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The MaxSignal Colistin ELISA Test Kit from Bioo Scientific
Kit can help prevent the antibiotic apocalypse by keeping last resort drugs out of the food supply.
Kitchen Utensils Can Spread Bacteria Between Foods
In a recent study researchers found that produce that contained bacteria would contaminate other produce items through the continued use of knives or graters—the bacteria would latch on to the utensils commonly found in consumers' homes and spread to the next item.
GMO Food Animals Should be Judged by Product, Not Process
In a world with a burgeoning demand for meat, milk and eggs, regulatory policies around the use of biotechnologies in agriculture need to be based on the safety and attributes of those foods rather than on the methods used to produce them, says a UC Davis animal scientist.
Acetaldehyde and Formaldehyde Content in Foods
Korean researchers have determined the content of the toxic and carcinogenic aldehydes, acetaldehyde and formaldehyde, in a variety of food groups.
Increasing Vitamin D Supplementation
New study from ETH Zurich finds that elderly women should consume more vitamin D than previously recommended during the winter months.
IARC Monographs Evaluate Consumption of Red Meat and Processed Meat
Processed meat eaten daily increases the risk of colorectal cancer by 18%.
Nanoparticles in Foods Raise Safety Questions
Nanoparticles can make foods like jawbreaker candies brighter and creamier and keep them fresh longer. But researchers are still in the dark about what the tiny additives do once inside our bodies.
Arsenic Found in Many U.S. Red Wines
A new University of Washington study that tested 65 wines from America’s top four wine-producing states — California, Washington, New York and Oregon — found all but one have arsenic levels that exceed what’s allowed in drinking water.
Viruses Join Fight Against Harmful Bacteria
Engineered viruses could combat human disease and improve food safety.
Plastic for Dinner
Roughly a quarter of the fish sampled from fish markets in California and Indonesia contained man-made debris according to a study from the University of California, Davis, and Hasanuddin University in Indonesia.
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Food & Function
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Food & Function is a new monthly peer-reviewed journal which provides a unique venue to publish work at the interface of the chemistry, physics and biology of food.

The journal focuses on the interaction of food components with the human body, including:

The physical properties and structure of food
The chemistry of food components
The biochemical and physiological actions
Nutrition and health aspects of food  

Topics covered in the journal include, but are not limited to:

The chemistry and physics of food digestion processes
The relationship between the physical properties/structure of food and nutrition and health e.g. nutrient release and uptake
Molecular properties and physiological effects of food components (novel ingredients, food substitutes, phytochemicals, bioactives, allergens, flavours and fragrances)
Efficacy and mechanisms of bioactives in the body - including biomarkers
Effects of food contaminants - including toxicology and metabolism
Nutrient physiology/metabolism and interactions
The role of nutrition and diet in disease

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