Author Archive

Food & Function receives first full Impact Factor of 2.7

We are delighted to announce that Food & Function’s first full impact factor* is 2.7.

This fantastic achievement in Food & Function’s fourth year of publication is a reflection of the high quality of the published content and the visibility it has received in the Journal – this would not have been possible without the contribution of all our authors, referees, readers and Editorial & Advisory Board members.  Thank you, we are very grateful for your support.

Professor Gary Williamson, Chair of the Food & Function Editorial Board said “I am delighted with the news of Food & Function’s impact factor; so soon after launch to have such a competitive impact factor is a great achievement demonstrating the quality of the Journal, which we will continue to work hard to maintain”. Having launched in October 2010 Food & Function’s impact factor of 2.7 is particularly notable as it is not based on two full years of publication, it is based on one full year in 2011 plus just three issues from the end of 2010.

Food & Function provides a unique venue to publish work at the interface of the chemistry, physics and biology of food.  We invite you to submit your latest research.

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

Read more about the 2012 Impact Factors on the RSC Publishing Blog.

*The Impact Factor provides an indication of the average number of citations per paper. Produced annually, Impact Factors are calculated by dividing the number of citations in a year by the number of citeable articles published in the preceding two years. Data based on 2012 Journal Citation Reports®, (Thomson Reuters, 2013).

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Delivery of Functionality in Complex Food Systems – Abstract Submission Deadline 20th May

The 5th International Symposium on Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches from the Nanoscale to the Microscale will be taking place in Haifa, Israel from September 30 – October 3, 2013.

Abstract Submission

Early bird registration is open until July 16th 2013

The emphasis of this meeting will be on the application of scientific principles towards the rational design and fabrication of healthy, attractive and sustainable foods. The meeting will focus on understanding the basic physical principles behind the co-assembly of food components and their utilization for delivering various functional components, for promoting both health and enjoyment of the consumer.

This meeting is aimed at scientists from various backgrounds, including Food Science, Food Technology, Food Physics, Physical Chemistry, Biophysics, Biochemistry, Biotechnology, Polymer Science and Nanotechnology, as well as food-professionals from food and ingredient companies.

Main Themes:

  • Advances in engineering self-assembly: novel molecular architectures and structures for the delivery of food supplements/additives
  • Efficacy of bioactive delivery systems in food: programmed release and bioavailability
  • Safety and regulation of nutraceutical delivery systems

Visit the website for more information and to submit an abstract

Food & Function is delighted to be supporting this excellent conference.  The aims of the Journal are closely aligned with the Delivery of Functionality conference series, and Food & Function published a special issue containing research presented at the 4th Symposium in the series, held in Guelph, Canada in 2011. Read the special issue here.

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Food & Function issue 4 now online

Food & Function issue 4 is now online and you can read it here.

Food & Function issue 4 coverThe front cover highlights a study which demonstrates that the addition to bread of guar gum and whole grain corn flour with an elevated amylose content  improves the course of glycaemia. 

The Paper, from Linda Ekström and colleagues from Lund University in Sweeden, aims to investigate the possibility of modulating glycaemia, insulinaemia and perceived satiety of white bread as frequent hyperglycaemia is associated with oxidative stress and subclinical inflammation, thereby increasing the risk of cardiovascular disease.

This article is free to read for 6 weeks!

On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers, Linda M. N. K. Ekström, Inger M. E. Björck and Elin M. Östman, Food Funct., 2013, 4, 522-529

Stay up to date with the latest developments from Food & Function by signing up for free table of contents alerts

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Food & Function welcomes new Advisory Board members

Food & Function would like to welcome seven internationally renowned researchers to the Food & Function Editorial Advisory Board team.

Zhen-yu Chen, Chinese University of Hong Kong, Hong Kong
Research interests: cholesterol metabolism, antioxidants and ageing, nutraceuticals and functional foods

Peter Clifton, Baker IDI Heart & Diabetes Institute, Australia
Research interests: prevention and treatment of cardiovascular disease and its risk antecedents, obesity and diabetes, by dietary means

Edith Feskens, Wageningen University, The Netherlands
Research interests: nutrition and health, obesity, cardiovascular diseases, metabolism, adipose tissue, fatty acids, fibre, diabetes mellitus, genetic polymorphism

Duo Li, Zhejiang University, China
Research interests: food bioactivity, food safety evaluation, relationship between non-communicable diseases and habitual dietary intake, evaluation of novel food and potential natural nutrient resources and how nutrients, food ingredients and natural products influence the expression of select genes

Young-Joon Surh, Seoul National University, South Korea
Research Interests: Cancer Prevention through Dietary Phytonutrients, investigate signal transduction mediated by redox-sensitive transcription factors including NF-kappa B, AP-1, p53, STAT3, and Nrf2.

Rob van Dam, National University of Singapore, Singapore
Research Interests: Nutritional Epidemiology, dietary determinants of obesity, type 2 diabetes and cardiovascular disease.

Gow-Chin Yen, National Chung Hsing University, Taiwan
Research Interests: molecular mechanisms of free radical-induced damage, natural antioxidants in food and mechanisms of prevention of oxidative damage, functional foods and nutraceuticals, phytochemical chemoprevention

Many of these esteemed researchers are already strong supporters of the journal being authors and referees and their invaluable experience will now contribute to the development of the Journal. We are delighted to welcome them to the Advisory Board.

Stay up to date with the latest developments from Food & Function by signing up for free table of contents alerts, and read issue 1 for free online.

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Food & Function Volume 4, Issue 2 is now online

Food & Function Volume 4 Issue 2 CoverIssue 2 of Food & Function is now online and the cover highlights a paper by Maria Luz Fernandez and co-workers from the University of Connecticut, USA. 

Egg intake improves carotenoid status by increasing plasma HDL cholesterol in adults with metabolic syndrome
Christopher N. Blesso, Catherine J. Andersen, Bradley W. Bolling and Maria Luz Fernandez 

In their study daily intake of 3 whole eggs for 12 weeks, as part of a carbohydrate restricted dietary intervention for weight loss, increased both plasma and lipoprotein lutein and zeaxanthin, two sister carotenoids found in egg yolk. They demonstrate that egg yolk may represent an important food source to improve plasma carotenoid status in a population at high risk for cardiovascular disease and type 2 diabetes.

Read the article online, free for 6 weeks!

Stay up to date with the latest developments from Food & Function by signing up for free table of contents alerts.

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Understanding the perception of creaminess

Creaminess is a popular sensory feature of many fat-containing foods, particularly dairy foods such as ice creams, yoghurts and sauces and has an important influence on consumers’ preferences.  A consumer has no difficulty distinguishing a creamy food from a non-creamy one; however, the exact meaning of the sensory term is unclear despite wide study.  There is an increasing consumer demand for healthier fat-reduced food and although there are many different types of fat replacers which mimic some aspects of fat there is no replacer that can really mimic creaminess due to the lack of understanding of the sensory feature. 

Understanding the perception of creaminessTwo main theories have emerged to explain creaminess, one that it is a chemical process based on molecule detection by taste buds, the other that it is a physical process based on sensing by mechanoreceptors and nerve endings in the mouth.  Although the two theories are contradictory, both have experimental evidence to support them.

The aim of this investigation by Jianshe Chen and Louise Eaton from the University of Leeds, UK, was to determine the main sensory stimuli and sensation mechanisms of food creaminess. The sensory creaminess of a set of four viscosity-matched fluid foods (single cream, evaporated milk, corn starch solution, and corn starch solution containing long chain free fatty acids) was tested by a panel of 16 assessors via controlled sensation mechanisms of smell only, taste only, taste and tactile and integrated multimodal.  The results showed that assessors were able to detect creaminess among fat-containing and non-fat-containing samples using smell, taste, tactile and multimodal inputs. As the number of sensory cues is increased, the assessor’s capability in distinguishing food creaminess also increases. Based on these findings, one may conclude that:

  • Sensation and perception of creaminess is a complicated sensory experience, involving olfactory, gustatory, tactile, as well as visual mechanisms. The appearance of a product and its flavour make important contributions in the perception of food creaminess
  • Food creaminess is not a primary sensory property detected only via either chemical or physical mechanisms, but is an integrated sensory feature derived from a number of primary sensory factors (smell, taste, tactile, visual, etc.)
  • long chain fatty acids play no significant role in the perception of food creaminess.

CoCoTea coverInterested in knowing more? Read the full article for free until 28th September

Multimodal mechanisms of food creaminess sensation, Jianshe Chen and Louise Eaton, Food Funct., 2012, Advance Article

You may also be interested in this recently published article, free till the end of September, which features on the cover of the current issue of Food & Function, a themed issue on cocoa, coffee and tea.

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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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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Interview with Nissim Garti: Function is Everything

Nissim Garti, Editorial Board Member of Food & Function, talks to Anna Simpson about links between industry and academia, liquid delivery systems, what the term food and function means to him and about an interesting hobby.

Nissim Garti Nissim Garti is full professor of Chemistry at The Hebrew University of Jerusalem and is incumbent of the Ratner Chair of Chemistry. He has published over 400 peer-reviewed manuscripts, written 80 review chapters, edited 6 books, and holds 90 patents. Professor Garti has received national and international awards, including the AOCS Chang Award, the Rockefeller Award, the IFT Award (2008), and Life Time Achievement Award (2009). Recently Professor Garti’s second (modified LLCs) invention was included in the Hall of Fame of The Hebrew University. The Food Society of Israel awarded him a Lifetime Achievement Award. 

How did you become interested in food science research?

My father owned a wholesale foods outlet.  When I went to university I started at medical school but after a few weeks I decided I did not want to be a medical doctor so I changed to chemistry.  I followed my degree with a Masters in food and the rest is history; although I don’t only do food, these days a third of my work is pharmaceuticals.

You have strong links with industry; what are your views on how industry and academia can work together?

I think they must work together.  My department is called the school of applied product-oriented research so applications are always a focus of work.  My Masters students do the applied research while PhD students perform fundamental research.  I only publish the fundamental research, the rest goes into patents.  I have over 90 patents and have been involved in a few start-ups.

Could you tell us more about the Nano-sized Self-assembled Structured Liquids (NSSL) technology that is behind your start-up company NutraLease?

NSSLs are a form of modified microemulsion.  They have been known for a long time, since the fifties, but the problem was that when they were diluted they broke apart.  Our development allowed them to be diluted so when they are taken into the body and diluted during digestion they stay in-tact; they are also adsorbed onto the lumen and release their contents.

What is the main focus of your research at the moment?

I am interested in all new liquid delivery systems.  I always focus on new ways of entrapment and am interested in developing novel systems.  I am currently very interested in lyotropic liquid crystals as solubilisation vehicles.

What does the term Food & Function mean to you?

Well, function is everything.  Functionality is all about what something does, and to me, this has to be about new functions or unexpected functions; it is not interesting to present a function that would be expected.  For example, if combining protein and vitamin A resulted in a new function, such as increased bioavailability, this would be a new functionality.  So, to me, what is interesting is discovering an unexpected function, or designing a new structure which provides a new functionality, or altering the function of a known substance; these are more interesting than understanding how something works.

Could you tell us a bit about your interests outside of science

My hobby is photography.  I travel to very remote places and meet with isolated tribes that are dying from existence, known as ‘disappearing tribes’.  I am not just interested in photos as a visual record; I go with a small group and get to know the people.  I am interested in their culture and customs, the way they do things, live and have fun.  We spend time with them and build trust and only then will I take photographs, when they know me and trust me.

Also of Interest

Read Professor Garti’s recently published review in Food & Function:

Lipid polymorphism in lyotropic liquid crystals for triggered release of bioactives
Nissim Garti,  Dima Libster and Abraham Aserin, Food Funct., 2012,3, 700-713

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Mechanism explaining neuroprotective effects of citrus flavonoids revealed

C2FO30100HThe mechanism of pro-cellular survival and neuroprotective actions of hesperetin in PC12 cells has been elucidated by Gow-Chin Yen and co-workers in Taiwan.

Hesperidin is one of the most abundant flavonoids found in citrus fruits, in particular oranges, tangerines and lemons.  Although only a moderate anti-oxidant, studies have demonstrated that hesperetin protects neural cells against oxidative damage. Previous work by the Taiwanese team has demonstrated that hesperetin acts more as a signalling modulator than an antioxidant and protects against oxidative stress via  estrogen recptor (ER) and tyrosine kinase receptor A (TrkA) mediated actions.

In this study the team investigate the more detailed hesperetin-triggered signalling pathways revealing that the parallel pathways collaborate to induce proteins regulated by different transcriptional factors.  The elucidation of this novel mechanism explains why hesperetin, although possessing relatively low antioxidant and estrogen activities, can exhibit multiple neuroprotective effects.

Interested in knowing more details? Read the article in full for free until 10th August.

Pro-cellular survival and neuroprotection of citrus flavonoid: the actions of hesperetin in PC12 cells
Sam-Long Hwang, Jer-An Lin, Ping-Hsiao Shih, Chi-Tai Yeh and Gow-Chin Yen
Food Funct., 2012, Advance Article, DOI: 10.1039/C2FO30100H

You may also be interested in this review which is also free to access

Anti-inflammatory activity of natural dietary flavonoids, Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
Food Funct., 2010,1, 15-31, DOI: 10.1039/C0FO00103A

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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Food & Function receives its first partial impact factor

<em>Food & Function</em> Volume 1 Issue 1

Volume 1 Issue 1

For every new journal there are several important stages in its early life and development.  Initially there is the journal announcement and the appointment of an Editor-in-Chief, Associate Editors and Editorial Board members.  Then the first Advance Articles appear online followed by the publication of the first issue of the journal. 

The first issue of Food & Function was published in October 2010, with two more issues in November and December completing the first volume, a total of 28 articles. The next big step was the news, in 2011, that Food & Function had been accepted for indexing in both ISI and MEDLINE raising the visibility of research published in the Journal.

The next big event in the development of a journal comes after about two years; the first impact factor.  Thomson Reuters announced the 2011 impact factors at the end of June 2012 and Food & Function received an impressive first partial impact factor of 1.179. 

Why is it a partial impact factor?  To explain, the impact factor provides an indication of the average number of citations per paper, calculated by dividing the number of citations in a year by the number of citeable articles published in the preceding two years.  The number of citeable articles that the Food & Function 2011 impact factor is based on is only 28, from the three issues of Volume 1 published in October – December 2010.

Additionally, unlike the calculation of a full impact factor where articles have up to 3 years to be read and cited, these articles were published at the end of 2010 so had a much shorter time to be read by researchers and referenced in future work.

With increased visibility of the articles published in Food & Function the number of citations to the Journal is growing rapidly every week, a reflection of the high quality research being published in the Journal.

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