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Decrease in Foodborne Outbreaks in Denmark
Almost every other registered salmonella infection in Denmark in 2014 was brought back by Danes travelling overseas.
How Safe Is Your Ground Beef?
If you don’t know how the ground beef you eat was raised, you may be putting yourself at higher risk of illness from dangerous bacteria. You okay with that?
Sweeteners Detected in Human Breast Milk
New data show that multiple types of NNS can be passed to nursing infants.
Food Science Team Finds Key to Tasty, Salt-Reduced Bread
Three food science researchers at the University of Alberta have discovered how to reduce salt in bread by half without compromising its taste or texture.
Yorkshire Scientists Could Hold Key to Preventing Future Horsemeat Scandals
Incidents like the horse meat scandal, which caused extensive damage to the UK’s farming and retail industry, could be consigned to the past thanks to revolutionary technology developed in the UK.
Detecting Hidden Ingredients
Researchers from China have used mass spectrometry to reveal the use of undeclared substances in dietary supplements.
Study Questions Presence in Blood of Heart-Healthy Molecules from Fish Oil Supplements
A new study from the Perelman School of Medicine at the University of Pennsylvania questions the relevance of fish oil-derived SPMs and their purported anti-inflammatory effects in humans.
How To Keep Your Rice Arsenic-Free
Researchers at Queen’s University Belfast have made a breakthrough in discovering how to lower worrying levels of arsenic in rice that is eaten all over the world.
Pesticide Found in 70 Percent of Massachusetts’ Honey Samples
New Harvard University study says that the pesticide commonly found in honey samples is implicated in Colony Collapse Disorder.
Printed "Smart Cap" Detects Spoiled Food
It might not be long before consumers can just hit “print” to create an electronic circuit or wireless sensor in the comfort of their homes.
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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.

Scope
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

Further Information


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