Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health by describing (the): -Physical properties and structure of food -Chemistry of food components -Biochemical and physiological actions of food components -Nutritional aspects of food -Toxicological responses to food components -Clinical and population studies using food or food components Examples of topics that are of (special) interest to be published in Food & Function are: -Chemistry and physics of food digestion processes -Relationship between the physical properties/structure of food and nutrition and health - for example, 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 -Role of nutrition and diet in disease
In this work, zein nanofiber membranes loaded with ε-polylysine–polyphenol–polyaspartic acid were prepared using electrospinning for the controlled delivery of polyphenols.
Tianyu Zhang, Lei Chen, Xiaofei Guo, Shan Li, Xin He, Shengjie Pei, Duo Li
Peony seed oil and fish oil increased the docosahexaenoic acid content, which activated the TET activity, led to up-regulation of the 5hmc level, resulted in inhibition of neuronal apoptosis, and then improved the cognitive function in d-gal-induced mice.
M. Minekus, Marie Alminger, Paula Alvito, Simon Ballance, Torsten Bohn, Claire Bourlieu‐Lacanal, Frédéric Carrière, Rachel Boutrou, Milena Corredig, Didier Dupont, Claire Dufour, Lotti Egger, Matt Golding, Sibel Karakaya, Bente Kirkhus, Steven Le Feunteun, Uri Lesmes, Adam Macierzanka, Alan R. Mackie, Sébastien Marze, David Julian McClements, Olivia Ménard, Isidra Recio, Cláudia N. Santos, R. Paul Singh, Gerd E. Vegarud, Martin S. J. Wickham, Werner Weitschies, André Brodkorb
The paper presents an international consensus for a standardised staticin vitrodigestion method for food.
Rewati Raman Bhattarai, Sushil Dhital, Peng Wu, Xiaohong Chen, Michael J. Gidley
Retention of intact plant cells to the end of the small intestine leads to transport of entrapped macronutrients such as starch and protein for colonic microbial fermentation, and is a promising mechanism to increase the content of resistant starch in diets.
Sushil Dhital, Rewati Raman Bhattarai, J. Gorham, Michael J. Gidley
Increasing the level of starch that is not digested by the end of the small intestine and therefore enters the colon (‘resistant starch’) is a major opportunity for improving the nutritional profile of foods.
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