The Journal of Functional Foods aims to bring together the results of fundamental and applied research into functional foods (ie those containing various factors to ensure or enhance health) and their development and commercialization in food products. The journal will cover (but will not be restricted to) the fields of plant bioactives; antioxidants and ageing; dietary fibre, prebiotics and functional starches; probiotics and probiotic functional foods; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements; functional beverages and food products; and molecular nutrition and other relevant aspects of disease prevention and treatment.
Papers will cover such issues as
New functional food bioactives;
Efficacy and safety of bioactive compounds and other functional food constituents using genomic technologies, bioassays and dynamic models;
Characterisation of functional foods and functional constituents with reference to product development;
Preparation of natural and synthetic ingredients for use in foods, supplements or premixes and improvement of ingredient quality;
Use of natural and synthetic ingredients in foods, supplements or premixes, effects of processing (including packaging, storage etc) on functionality and improvement of product quality;
Verification, quality control and traceability of natural and synthetic functional food ingredients and products;
Improvement of the quality of foods with inherent health benefits;
Development and commercialisation of specific functional food products, supplements or functional ingredients;
The regulatory aspects of functional foods and related issues eg labelling, substantiation of health claims.
Food Bioscience is officially initiated by Elsevier Ltd. and scheduled to launch its first issue on January 2013. The journal aims to provide a forum for recent development in the field of bio-related food research. Topics covered in the journal include but are not limited to:
Biochemical, biophysical and biological properties of foods, ingredients and components;
Biochemical mechanisms of functional foods and ingredients, including both novel and traditional fermented foods produced in Asian countries and in other developing countries;
Genetics, cellular and molecular biology germane to food production and processing;
Foodomics, encompassing comprehensive genomics, transcriptomics, proteomics, metabolomics and chemogenomics of food and its interactions with humans;
Biomaterials for food related fields such as food packaging, foodanalysis, and delivery of nutraceuticals and functional food additives.
Application of novel nanotechnology and nanomaterials as biosensors for food safety and quality control.
Health and Nutrition of Food
Food Science and Technology
Biochemistry of foods, feeds, ingredients and components
Materials and Processing
Sensory and Consumer Sciences
Agriculture and the Environment
Biomass and Bioenergy
Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
The Journal is organized into the following sections:
Agricultural and Environmental Chemistry
Analysis and Chemosensory Perception of Flavor
Bioactive Constituents and Functions
Biofuels and Biobased Products
Chemical Aspects of Biotechnology and Molecular Biology
Food and Beverage Chemistry/Biochemistry
Food Safety and Toxicology
Metabolomics Applied to Agriculture and Food
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
Concise Reviews and Hypotheses in Food Science
Food Engineering and Physical Properties
Food Microbiology and Safety
Sensory and Food Quality
Nanoscale Food Science, Engineering, and Technology
Health, Nutrition, and Food
Toxicology and Chemical Food Safety
The Journal of Nutritional Biochemistry (JNB) welcome the submission of original manuscripts on experimental and clinical nutrition The scope of the journal includes the broad area of in vitro and in vivo studies of mechanistic aspects of nutritional sciences. The criteria for acceptance of papers submitted for publication are originality, quality and clarity of the content. Each manuscript is internally reviewed and prioritized before a full external review takes place.
The Journal presents experimental nutrition research as it relates to:
Selected topics from oral and poster presentations will be considered for publication in the Journal of Functional Foods (the official journal of ISNFF) or in Food Bioscience, both published by Elsevier.