Journal of Functional Foods 
Journal Title
- Journal of Functional Foods
ISSN
- E 2214-9414 | P 1756-4646 | 1756-4646 | 2214-9414
Publisher
- Elsevier BV
- Elsevier
Listed on(Coverage)
| JCR | 2010-2019 |
|---|---|
| SJR | 2010-2019 |
| CiteScore | 2011-2019 |
| SCIE | 2010-2021 |
| CC | 2016-2021 |
| SCOPUS | 2017-2020 |
| DOAJ | 2021 |
OA Info.
| OA |
based on the information
|
|---|---|
| Keywords | probiotics, dietary supplements, nutrition, functional foods |
| Review Process | Blind peer review |
| Journal info. pages | |
| Licences | CC BY, CC BY-NC-ND |
| Copyrights | No |
| DOAJ Coverage |
|
| Subject(s) | Technology: Home economics: Nutrition. Foods and food supply |
Active
- Active
based on the information
- SCOPUS:2020-10
Country
- NETHERLANDS
Aime & Scopes
- The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects. Papers will cover topics such as new food bioactives; efficacy and safety of bioactive compounds, and other healthy food constituents using genomic, chemical and biochemical technologies. Characterisation of healthy foods and functional constituents with reference to product development; preparation of natural and synthetic ingredients for use in foods, effects of processing (including packaging and storage) on functionality and improvement of product quality; verification, quality control and traceability of natural and synthetic functional food ingredients and products will be considered. The regulatory aspects of functional foods and related issues e.g. labelling, substantiation of health claims are also of interest together with those dealing with the value creation on the food chains based on the nutritional/healthy aspects. The following papers are not within the scope of the Journal: /// Papers only dealing with food analysis and characterization of food structure and composition /// Papers focusing on the absorption kinetic of single bioactives /// Papers dealing with pure compounds having no connection with food
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