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During the months July – September 2015, the most downloaded Food & Function articles were:
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Food matters live 2015 will take place at ExCeL, London between 17th – 19th November 2015.
‘Food Matters Live is the UK’s first cross-sector event bringing together professionals from across the food and drink industry, nutrition and health to address one of the most important challenges of our time: the relationship between food, health, nutrition and their connections with the environment, population health and wellbeing.’
Main topics of discussion:
Click here for the full program >>>
To find out more about the conference and to register your interest please visit their website: http://www.foodmatterslive.com/
The 6th International Conference on Food Factors – ICoFF 2015 is due to take place at Coex, Seoul between 22nd – 25th November 2015.
‘With the mission of promoting research in all aspects of basic and applied food technology, ICoFF is an international conference that is recognized within the rapidly growing field of food science‘
The conference will feature talks from many leading researchers in the field including Jiang Bo (Jangnan University) with his talk entitled:Strategy for biosynthesis of low-calorie sugars, Keiko Abe (The University of Tokyo) with her talk entitled:Functional Foods-History and Perspective and Pingfan Rao (Fuzhou University) with his talk entitled:Intestine: the Key Target of Antioxidant Nutraceuticals
Click here for the full program>>>
To find out more about the conference and to register your interest, please visit their website
Interested to find out more? Read the full article below – its free to access for the next 6 weeks!
Keep up-to-date with the latest content in Food & Function by registering for our free table of contents alerts.
Want to know more? Read the full article below – its free to access for the next 6 weeks!
Keep up-to-date with the latest content in Food & Function by registering for our free table of contents alerts.
Ever wondered exactly why sugar takes the bitter edge off your morning coffee? A recent theoretical study into caffeinated drinks has dispelled a long-held hypothesis; besides directly masking the flavour of caffeine, additives were found to influence our taste perception via a direct caffeine–additive interaction, rather than affecting the water structure around the caffeine molecules.
Read the full article in Chemistry World >>>
Caffeine dimerization: effects of sugar, salts, and water structure
Seishi Shimizu
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00610D, Paper
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The 7th International Conference on Polyphenols and Health (ICPH7) will be hosted by the Vinci congress centre in Tours, France between 27th-30th October 2015
‘ICPH is the most important international forum to present and discuss the latest trends, topics and developments in the field of polyphenols, food science and health.’
Main topics of discussion:
Dates for your diary:
The conference will feature talks from many leading researchers in the field including, John van Duynhoven (Wageningen University, The Netherlands), Rosa Maria Lamuela-Raventos (University of Barcelona, Spain) and Hang Xiao (University of Massachusetts, USA)
Click here for the full programme >>>
To find out more about the conference and to register your interest, please visit their website www.icph2015.com
From April – June 2015, our most downloaded Food & Function articles were:
Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species
Simon M. Loveday, Malleswara R. Peram, Harjinder Singh, Aiqian Ye and Geoffrey B. Jameson
Food Funct., 2014, 5, 2783-2791
DOI: 10.1039/C4FO00362D, Paper
A standardised static in vitro digestion method suitable for food – an international consensus
M. Minekus, M. Alminger, P. Alvito, S. Ballance, T. Bohn, C. Bourlieu, F. Carrière, R. Boutrou, M. Corredig, D. Dupont, C. Dufour, L. Egger, M. Golding, S. Karakaya, B. Kirkhus, S. Le Feunteun, U. Lesmes, A. Macierzanka, A. Mackie, S. Marze, D. J. McClements, O. Ménard, I. Recio, C. N. Santos, R. P. Singh, G. E. Vegarud, M. S. J. Wickham, W. Weitschies and A. Brodkorb
Food Funct., 2014, 5, 1113-1124
DOI: 10.1039/C3FO60702J, Paper
Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits
Joe A. Vinson and Yuxing Cai
Food Funct., 2012, 3, 134-140
DOI: 10.1039/C2FO10152A, Paper
Microencapsulation of bioactives for food applications
Maria Inês Dias, Isabel C. F. R. Ferreira and Maria Filomena Barreiro
Food Funct., 2015, 6, 1035-1052
DOI: 10.1039/C4FO01175A, Review Article
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, Review Article
Transcription profiles of LPS-stimulated THP-1 monocytes and macrophages: a tool to study inflammation modulating effects of food-derived compounds
Wasaporn Chanput, Jurriaan Mes, Robert A. M. Vreeburg, Huub F. J. Savelkoul and Harry J. Wichers
Food Funct., 2010, 1, 254-261
DOI: 10.1039/C0FO00113A, Paper
Coffee: biochemistry and potential impact on health
Iziar A. Ludwig, Michael N. Clifford, Michael E. J. Lean, Hiroshi Ashihara and Alan Crozier
Food Funct., 2014, 5, 1695-1717
DOI: 10.1039/C4FO00042K, Review Article
Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence
Kathleen Oehlke, Marta Adamiuk, Diana Behsnilian, Volker Gräf, Esther Mayer-Miebach, Elke Walz and Ralf Greiner
Food Funct., 2014, 5, 1341-1359
DOI: 10.1039/C3FO60067J, Review Article
Review of in vitro digestion models for rapid screening of emulsion-based systems
David Julian McClements and Yan Li
Food Funct., 2010, 1, 32-59
DOI: 10.1039/C0FO00111B
Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?
Iziar A. Ludwig, Pedro Mena, Luca Calani, Concepción Cid, Daniele Del Rio, Michael E. J. Lean and Alan Crozier
Food Funct., 2014, 5, 1718-1726
DOI: 10.1039/C4FO00290C, Paper
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