Catálogo de publicaciones - revistas
Título de Acceso Abierto
Journal of Functional Foods
Resumen/Descripción – provisto por la editorial en inglés
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; and the regulatory aspects of functional foods and related issues eg labelling, substantiation of health claims.
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Palabras clave – provistas por la editorial
probiotics; dietary supplements; nutrition; functional foods
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 2009 / hasta dic. 2019 | ScienceDirect | ||
| No requiere | desde ene. 2020 / hasta sep. 2024 | ScienceDirect |
|
Información
Tipo de recurso:
revistas
ISSN impreso
1756-4646
ISSN electrónico
2214-9414
Editor responsable
Elsevier
Idiomas de la publicación
- inglés
País de edición
Reino Unido
Fecha de publicación
2009-
Información sobre licencias CC
https://creativecommons.org/licenses/by/4.0/
Cobertura temática
Tabla de contenidos
Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships
Hyeong Sang Kim; Seung Yun Lee
; Sun Jin Hur
Palabras clave: Food Science; Nutrition and Dietetics; Medicine (miscellaneous).
Pp. 424-429
Survival, metabolic status and cellular morphology of probiotics in dairy products and dietary supplement after simulated digestion
Vivian Cristina da Cruz Rodrigues; Luiz Guilherme Salvino da Silva; Fernando Moreira Simabuco; Koen Venema; Adriane Elisabete Costa Antunes
Palabras clave: Food Science; Nutrition and Dietetics; Medicine (miscellaneous).
Pp. 126-134
Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties
Abraham Majak Gut; Todor Vasiljevic; Thomas Yeager; Osaana N. Donkor
Palabras clave: Food Science; Nutrition and Dietetics; Medicine (miscellaneous).
Pp. 56-66
Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions
Samara C. da Silva; Isabel P. Fernandes; Lillian Barros; Ângela Fernandes; Maria José Alves; Ricardo C. Calhelha; Carla Pereira; João C.M. Barreira; Yaidelin Manrique; E. Colla; Isabel C.F.R. Ferreira; M. Filomena Barreiro
Palabras clave: Food Science; Nutrition and Dietetics; Medicine (miscellaneous).
Pp. 103427
Kombucha fermentation enhances the health-promoting properties of soymilk beverage
Xiudong Xia; Yiqiang Dai; Han Wu; Xiaoli Liu; Ying Wang; Liqing Yin; Zhe Wang; Xiaonan Li; Jianzhong Zhou
Palabras clave: Food Science; Nutrition and Dietetics; Medicine (miscellaneous).
Pp. 103549