Issue 1 of Food & Function is now published online and access is free upon registration.
In their editorial, Editor-in-Chief Gary Williamson and Managing Editor Sarah Ruthven explain the timeliness of this new journal and the mission of Food & Function to bridge the gap between chemistry and physics of food with health and nutrition.
To whet your appetite here is a small selection of the exceptional content:
- Anti-inflammatory activity of natural dietary flavonoids by Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
- Effects of dietary consumption of cranberry powder on metabolic parameters in growing rats fed high fructose diets by Ramesh C. Khanal, Theodore J. Rogers, Samuel E. Wilkes, Luke R. Howard and Ronald L. Prior
- Hypocholesterolemic Activity of Onion Is Mediated by Enhancing Excretion of Fecal Sterols in Hamsters by Zhen-Yu Chen, Lei Guan, Hau Yin Chung, Yalun Su, Rui Jiao and Cheng Peng
- Review of In Vitro Digestion Models for Rapid Screening of Emulsion-based Systems by David Julian McClements and Yan Li
I hope that you will agree that this first issue represents an excellent start for the journal and Food & Function is on the right track to become one of the leading journals in the food and nutritional sciences.
Make sure you keep up-to-date with the latest issue by signing up for the Food & Function e-alert and newsletter.
And we hope this first issue encourages you to submit your work to Food & Function.
