Food Matters Live Event

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The Food Matters Live Event will take place this year from the 22nd – 24th November at the ExCeL, London.

‘Food Matters Live is the UK’s only cross-sector event bringing together the food and drink industry, retailers, foodservice providers, government and those working in nutrition, to enable collaboration and innovation to support a sustainable food landscape for the future.’

Food Matters Live will include:

  • 600 leading organisations forming a carefully curated exhibition
  • 400 speakers participating in the event and seminar programme
  • 100 free to attend event and seminar sessions
  • Six educational and inspiring attractions
  • A series of special events presenting visitors and exhibitors with unique networking and business opportunities
  • Thousands of visitors from a range of professions and disciplines, including food science and manufacturing, R&D, food marketing and brand management, retailing, nutrition and public health

Registration for the event opens in July and further details including how to register can be found here.

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New themed issue on the Maillard reaction now published

The new themed issue for Food & Function on the Maillard reaction in food and nutrition is now published.

This themed collection, guest edited by Professor Vincenzo Fogliano, features manuscripts on the Maillard reaction in food and nutrition from the 12th International Symposium on the Maillard Reaction, which took place in Tokyo, Japan in September 2015.

We hope you enjoy this issue!

Why not submit your high impact research to Food & Function today. Further information about the Journal can be found here.

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Themed Issue on foods, the large bowel microbiota and health outcomes now published

The new themed issue for Food & Function titled “Foods, the large bowel microbiota and health outcomes” is now published.

This special themed collection, guest edited by Dr David Topping and Dr Michael Conlon, features a selection of manuscripts on the theme of Foods, the large bowel miscrobiota and health outcomes . There is intense and growing interest in the role of the large bowel microbial populations and its metabolic products on outcomes which have a profound influence on human health and the risk of serious disease. Diet has a significant impact on the microbiota and its activities and this special issue seeks to capture the latest research on the interplay between foods (and food components) on the microbiota and the consequences for health status.

We hope you enjoy this collection!

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Open Access papers in Food & Function

We are very pleased to share with you below some of the latest Open Access papers published in Food & Function that may be of interest to you. These research papers and high-impact reviews are free to access for all – we hope you enjoy reading them.

Lillie R Cavonius, Eva Albers and Ingrid Undeland
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C5FO01144B, Paper

Ashok R. Patel and Koen Dewettinck
Food Funct., 2016, 7, 20-29
DOI: 10.1039/C5FO01006C, Review Article

Guoyao Wu
Food Funct., 2016, 7, 1251-1265
DOI: 10.1039/C5FO01530H, Review Article

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, Paper

Karin Larsson, Hanna Harrysson, Robert Havenaar, Marie Alminger and Ingrid Undeland
Food Funct., 2016, 7, 1176-1187
DOI: 10.1039/C5FO01401H, Paper

Silvia Vaghini, Antonio Cilla, Guadalupe Garcia-Llatas and María Jesús Lagarda
Food Funct., 2016, 7, 110-117
DOI: 10.1039/C5FO00458F, Paper

Johannes Wüst and Monika Pischetsrieder
Food Funct., 2016, Advance Article
DOI: 10.1039/C5FO01550B, Paper

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, Paper

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, Paper

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, Paper

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, Paper

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, Paper
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16th Food Colloids Conference

Graphical Abstract


The 16th Food Colloids Conference is due to take place at de Wageningsche Berg, Wageningen between 10th – 13 April 2016

The subject area of the conference is physical chemistry of complex food systems with special emphasis on macromolecules that structure food.

Main topics of discussion:

Biopolymer assembly
Engineered Interfaces
Revealing structure formation from micro to macro
Functionality of multi-component system
Physical aspects of oral processing

Registration is now open!!

For more information about the conference and to register your interest, please see their website

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

B. L. Dekkers, E. Kolodziejczyk, S. Acquistapace, J. Engmann and T. J. Wooster
Food Funct., 2016, 7, 58-68

DOI: 10.1039/C5FO01085C, Paper

Graphical Abstract


Kai-Li Liu, Pei-Yin Chen, Chi-Mei Wang, Wei-Yu Chen, Chia-Wen Chen, Eddy Owaga and Jung-Su Chang
Food Funct., 2016, 7, 194-201

DOI: 10.1039/C5FO01252J, Paper

Graphical Abstract


A. Rosa, A. Atzeri, D. Putzu and P. Scano
Food Funct., 2016, 7, 202-211
DOI: 10.1039/C5FO01202C, Paper

Graphical Abstract

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Introducing New Food & Function Editorial Board Member Professor H. Douglas Goff

We are delighted to announce the appointment of Professor H. Douglas Goff to the Food & Function Editorial Board.


Professor Goff of the Department of Food Science at the University of Guelph, Canada is best known for his research into the ingredients, structure, manufacturing and quality of ice-cream. More recently, he has focussed on polysaccharides as dietary fibre due to his longstanding interests in polysaccharide structure and funtionality combined with his knowledge of nutritional sciences. Further research is ongoing related to soluble fibre fortification in dairy products and into the effect of added fibre on health.


We welcome Professor Goff and his expertise to the Food & Function Editorial Board. Why not submit your paper to the journal 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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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Laura Sams, Julie Paume, Jacqueline Giallo and Frédéric Carrière
Food Funct., 2016, 7, 30-45
Timothy W. Yeung, Izlia J. Arroyo-Maya, David J. McClements and David A. Sela
Food Funct., 2016, Advance Article

DOI: 10.1039/C5FO00801H, Paper

Graphical Abstract


Yassine Chtourou, Zeineb Kamoun, Wissem Zarrouk, Mohammed Kebieche, Choumous Kallel, Radhouane Gdoura and Hamadi Fetoui
Food Funct., 2016, 7, 183-193
DOI: 10.1039/C5FO00871A, Paper

Graphical Abstract

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Polyozellin, a key constituent of the edible mushroom Polyozellus multiplex, attenuates glutamate-induced mouse hippocampal neuronal HT22 cell death
Eun-Ju Yang and Kyung-Sik Song
Food Funct., 2015, 6, 3678-3686
DOI: 10.1039/C5FO00636H, Paper

Graphical Abstract


Sea cucumber cerebrosides and long-chain bases from Acaudina molpadioides protect against high fat diet-induced metabolic disorders in mice
Xiaofang Liu, Jie Xu, Yong Xue, Zhuang Gao, Zhaojie Li, Kailiang Leng, Jingfeng Wang, Changhu Xue and Yuming Wang
Food Funct., 2015, 6, 3428-3436
DOI: 10.1039/C5FO00602C, Paper

Graphical Abstract


Rosa canina L. – new possibilities for an old medicinal herb
Jelena Živković, Dejan Stojković, Jovana Petrović, Gordana Zdunić, Jasna Glamočlija and Marina Soković
Food Funct., 2015, 6, 3687-3692
DOI: 10.1039/C5FO00820D, Paper

Graphical Abstract


Polyphenolic extract from Hibiscus sabdariffa reduces body fat by inhibiting hepatic lipogenesis and preadipocyte adipogenesis
Erl-Shyh Kao, Mon-Yuan Yang, Chia-Hung Hung, Chien-Ning Huang and Chau-Jong Wang
Food Funct., 2016, Advance Article
DOI: 10.1039/C5FO00714C, Paper

Graphical Abstract

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Issue 12 now online!

Graphical AbstractThe front cover of issue 12 features artwork by Sylvie Banon from the Université de Lorraine. With her colleagues, Sylvie investigates the ability of micellar casein (MC) to interact with curcumin during acidification and to produce acid gel.

Interested to find out more? Read the full article below – its free to access for the next 6 weeks!

Aya N. Khanji, Florentin Michaux, Jordane Jasniewski, Jeremy Petit, Emna Lahimer, Mohamed Cherif, Dominique Salameh, Toufic Rizk and Sylvie Banon
Food Funct., 2015, 6, 3624-3633
DOI: 10.1039/C5FO00829H


Keep up-to-date with the latest content in Food & Function by registering for our free table of contents alerts.
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