Archive for the ‘Themed Issue’ Category

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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Issue 11 now online: Part-themed issue on Food Structures, Digestion and Health

Graphical AbstractThe front cover of issue 11 features artwork by Ashok R. Patel from Gent University. With his colleagues, Ashok’s paper demonstrates a novel way of using food polysaccharides to structure liquid oil into oleogels and further explore its potential application as a shortening alternative.

Read the article in full below – it’s free to access for the next six weeks:

Edible oleogels based on water soluble food polymers: preparation, characterization and potential application
Ashok R. Patel, Nick Cludts, Mohd Dona Bin Sintang, Ans Lesaffer and Koen Dewettinck
Food Funct., 2014, 5, 2833-2841
DOI: 10.1039/C4FO00624K

Issue 11 is also a part-themed issue containing selected contributions from the Food Structures, Digestion and Health Conference, held in Melbourne in October 2013. Click here to view the collection, Guest Edited by Professors Mike Gidley and Li Day.

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

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Themed issue on Cocoa Coffee and Tea now online

Food & Function issue 9 is a themed issue on Cocoa Coffee and Tea.  It contains selected contributions from The First International Congress on Cocoa Coffee and Tea 2011 (CoCoTea2011). The Guest Editors Vincenzo Fogliano and Marco Arlorio introduce the themed issue in their Editorial which you can read here.

CoCoTea themed issue front coverRead the full themed issue on CoCoa Coffee and Tea here.

The front cover features a paper from Denis Barron and co-workers at Nestlé Research Center and Nestlé Nespresso in Lausanne, Switzerland.  In their paper a series of six espresso coffees with different foam characteristics was produced by varying two preparation parameters, the extraction pressure and the filtration of the coffee beverage. The coffees were comparatively evaluated by a set of analytical and sensory techniques.  The influence of the crema properties on aroma release are very complex, however, overall the presence of crema favoured the release of pleasant high volatiles. For more information read the full article here free for 6 weeks.

Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee, D. Barron, N. Pineau, W. Matthey-Doret, S. Ali, J. Sudre, J. C. Germain, E. Kolodziejczyk, P. Pollien, D. Labbe, C. Jarisch, V. Dugas, C. Hartmann and B. Folmer, Food Funct., 2012, 3, 923-930

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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Delivery of Functionality in Complex Food Systems – Themed Issue now live!

Graphical abstract: Towards the rational design of foods: The 4th delivery of functionality in complex foods conferenceFood & Function Issue 3 is now online and is a themed issue on research presented at the Delivery of Functionality in Complex Food Systems Symposium which was held in Guelph, Canada, in August 2011. Read the full issue online here.

Food & Function issue 3 front coverThis symposium aims to bring together scientists from diverse backgrounds and sectors to communicate research and engage in discussions pertaining to the fundamental principles underlying food design and applying these principles in a holistic manner to design food materials

This themed issue has been Guest Edited by Alejandro Marangoni, a member of the Food & Function Editorial Board.  He introduces the topic, the conference and the themed issue in his Editorial which you can read here.

The front cover features work from Aiqian Ye and co-workers at Massey University in New Zealand.  Their study looks at microstructural changes of sodium caseinate-stabilized emulsions during in vitro intestinal digestion after digestion in a simulated gastric fluid containing pepsin for different times. You can read the full article here, it is free until April 12th.

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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Themed Issue on Plant Food Supplements Now Online

Food & Function Issue 12 is dedicated to a detailed analysis of regulatory, scientific and technical issues concerning safety, quality and efficacy of plant food supplements (PFS).  Guest Editors Patrizia Restani and Vittorio Silano introduce the themed issue in their editorial which you can read here.

Plant Food Supplements CoverRead the full issue on Plant Food Supplements online here. 

Or choose a paper to read by clicking on the titles below:

  1. Regulations applicable to plant food supplements and related products in the European Union
  2. Botanical species being used for manufacturing plant food supplements (PFS) and related products in the EU member states and selected third countries
  3. Plant food supplement (PFS) market structure in EC Member States, methods and techniques for the assessment of individual PFS intake
  4. Quality control of plant food supplements
  5. An overview of consumer attitudes and beliefs about plant food supplements
  6. Review of the efficacy of green tea, isoflavones and aloe vera supplements based on randomised controlled trials
  7. Safety assessment of plant food supplements (PFS)
  8. The PlantLIBRA Project: how we intend to innovate the science of botanicals
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Delivery of Functionality in Complex Food Systems

The 4th International Conference on Delivery of Functionality in Complex Food Systems was held  this week in Guelph, Canada and I was there representing Food & Function.  The conference was hosted and organised by the University of Guelph with the theme of ‘Physically-Inspired Approaches from the Nanoscale to the Microscale’.  The aim of this international symposium, now in its fourth year, is to focus on both basic science and functionality in food.  As such, the spotlight was firmly set on the delivery of functionality by exploring and manipulating the fundamental physical and chemical aspects of food.  This focus makes Food & Function a perfect partner and we are proud to be publishing a themed issue of research presented at the conference, due for publication in early 2012. 

Over three days world renowned speakers presented on ‘Engineering Self-Assembly in Food Systems Principles and Applications’, ‘Novel Structures for Engineered Bioactive Delivery’ and ‘Food Structuring as a Means to Modulate the Physiological Response of Foods’.  The oral sessions were complemented by a poster session with over 40 contributions. Food & Function board members Job Ubbink, Julian McClements and Erik van der Linden were amongst the invited speakers and Alejandro Marangoni was chair of the organising committee.

Anna Simpson, Deputy Editor Food & Function

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