Anna Simpson, Executive Editor – Page 4

Author Archive

Food & Function now indexed in Medline

28 Jul 2011

We are delighted to announce that Food & Function has been accepted for indexing in Medline making all work published widely visible and easy to discover to anyone using PubMed.

In addition, don’t forget that all content published in Food & Function is free to access (upon a simple registration) until the end of 2011.

Why not take advantage of this and submit your article today.

Food & Function is now indexed in

British Library (Document delivery)
Chemical Abstracts
Chemweb
COMPENDEX
Food Science and Technology Abstracts
Journal Citation Reports/Science Edition (Thomson Reuters)
Medline
Science Citation Index (SciSearch®)
Scopus

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Food & Function Issue 7 now online

27 Jul 2011

Journal cover: Food & Function Food & Function Issue 7 is now online and features work on the front cover from Arne Heyerick and co-workers from Ghent. This study, ‘Bioavailability of hop-derived iso-α-acids and reduced derivatives’ focuses on the bioavailability of bitter acids, prominent in hops and beers, in rabbits, and shows exposure levels in line with bioactive concentrations previously suggested.

Read the full article here and read Issue 7 online here.

Remember that all articles in Food & Function are free to read until the end of 2011.

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Do any longevity foods exist and what are they?

27 Jun 2011

You could win the new Kindle 3G Wireless

We’d like to know if you think longevity foods exist, and if so, what they are? We’re launching a blog competition to explore this area. Share your thoughts about this question by posting a reply to this blog and you could win the new Kindle 3G Wireless.

We’re not looking for long lengthy explanations – instead short blog comments addressing the issue and explaining your thoughts. Whether you work in industry, academia, or government we’d like to hear from you.

The competition will be judged by members of the Food & Function team: Professor Gary Williamson Editor-in-Chief; Professor Cesar G. Fraga, Associate Editor; Professor Steven Feng Chen, Associate Editor and Sarah Ruthven, Managing Editor.

This is your chance to engage with other members of the food science community and open up an interesting discussion.

Upload your entry today!

Competition terms and conditions:

This competition is not open to RSC Staff members.
One blog entry per person.
All entries will be entered as comments on the RSC Food and Function blog.
Only entries submitted via blog form by 1700 GMT on Tuesday 5th July 2011 will be accepted.
Short-listed entries and the overall competition winner agree to have their details used in future publicity. Winners may be requested to take part in promotional activity and RSC Publishing reserves the right to use the name of the winner.
Any entry not meeting the eligibility criteria will not be accepted.
RSC Publishing reserves the right to cancel or amend the competition or the rules without notice.
The prize is a 3G wireless Kindle. Prizes are non-transferable and there is no cash alternative.
In the event of any dispute regarding the rules, conduct, results and all other matters relating to the competition, the decision of RSC Publishing shall be final and no correspondence or discussion shall be entered into.
RSC reserves the right to disqualify any entrant if there are reasonable grounds to believe the entrant has breached any of the rules.

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Food & Function Issue 6 online now!

24 Jun 2011

The latest issue of Food & Function is now online. The front cover highlights work from H. J. Damien Dorman and colleagues in Finland whose paper ‘Antioxidant, pro-oxidant and cytotoxic properties of parsley’ describes the cytotoxicity of parsley against cancerous melanoma cells and hypothesises that, despite exhibiting various antioxidant properties, the cytotoxicity may be due to its pro-oxidant tendancies.

The inside front cover features work from Board Members Julian McClements and Eric Decker. Their paper entitled ‘Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and Trolox’ examines the influence of phospholipid reverse micelles on the activity of non polar and polar antioxidants in stripped soybean oil. Their work was also featured on the Food & Function blog.

Read Food & Function issue 6 online here.

Remember that all content in Food & Function is free to access until the end of 2011. Ask your librarian to sign your institution up for free access, more information for librarians can be found here.

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Food & Fun at the Food & Function IFT stand

21 Jun 2011

It has been a busy few days on the RSC Publishing stand at the IFT conference in New Orleans. Visitors to the stand could collect a free copy of Food & Function and browse our food science books – we also had a range of activities and events on the stand….

Food & Function at the IFT in New Orleans

On Sunday we challenged delegates to test their taste buds with the “Chocolate Challenge”. Visitors to the stand tried US, UK and European chocolate and had to select their favourite – a fun way to highlight one of our popular food science titles “The Science of Chocolate”. The competition between the UK and European chocolate was close – the European chocolate came out on top in the end!

On Monday visitors to the stand joined us for cake to toast Food & Function as they chatted to Food & Function Editorial and Advisory Board members Eric Decker, Julian McClements and E. Allen Foegeding.

The Food & Function blog competition asking whether longevity foods exist and what they may be also stimulated some very interesting discussions at the stand. The blog competition is open until July 1^st – upload your post today!

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Issue 5 online now

31 May 2011

Food & Function Issue 5 is now online; you can read the full issue here.

The front cover features ‘Fruit juice-induced endothelium-dependent relaxations in isolated porcine coronary arteries: evaluation of different fruit juices and purees and optimization of a red fruit juice blend’ by Cyril Auger and co-workers in France and Germany. This article received extensive media coverage globally upon publication of the advance article.

The review ‘Inhibition of advanced glycation endproduct formation by foodstuffs’ by Gow-Chin Yen and co-workers in Taiwan is highlighted on the inside front cover.

You can read these and all other articles in Food & Function for free until the end of 2011.

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Food & Function now indexed in ISI

27 May 2011

We are delighted to announce that Food & Function has been accepted for indexing in ISI making all work published widely visible and discoverable. Why not take advantage of this and submit your article today.

Congratulations to all the authors who have received citations so far, read these and all papers published in Food & Function for free!

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

Consumption of polyphenolic-rich beverages (mostly pomegranate and black currant juices) by healthy subjects for a short term increased serum antioxidant status, and the serum’s ability to attenuate macrophage cholesterol accumulation
Mira Rosenblat, Nina Volkova, Judith Attias, Riad Mahamid and Michael Aviram
Food Funct., 2010, 1, 99-109

Effects of dietary consumption of cranberry powder on metabolic parameters in growing rats fed high fructose diets
Ramesh C. Khanal, Theodore J. Rogers, Samuel E. Wilkes, Luke R. Howard and Ronald L. Prior
Food Funct., 2010, 1, 116-123

Glucoraphanin hydrolysis by microbiota in the rat cecum results in sulforaphane absorption
Ren-Hau Lai, Michael J. Miller and Elizabeth Jeffery
Food Funct., 2010, 1, 161-166

Tea catechins modulate the glucose transport system in 3T3-L1 adipocytes
Manabu Ueda, Takashi Furuyashiki, Kayo Yamada, Yukiko Aoki, Iwao Sakane, Itsuko Fukuda, Ken-ichi Yoshida and Hitoshi Ashida
Food Funct., 2010, 1, 167-173

Insights into the metabolism and microbial biotransformation of dietary flavan-3-ols and the bioactivity of their metabolites
Maria Monagas, Mireia Urpi-Sarda, Fernando Sánchez-Patán, Rafael Llorach, Ignacio Garrido, Carmen Gómez-Cordovés, Cristina Andres-Lacueva and Begoña Bartolomé
Food Funct., 2010, 1, 233-253

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Food & Function article receives extensive media coverage

06 May 2011

A recently published article in Food & Function ‘Fruit juice-induced endothelium-dependent relaxations in isolated porcine coronary arteries: evaluation of different fruit juices and purees and optimization of a red fruit juice blend’ by Cyril Auger and co-workers from France and Germany has received extensive Global media coverage, being covered, amongst others, in the UK, India, USA, The Netherlands and Israel.

The paper describes a study to find the blend of juices which tasted the best and had the most potential in combating cardiovascular disease. The team tested the effect on the juice on the vasodilation of pig arteries in vitro. They found that the most effective blend with the least bitter flavour consisted of a base of grape juice (63 per cent), blended with apple, blueberry, strawberry, lingonberry, acerola and aronia. This blend did not have the highest overall polyphenol level, but the team saw that this particular fruit combination caused a greater increase in vasodilation than other blends.

You can read a report in Chemistry World here, and the full article here.

In addition to promotion of the best and most newsworthy articles, if you publish with us you can also expect:

Free access to all content until the end of 2011
Free use of colour where it enhances the article
Rigorous peer review by experts in the field
Simple and effective online submission process
No page charges
Free electronic reprints (pdf) of own paper
Electronic supplementary information
Free e-mail alerting and RSS news feeds service
Additional publishing options via RSC Open Science

So why not take advantage of these benefits and submit to Food & Function today.

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4th International Symposium on the Delivery of Functionality in Complex Food Systems: Abstract Submission Deadline Reminder

27 Apr 2011

As mentioned on the Food & Function Blog in February, the University of Guelph’s Department of Food Science will be hosting an international meeting on the delivery of functionality in complex food systems.

The deadline for the submission of abstracts has been extended to 15th June and the deadline for early-bird registration has also been extended until 30th June!

This meeting will bring together world-class experts from various disciplines (from physical science to biology) and sectors (from industry, academia and government). This meeting will be the fourth and latest instalment of a series of symposia discussing the latest and ongoing trends in food structural research. The conference will be held on August 21-24, 2011, Guelph, Ontario, Canada, www.uoguelph.ca/foodscience/content/delivery-functionality-complex-food-systems.

Important dates for your calendar:

January 20, 2011 Registration opens
April 30, 2011 Deadline for the submission of abstracts – Now extended to 15 June!
June 15, 2011 Deadline for early-bird registration – Now extended to 30 June!

Invited speakers include:

Professor Raffaele Mezzenga, Eidgenössische Technische Hochschule (ETH) Zürich, Switzerland
Professor Nissim Garti, Hebrew University of Jerusalem, Israel
Professor Eric van der Linden, Wageningen University, The Netherlands
Dr. Eckhard Flöter, Unilever Research and Development Vlaardingen, The Netherlands
Professor David Julian McClements, University of Massachussetts Amherst, United States of America
Professor Derick Rousseau, Ryerson University, Canada
Professor Rickey Yada, University of Guelph, Canada
Professor Amanda Wright, University of Guelph, Canada
Professor Gopinath Paliyath, University of Guelph, Canada
Dr. Job Ubbink, Food Concept & Physical Design
Professor Eyal Shimoni, Technion, Israel

Work presented at the conference will be published in a themed issue of Food & Function, a non-profit journal published by the Royal Society of Chemistry. Submissions can be made online here . The deadline for submissions for the themed issue is 31 August 2011.

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How do some foods protect against harmful Malliard reaction products?

20 Apr 2011

This review from Gow-Chin Yen and co-workers in Taiwan reviews the anti-glycation properties of various foods and their mechanisms of action. Glycation, also known as the Malliard reaction is a type of nonenzymatic browning involving the reaction of carbohydrate with protein. It occurs ubiquitously in food, particularly during heating, processing and storage. It has also been implicated in accelerated aging and diabetic complications in vivo although the molecular basis of this pathogenesis is not well understood.

Most studies to date have focused on the deleterious effects of toxic advanced glycation endproducts (AGEs) and it remains unclear whether phytochemicals, implicated in the reduction of toxic effects in clinical trials, actually exert protective effects against glycotoxin-induced damage. These natural potential AGE inhibitors may provide a therapeutic approach for delaying and preventing premature aging and diabetic complications.

Interested in knowing more? Read the full article by following the link below, all content in Food & Function is free to access until the end of 2011.

Inhibition of advanced glycation endproduct formation by foodstuffs
Chi-Hao Wu, Shang-Ming Huang, Jer-An Lin and Gow-Chin Yen
Food Funct., 2011, Advance Article
DOI: 10.1039/C1FO10026B

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