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Applied Sciences in Functional Foods - 2nd Volume
Topic Information
Dear Colleagues,
The amount of food available around the world is anticipated to decrease in the coming years as a result of global warming, war crises, and environmental pollution, in addition to a growing population. For this reason, this Topic invites papers focusing on methods to increase the nutritional value and nutritional density of food. This can be achieved mainly by develo** recipes and production technology that increases the content of important nutrients and decreases the residues of harmful contaminants.
The Topic invites papers on by not limited to:
- Functional food for all and new technologies
- Nutritional density
- Health improvement
Prof. Dr. Anna Gramza-Michałowska
Prof. Dr. Wojciech Kolanowski
Topic Editors
Participating Journals
Journal Name | Impact Factor | CiteScore | Launched Year | First Decision (median) | APC |
---|---|---|---|---|---|
Applied Sciences
|
2.5 | 5.3 | 2011 | 17.8 Days | CHF 2400 |
Molecules
|
4.2 | 7.4 | 1996 | 15.1 Days | CHF 2700 |
Nutraceuticals
|
- | - | 2021 | 35.5 Days | CHF 1000 |
Nutrients
|
4.8 | 9.2 | 2009 | 17.5 Days | CHF 2900 |
Applied Biosciences
|
- | - | 2022 | 34.2 Days | CHF 1000 |
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