投稿信息
投稿信息
審稿周期
投稿命中率
審稿費用
0.0元/篇
（網友貢獻，非官方數據）
版面費用
1825.0元/篇
（網友貢獻，非官方數據）
中國人發表比例
2023年中國人文章占該期刊總數量54.85% (2022年為56.02%)
自引率
12.0 %
年文章數
4303
作者需知
暫無數據
NCBI查詢
偏重的研究方向
期刊簡介
稿件收錄要求
稿件收錄要求
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.
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.
