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
Health claims on foodstuffs: A focus group study of consumer attitudes
Fiona Lalor; Ciara Madden; Kenneth McKenzie; Patrick G. Wall
Palabras clave: Food Science; Nutrition and Dietetics; Medicine (miscellaneous).
Pp. 56-59
Soybean-based functional food with vitamin B12-producing lactic acid bacteria
Verónica Molina; Marta Médici; Graciela Font de Valdez; María Pía Taranto
Pp. 831-836
The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE®)
A.M. O’Sullivan; Y.C. O’Callaghan; M.N. O’Grady; M. Hayes; J.P. Kerry; N.M. O’Brien
Palabras clave: Food Science; Nutrition and Dietetics; Medicine (miscellaneous).
Pp. 940-948
Prebiotics as functional foods: A review
Sadeq Hasan Al-Sheraji; Amin Ismail; Mohd Yazid Manap; Shuhaimi Mustafa; Rokiah Mohd Yusof; Fouad Abdulrahman Hassan
Palabras clave: Food Science; Nutrition and Dietetics; Medicine (miscellaneous).
Pp. 1542-1553
Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates
Divya Eratte; Stafford McKnight; Thomas R. Gengenbach; Kim Dowling
; Colin J. Barrow; Benu P. Adhikari
Pp. 882-892
In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics
Qi Han; Baohua Kong; Qian Chen; Fangda Sun; Huan Zhang
Palabras clave: Nutrition and Dietetics; Medicine (miscellaneous); Food Science.
Pp. 391-400
UHPLC-ESI-QTOF-MS screening of lignans and other phenolics in dry seeds for human consumption
Silvia Ghisoni; Giulia Chiodelli; Gabriele Rocchetti; David Kane; Luigi Lucini
Pp. 229-236
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Talha Demirci; Kübra Aktaş; Didem Sözeri; Hale İnci Öztürk; Nihat Akın
Palabras clave: Food Science; Nutrition and Dietetics; Medicine (miscellaneous).
Pp. 396-403
Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt
Nurul Farhana Fazilah; Arbakariya B. Ariff; Mohd Ezuan Khayat; Leonardo Rios-Solis; Murni Halim
Palabras clave: Food Science; Nutrition and Dietetics; Medicine (miscellaneous).
Pp. 387-399
Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health
Silvani Verruck; Adriana Dantas; Elane Schwinden Prudencio
Palabras clave: Food Science; Nutrition and Dietetics; Medicine (miscellaneous).
Pp. 243-257