods and Nutraceutical Science
  80. Roadmap for Next-Generation Functional Nutrition Systems
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


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Deadline

31 Jan 2026