IPC2017

International Scientific Conference Probiotics and Prebiotics

IPC2017 is being held from 20th – 22nd June, in Budapest, Hungary.

There are 10 reasons why you have to attend IPC2017. The main topics of IPC2017:

Prebiotics – How does it work and how to develop a novel prebiotics.
Human milk oligosaccharides as a prebiotics and immune modulator.
How to get an approval for probiotics with health claims. Approaches to get approval from EFSA and other countries.
How to identify functional probiotics. Development of novel screening system and evaluation procedure to identify functional probiotics.
How probiotics work? Elucidation of underlying mechanism of actions.
What are the effector molecules mediate health benefits of probiotics. How to identify and how to evaluate the functionality.
How to characterize probiotic strains. Genetics, functional genomics of probiotic strains.
How to formulate the probiotics to keep maximum effectiveness.
Clinical trial of probiotics. What are the current statues of health benefit of probiotics in diverse disorders.
Future probiotics. Novel function of probiotics.

IPC2017 offers the chance to meet a mixture of both leading scientists in the field and emerging young scientists. The conference’s many plenary, keynote and highlight speakers will be organised into thematically ordered sessions.

Click here for full programme

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International Symposium on Bioactive Peptides (ISBP 2017)

Bioactive Peptides and Human Health

Brief Background

Functional bioactive peptides are an important constitute of functional foods. In addition to providing sources of amino acids for growth and maintenance, bioactive peptides have vast potential for improving human health and preventing chronic diseases through their impact on the gastrointestinal, cardiovascular, immune, and nervous systems. Our understanding with regard to preparing bioactive peptides from their parental proteins, absorption and bioavailability, metabolism, their mechanisms of action in the prevention of chronic diseases and promotion of human has made substantial progresses over the last three decades.

 

Purposes of the symposium:

-To discuss the newest developments and perspectives on bioactive peptide research

-To learn about the trends and opportunities in developing bioactive peptides products

-To network and develop collaborations and partnerships among the researchers, the academic and the industry    participants

-To promote technology transfer for commercialization of bioactive peptides

 

Topics

1) Bioactive Peptides and Human Health: Opportunities and Challenges

2) Bioactive Peptides Preparation, Absorption and Metabolism

3) Mechanisms of Actions of Bioactive Peptides

4) New Bioactive Peptides Product Development and Regulation

 

Important Dates

-Call for Abstract Closes: May 1,2017

-Notification of Acceptance Deadline: May 5,2017

-Early bird Registration Closes: May 10,2017

-Onsite registration: May 26,2017

-Conference: May 27,2017

 

Organiser 

Zhejiang University, Hangzhou, China

 

Co-Organisers

1) University of Alberta, Canada

2) Zhejiang University & University of Alberta Food for Health Joint Research Center

3) Alliance of antibody-based novel drug research and industrialization, Zhejiang University

 

Themed Collection

Food Function is proud to be publishing an online themed collection to feature papers from the conference and to highlight the latest bioactive peptide research. The deadline for submission is 30th July, 2017. Please visit the journal website for more details about scope, or contact us if you have any questions.

 

Chair

Dr. Jianping Wu

www.isbp2017.org

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4th Microbiome R&D and Business Collaboration Forum: Europe

The 4th Microbiome R&D and Business Collaboration Congress: Europe is due to be held between 3rd – 4th April, 2017, in Amsterdam, The Netherlands

Attracting over 300 attendees, the 11th meeting in the global series will build upon the success of last year’s highly acclaimed European meeting as well as our popular American and Asia forums to explore the interface between our evolving cultures, technologies and our microbiome through a series of interactive presentations and panel discussions with leading academics and industry experts as well as venture capital investors and leading solution, service and technology providers. The Global Engage series is rapidly gaining a fantastic reputation for fostering partnerships across academia, pharma and biotech. If looking to either learn more from the top scientists in the microbiome space; showcase exciting developments in your research; or seek partnerships and funding within the industry; it is an event not to be missed.

This is an ideal platform for progressing ground breaking microbiome research into commerical products. The 4th Microbiome R&D and Business Collaboration Congress: Europe offers countless opportunities to learn, network, invest and even find investors.

Poster submission deadline: 17th March, 2017

To find out more about the conference and to register your interest, please visit their website http://www.global-engage.com/event/microbiota/

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Probiotics Congress: Europe

The Probiotics Congress: Europe is due to be held between 3rd – 4th April, 2017, in Amsterdam, The Netherlands

Attracting experts working in all areas of probiotics research, product development and business, the 2017 Probiotics Congress: Europe will explore the development of the next generation of probiotics, prebiotics and functional foods, and their impact on human health. The congress will feature a series of interactive presentations with leading academics and industry experts, panel discussions and an exhibition area allowing solution providers to highlight their products and services.

With an agenda aimed at not only increasing knowledge, but networking with peers and industry leaders. The Probiotics Congress: Europe is a valuable a part of the ever growing probiotics field. Make sure you don’t miss your chance to participate.

Poster submission deadline: 17th March, 2017

To find out more about the conference and to register your interest, please visit their website http://www.global-engage.com/event/probiotics-europe/

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Outstanding Reviewers for Food & Function in 2016

Following the success of Peer Review Week in September 2016 (dedicated to reviewer recognition) during which we published a list of our top reviewers, we are delighted to announce that we will continue to recognise the contribution that our reviewers make to the journal by announcing our Outstanding Reviewers each year.

We would like to highlight the Outstanding Reviewers for Food & Function in 2016, as selected by the editorial team, for their significant contribution to the journal. The reviewers have been chosen based on the number, timeliness and quality of the reports completed over the last 12 months.

We would like to say a big thank you to those individuals listed here as well as to all of the reviewers that have supported the journal. Each Outstanding Reviewer will receive a certificate to give recognition for their significant contribution.

Professor Hitoshi Ashida, Kobe University

Dr Lillian Barros, Polytechnic Institute of Bragança

Professor Zhen-yu Chen, Chinese University of Hong Kong

Professor Steven Feng Chen, Peking University

Dr Monica Galleano, University of Buenos Aires-National Council of Scientific and Technological Research

Dr Jing Hao, China Agricultural University

Dr Andrew Neilson, Virginia Tech

Dr Gianluca Picariello, National Research Council of Italy

Dr Gabriela Salvador, Universidad Nacional del Sur

Professor Gow-Chin Yen, National Chung Hsing University

We would also like to thank the Food & Function board and the food research community for their continued support of the journal, as authors, reviewers and readers.


If you would like to become a reviewer for our journal, just email us with details of your research interests and an up-to-date CV or résumé.  You can find more details in our author and reviewer resource centre

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Salivary salt modifies cheese’s tang

Written by Rebecca Brodie for Chemistry World

If your Christmas was anything like mine, then you ate an awful lot of cheese. I love mature cheddar, and I’m partial to brie, but don’t offer me anything blue. I always thought my taste buds dictated my choices but recent research has shown that your physiology can affect how you perceive food.

To test for a link between physiology and taste, Elisabeth Guichard from the French National Institute for Agricultural Research, and colleagues combined cheddar, soft cheese, butter, protein powder, salt and water in different proportions to create four model cheeses with differing fat content and firmness. They then trained 14 taste testers to recognise the odour of two specific compounds – nonan-2-one, which gives blue cheese its notable smell, and ethyl propanoate, which gives cheese a fruity odour – and rate their perception of these two compounds in the cheese they tasted. At the same time the researchers recorded the testers’ chewing activity and saliva composition.

Read the full article in Chemistry World >>>


Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameter
E. Guichard, M. Repoux, E. M. Qannari, H. Laboure and G. Feron
Food Funct., 2017, Advance Article
DOI: 10.1039/C6FO01472K

Do you fancy submitting an article to Food & Function? Why not submit to us here today or alternatively email us with your suggestions!

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The 3rd Microbiome R&D and Business Collaboration Congress: Asia

The 3rd Microbiome R&D and Business Collaboration Congress: Asia is due to be held between 1st – 2nd March, 2017, in Hong Kong

Attracting experts working in all areas of microbiome research, product development and business, the congress will explore the interface between the microbiome and our evolving cultures and technologies. During the two-day conference, there will be networking breaks to promote interaction with your peers, expert led case study presentations, a dynamic exhibition room filled with technology providers showcasing their technologies and solutions, and panel discussions exploring key issues in the field. Together, we can further develop microbiome research across the Asia-Pacific region, and begin to look towards forging collaborations and commercialising the research.

With a packed list of over 80 speakers, including leaders in the microbiome field, offering valuable insight into cutting edge research. The 3rd Microbiome R&D and Business Collaboration Congress: Asia is promising to be an event not to be missed.

Poster submission deadline: 10th February, 2017

To find out more about the conference and to register your interest, please visit their website http://www.global-engage.com/event/microbiome-asia

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The 2nd Probiotics Congress: Asia

The 2nd Probiotics Congress: Asia is due to be held between 1st – 2nd March, 2017, in Hong Kong

Attracting experts working in all areas of probiotics research, product development and business, the 2nd Probiotics Congress: Asia will explore the development of the next generation of probiotics, prebiotics and functional foods, and their impact on human health. The congress will feature a series of interactive presentations with leading academics and industry experts, panel discussions and an exhibition area allowing solution providers to highlight their products and services.

Continuing the success of last year’s Probiotics Congress, which saw over 200 attendees. The 2nd Probiotics Congress will be offering a variety of talks, guest speakers and interactive presentations.

Poster submission deadline: 10th February, 2017

To find out more about the conference and to register your interest, please visit their website http://www.global-engage.com/event/probiotics-asia/

 

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Top 30 Most Accessed Food & Function Articles in 2016

We are delighted to share with you the top 30 most downloaded articles in Food & Function from January-December 2016.

Dietary polysaccharides and polyphenols can promote health by influencing gut microbiota populations
Michael A. Conlon and David L. Topping
Food Funct., 2016,7, 1730-1730
DOI: 10.1039/C6FO90009G

Probiotics in early life: a preventative and treatment approach
Ashkan Hashemi, Christopher R. Villa and Elena M. Comelli
Food Funct., 2016,7, 1752-1768
DOI: 10.1039/C5FO01148E

Diet, microbiota, and dysbiosis: a ‘recipe’ for colorectal cancer
Kishore Vipperla and Stephen J. O’Keefe
Food Funct., 2016,7, 1731-1740
DOI: 10.1039/C5FO01276G

The absorption, distribution, metabolism and excretion of procyanidins
Liang Zhang, Yijun Wang, Daxiang Li, Chi-Tang Ho, Junsong Li and Xiaochun Wan
Food Funct., 2016,7, 1273-1281
DOI: 10.1039/C5FO01244A

Dietary protein intake and human health
Guoyao Wu
Food Funct., 2016,7, 1251-1265
DOI: 10.1039/C5FO01530H

Cardiovascular benefits of probiotics: a review of experimental and clinical studies
Ram Mohan Thushara, Surendiran Gangadaran, Zahra Solati and Mohammed H. Moghadasian
Food Funct., 2016,7, 632-642
DOI: 10.1039/C5FO01190F

Relevant pH and lipase for in vitro models of gastric digestion
Laura Sams, Julie Paume, Jacqueline Giallo and Frédéric Carrière
Food Funct., 2016,7, 30-45
DOI: 10.1039/C5FO00930H

Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation
Cristina Delgado-Andrade
Food Funct., 2016,7, 46-57
DOI: 10.1039/C5FO00918A

Edible oil structuring: an overview and recent updates
Ashok R. Patel and Koen Dewettinck
Food Funct., 2016,7, 20-29
DOI: 10.1039/C5FO01006C

Food-grade Pickering emulsions stabilised with solid lipid particles
Aleksandra Pawlik, Daniel Kurukji, Ian Norton and Fotis Spyropoulos
Food Funct., 2016,7, 2712-2721
DOI: 10.1039/C6FO00238B

High pressure processing of meat: effects on ultrastructure and protein digestibility
Lovedeep Kaur, Thierry Astruc, Annie Vénien, Olivier Loison, Jian Cui, Marion Irastorza and Mike Boland
Food Funct., 2016,7, 2389-2397
DOI: 10.1039/C5FO01496D

In vitro bioaccessibility of proteins and lipids of pH-shift processed Nannochloropsis oculata microalga
L R. Cavonius, E. Albers and I. Undeland
Food Funct., 2016,7, 2016-2024
DOI: 10.1039/C5FO01144B

Impact of increasing fruit and vegetables and flavonoid intake on the human gut microbiota
Annett Klinder, Qing Shen, Susanne Heppel, Julie A. Lovegrove, Ian Rowland and Kieran M. Tuohy
Food Funct., 2016,7, 1788-1796
DOI: 10.1039/C5FO01096A

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models
Cecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson, Irene Comi, Nathalie Scheers, Gerd Vegarud and Ingrid Undeland
Food Funct., 2016,7, 1401-1412
DOI: 10.1039/C5FO01332A

Intactness of cell wall structure controls the in vitro digestion of starch in legumes
Sushil Dhital, Rewati R. Bhattarai, John Gorham and Michael J. Gidley
Food Funct., 2016,7, 1367-1379
DOI: 10.1039/C5FO01104C

Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion
Karin Larsson, Hanna Harrysson, Robert Havenaar, Marie Alminger and Ingrid Undeland
Food Funct., 2016,7, 1176-1187
DOI: 10.1039/C5FO01401H

Extrusion of barley and oat influence the fecal microbiota and SCFA profile of growing pigs
Birgitte Moen, Ingunn Berget, Ida Rud, Anastasia S. Hole, Nils Petter Kjos and Stefan Sahlstrøm
Food Funct., 2016,7, 1024-1032
DOI: 10.1039/C5FO01452B

Pro198Leu polymorphism affects the selenium status and GPx activity in response to Brazil nut intake
Bárbara R. Cardoso, Alexandre L. Busse, Dominic J. Hare, Cristiane Cominetti, Maria A. Horst, Gawain McColl, Regina M. Magaldi, Wilson Jacob-Filho and Silvia M. F. Cozzolino
Food Funct., 2016,7, 825-833
DOI: 10.1039/C5FO01270H

Characterization of polysaccharide fractions in mulberry fruit and assessment of their antioxidant and hypoglycemic activities in vitro
Chun Chen, Li-Jun You, Arshad Mehmood Abbasi, Xiong Fu, Rui Hai Liu and Chao Li
Food Funct., 2016,7, 530-539
DOI: 10.1039/C5FO01114K

Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets
Ruojie Zhang, Zipei Zhang, Liqiang Zou, Hang Xiao, Guodong Zhang, Eric Andrew Decker and David Julian McClements
Food Funct., 2016,7, 93-103
DOI: 10.1039/C5FO01172H

Acutely administered grape-seed proanthocyanidin extract acts as a satiating agent
Joan Serrano, Àngela Casanova-Martí, Katherine Gil-Cardoso, M. Teresa Blay, Ximena Terra, Montserrat Pinent and Anna Ardévol
Food Funct., 2016,7, 483-490
DOI: 10.1039/C5FO00892A

Glycemic index and microstructure analysis of a newly developed fiber enriched cookie
Jan Philipp Schuchardt, Jasmin Wonik, Ute Bindrich, Michaela Heinemann, Heike Kohrs, Inga Schneider, Katharina Möller and Andreas Hahn
Food Funct., 2016,7, 464-474
DOI: 10.1039/C5FO01137J

The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds
Myriam M. L. Grundy, Frédéric Carrière, Alan R. Mackie, David A. Gray, Peter J. Butterworth and Peter R. Ellis
Food Funct., 2016,7, 69-78
DOI: 10.1039/C5FO00758E

The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands
Fahui Liu, Małgorzata Teodorowicz, Martinus A. J. S. van Boekel, Harry J. Wichers and Kasper A. Hettinga
Food Funct., 2016,7, 239-249
DOI: 10.1039/C5FO00718F

Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream
Deep Diyuti Kumar, Bimlesh Mann, Ramesh Pothuraju, Rajan Sharma, Rajesh Bajaj and Minaxi
Food Funct., 2016,7, 417-424
DOI: 10.1039/C5FO00924C

In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products
Xin Ren, Jing Chen, Mohammad Mainuddin Molla, Chao Wang, Xianmin Diao and Qun Shen
Food Funct., 2016,7, 372-379
DOI: 10.1039/C5FO01074H

Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages
María Janeth Rodríguez-Roque, Begoña de Ancos, Rogelio Sánchez-Vega, Concepción Sánchez-Moreno, M. Pilar Cano, Pedro Elez-Martínez and Olga Martín-Belloso
Food Funct., 2016,7, 380-389
DOI: 10.1039/C5FO01060H

Long-chain polyunsaturated fatty acids amend palmitate-induced inflammation and insulin resistance in mouse C2C12 myotubes
Shiuan-Chih Chen, Pei-Yin Chen, Yu-Ling Wu, Ching-Wen Chen, Haw-Wen Chen, Chong-Kuei Lii, Hai-Lun Sun and Kai-Li Liu
Food Funct., 2016,7, 270-278
DOI: 10.1039/C5FO00704F

Curcumin prevents cisplatin-induced decrease in the tight and adherens junctions: relation to oxidative stress
Joyce Trujillo, Eduardo Molina-Jijón, Omar Noel Medina-Campos, Rafael Rodríguez-Muñoz, José Luis Reyes, María L. Loredo, Diana Barrera-Oviedo, Enrique Pinzón, Daniela Saraí Rodríguez-Rangel and José Pedraza-Chaverri
Food Funct., 2016,7, 279-293
DOI: 10.1039/C5FO00624D

Mulberry anthocyanin extract regulates glucose metabolism by promotion of glycogen synthesis and reduction of gluconeogenesis in human HepG2 cells
Fujie Yan, Ji Zhang, Lingxia Zhang and Xiaodong Zheng
Food Funct., 2016,7, 425-433
DOI: 10.1039/C5FO00841G

We hope you enjoy reading the top 30 most accessed articles of 2016 and wish you all the best for 2017.
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Professor Laura Bravo Clemente: new Food & Function Associate Editor

We are delighted to announce the appointment of Professor Laura Bravo Clemente as Associate Editor to the Food & Function Editorial Board.


Laura Bravo-Clemente is full Research Professor at the Institute of Food Science, Technology and Nutrition (ICTAN) of the Spanish National Research Council (CSIC). She obtained her B.S. degree in Biology from the University Complutense of Madrid in 1988 and her Ph.D. in chemistry from the Autonoma University of Madrid in 1993. She was a Marie Curie post-doctoral fellow at the MRC-Dunn Clinical Nutrition Centre in Cambridge, a Research Scientist at the Instituto del Frio (CSIC), and since its foundation in 2010 she is Director of ICTAN.

Her research activity in the field of nutrition focusses on the study of the health implications of bioactive food components, mainly polyphenols, with an extended interest on methylxanthines and prebiotics, addressing the metabolism and bioavailability of phytochemicals, their molecular mechanisms of action and the actual impact on human health performing clinical trials both in healthy and in different risk population groups, with an special interest on diabetes, obesity and cardiovascular disease.


We welcome Professor Bravo Clemente and her expertise to the Food & Function Editorial Board as Associate Editor alongside Tim Foster, Cesar Fraga, Isabel C F R Ferreira, Mario Ferruzzi, Duo Li and Hang Xiao. This appointment strengthens the Editorial Board, with all papers handled by an expert in the field. Submit your article to Professor Bravo Clemente today!

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.

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