中文簡介

《功能性食品雜志》旨在綜合健康食品和生物活性食品成分的基礎(chǔ)和應(yīng)用研究結(jié)果。該雜志集中在食品技術(shù)、營養(yǎng)和健康之間的特定領(lǐng)域，歡迎論文具有良好的跨學(xué)科方法。該雜志將涵蓋植物生物活性、膳食纖維、益生菌、功能脂質(zhì)、生物活性肽、維生素、礦物質(zhì)和植物藥以及其他膳食補(bǔ)充劑領(lǐng)域。與功能性食品和飲料開發(fā)有關(guān)的營養(yǎng)和技術(shù)方面是雜志的核心興趣。研究食品消化、食品生物活性物質(zhì)的生物利用度以及食品及其成分調(diào)節(jié)與疾病預(yù)防相關(guān)的生理參數(shù)的機(jī)制的實(shí)驗(yàn)工作，以及研究病理學(xué)受試者的個(gè)性化營養(yǎng)和營養(yǎng)需求的實(shí)驗(yàn)工作，尤其令人感興趣。論文將涵蓋新的食品生物活性；生物活性化合物的功效和安全性，以及使用基因組學(xué)、化學(xué)和生物化學(xué)技術(shù)的其他健康食品成分。與產(chǎn)品開發(fā)有關(guān)的健康食品和功能成分的特征；食品中天然和合成成分的制備、加工(包括包裝和儲(chǔ)存)對(duì)功能和產(chǎn)品質(zhì)量的影響；將考慮天然和合成功能性食品成分和產(chǎn)品的驗(yàn)證、質(zhì)量控制和可追溯性。功能性食品的監(jiān)管方面和相關(guān)問題（如標(biāo)簽、健康聲明的證實(shí)）也與那些基于營養(yǎng)/健康方面處理食品鏈價(jià)值創(chuàng)造的問題一樣重要。以下論文不在期刊范圍內(nèi)：論文僅涉及食品分析和食品結(jié)構(gòu)和成分的表征關(guān)于單一生物活性物質(zhì)吸收動(dòng)力學(xué)的論文處理與食品無關(guān)的純化合物的論文

投稿網(wǎng)址：http://ees.elsevier.com/jff/

英文簡介

The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach.The journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.Papers will cover topics such as new food bioactives; efficacy and safety of bioactive compounds, and other healthy food constituents using genomic, chemical and biochemical technologies.Characterisation of healthy foods and functional constituents with reference to product development; preparation of natural and synthetic ingredients for use in foods, effects of processing (including packaging and storage) on functionality and improvement of product quality; verification, quality control and traceability of natural and synthetic functional food ingredients and products will be considered. The regulatory aspects of functional foods and related issues e.g. labelling, substantiation of health claims are also of interest together with those dealing with the value creation on the food chains based on the nutritional/healthy aspects.The following papers are not within the scope of the Journal:Papers only dealing with food analysis and characterization of food structure and compositionPapers focusing on the absorption kinetic of single bioactivesPapers dealing with pure compounds having no connection with food