Food & Function Blog

The 2nd Probiotics Congress: Asia

24 Jan 2017

The 2nd Probiotics Congress: Asia is due to be held between 1st – 2nd March, 2017, in Hong Kong

Attracting experts working in all areas of probiotics research, product development and business, the 2nd Probiotics Congress: Asia will explore the development of the next generation of probiotics, prebiotics and functional foods, and their impact on human health. The congress will feature a series of interactive presentations with leading academics and industry experts, panel discussions and an exhibition area allowing solution providers to highlight their products and services.

Continuing the success of last year’s Probiotics Congress, which saw over 200 attendees. The 2nd Probiotics Congress will be offering a variety of talks, guest speakers and interactive presentations.

Poster submission deadline: 10th February, 2017

To find out more about the conference and to register your interest, please visit their website http://www.global-engage.com/event/probiotics-asia/

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Top 30 Most Accessed Food & Function Articles in 2016

10 Jan 2017

By Keir Hollingsworth.

We are delighted to share with you the top 30 most downloaded articles in Food & Function from January-December 2016.

Dietary polysaccharides and polyphenols can promote health by influencing gut microbiota populations
Michael A. Conlon and David L. Topping
Food Funct., 2016,7, 1730-1730
DOI: 10.1039/C6FO90009G

Probiotics in early life: a preventative and treatment approach
Ashkan Hashemi, Christopher R. Villa and Elena M. Comelli
Food Funct., 2016,7, 1752-1768
DOI: 10.1039/C5FO01148E

Diet, microbiota, and dysbiosis: a ‘recipe’ for colorectal cancer
Kishore Vipperla and Stephen J. O’Keefe
Food Funct., 2016,7, 1731-1740
DOI: 10.1039/C5FO01276G

The absorption, distribution, metabolism and excretion of procyanidins
Liang Zhang, Yijun Wang, Daxiang Li, Chi-Tang Ho, Junsong Li and Xiaochun Wan
Food Funct., 2016,7, 1273-1281
DOI: 10.1039/C5FO01244A

Dietary protein intake and human health
Guoyao Wu
Food Funct., 2016,7, 1251-1265
DOI: 10.1039/C5FO01530H

Cardiovascular benefits of probiotics: a review of experimental and clinical studies
Ram Mohan Thushara, Surendiran Gangadaran, Zahra Solati and Mohammed H. Moghadasian
Food Funct., 2016,7, 632-642
DOI: 10.1039/C5FO01190F

Relevant pH and lipase for in vitro models of gastric digestion
Laura Sams, Julie Paume, Jacqueline Giallo and Frédéric Carrière
Food Funct., 2016,7, 30-45
DOI: 10.1039/C5FO00930H

Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation
Cristina Delgado-Andrade
Food Funct., 2016,7, 46-57
DOI: 10.1039/C5FO00918A

Edible oil structuring: an overview and recent updates
Ashok R. Patel and Koen Dewettinck
Food Funct., 2016,7, 20-29
DOI: 10.1039/C5FO01006C

Food-grade Pickering emulsions stabilised with solid lipid particles
Aleksandra Pawlik, Daniel Kurukji, Ian Norton and Fotis Spyropoulos
Food Funct., 2016,7, 2712-2721
DOI: 10.1039/C6FO00238B

High pressure processing of meat: effects on ultrastructure and protein digestibility
Lovedeep Kaur, Thierry Astruc, Annie Vénien, Olivier Loison, Jian Cui, Marion Irastorza and Mike Boland
Food Funct., 2016,7, 2389-2397
DOI: 10.1039/C5FO01496D

In vitro bioaccessibility of proteins and lipids of pH-shift processed Nannochloropsis oculata microalga
L R. Cavonius, E. Albers and I. Undeland
Food Funct., 2016,7, 2016-2024
DOI: 10.1039/C5FO01144B

Impact of increasing fruit and vegetables and flavonoid intake on the human gut microbiota
Annett Klinder, Qing Shen, Susanne Heppel, Julie A. Lovegrove, Ian Rowland and Kieran M. Tuohy
Food Funct., 2016,7, 1788-1796
DOI: 10.1039/C5FO01096A

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models
Cecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson, Irene Comi, Nathalie Scheers, Gerd Vegarud and Ingrid Undeland
Food Funct., 2016,7, 1401-1412
DOI: 10.1039/C5FO01332A

Intactness of cell wall structure controls the in vitro digestion of starch in legumes
Sushil Dhital, Rewati R. Bhattarai, John Gorham and Michael J. Gidley
Food Funct., 2016,7, 1367-1379
DOI: 10.1039/C5FO01104C

Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion
Karin Larsson, Hanna Harrysson, Robert Havenaar, Marie Alminger and Ingrid Undeland
Food Funct., 2016,7, 1176-1187
DOI: 10.1039/C5FO01401H

Extrusion of barley and oat influence the fecal microbiota and SCFA profile of growing pigs
Birgitte Moen, Ingunn Berget, Ida Rud, Anastasia S. Hole, Nils Petter Kjos and Stefan Sahlstrøm
Food Funct., 2016,7, 1024-1032
DOI: 10.1039/C5FO01452B

Pro198Leu polymorphism affects the selenium status and GPx activity in response to Brazil nut intake
Bárbara R. Cardoso, Alexandre L. Busse, Dominic J. Hare, Cristiane Cominetti, Maria A. Horst, Gawain McColl, Regina M. Magaldi, Wilson Jacob-Filho and Silvia M. F. Cozzolino
Food Funct., 2016,7, 825-833
DOI: 10.1039/C5FO01270H

Characterization of polysaccharide fractions in mulberry fruit and assessment of their antioxidant and hypoglycemic activities in vitro
Chun Chen, Li-Jun You, Arshad Mehmood Abbasi, Xiong Fu, Rui Hai Liu and Chao Li
Food Funct., 2016,7, 530-539
DOI: 10.1039/C5FO01114K

Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets
Ruojie Zhang, Zipei Zhang, Liqiang Zou, Hang Xiao, Guodong Zhang, Eric Andrew Decker and David Julian McClements
Food Funct., 2016,7, 93-103
DOI: 10.1039/C5FO01172H

Acutely administered grape-seed proanthocyanidin extract acts as a satiating agent
Joan Serrano, Àngela Casanova-Martí, Katherine Gil-Cardoso, M. Teresa Blay, Ximena Terra, Montserrat Pinent and Anna Ardévol
Food Funct., 2016,7, 483-490
DOI: 10.1039/C5FO00892A

Glycemic index and microstructure analysis of a newly developed fiber enriched cookie
Jan Philipp Schuchardt, Jasmin Wonik, Ute Bindrich, Michaela Heinemann, Heike Kohrs, Inga Schneider, Katharina Möller and Andreas Hahn
Food Funct., 2016,7, 464-474
DOI: 10.1039/C5FO01137J

The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds
Myriam M. L. Grundy, Frédéric Carrière, Alan R. Mackie, David A. Gray, Peter J. Butterworth and Peter R. Ellis
Food Funct., 2016,7, 69-78
DOI: 10.1039/C5FO00758E

The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands
Fahui Liu, Małgorzata Teodorowicz, Martinus A. J. S. van Boekel, Harry J. Wichers and Kasper A. Hettinga
Food Funct., 2016,7, 239-249
DOI: 10.1039/C5FO00718F

Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream
Deep Diyuti Kumar, Bimlesh Mann, Ramesh Pothuraju, Rajan Sharma, Rajesh Bajaj and Minaxi
Food Funct., 2016,7, 417-424
DOI: 10.1039/C5FO00924C

In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products
Xin Ren, Jing Chen, Mohammad Mainuddin Molla, Chao Wang, Xianmin Diao and Qun Shen
Food Funct., 2016,7, 372-379
DOI: 10.1039/C5FO01074H

Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages
María Janeth Rodríguez-Roque, Begoña de Ancos, Rogelio Sánchez-Vega, Concepción Sánchez-Moreno, M. Pilar Cano, Pedro Elez-Martínez and Olga Martín-Belloso
Food Funct., 2016,7, 380-389
DOI: 10.1039/C5FO01060H

Long-chain polyunsaturated fatty acids amend palmitate-induced inflammation and insulin resistance in mouse C2C12 myotubes
Shiuan-Chih Chen, Pei-Yin Chen, Yu-Ling Wu, Ching-Wen Chen, Haw-Wen Chen, Chong-Kuei Lii, Hai-Lun Sun and Kai-Li Liu
Food Funct., 2016,7, 270-278
DOI: 10.1039/C5FO00704F

Curcumin prevents cisplatin-induced decrease in the tight and adherens junctions: relation to oxidative stress
Joyce Trujillo, Eduardo Molina-Jijón, Omar Noel Medina-Campos, Rafael Rodríguez-Muñoz, José Luis Reyes, María L. Loredo, Diana Barrera-Oviedo, Enrique Pinzón, Daniela Saraí Rodríguez-Rangel and José Pedraza-Chaverri
Food Funct., 2016,7, 279-293
DOI: 10.1039/C5FO00624D

Mulberry anthocyanin extract regulates glucose metabolism by promotion of glycogen synthesis and reduction of gluconeogenesis in human HepG2 cells
Fujie Yan, Ji Zhang, Lingxia Zhang and Xiaodong Zheng
Food Funct., 2016,7, 425-433
DOI: 10.1039/C5FO00841G

We hope you enjoy reading the top 30 most accessed articles of 2016 and wish you all the best for 2017.

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Professor Laura Bravo Clemente: new Food & Function Associate Editor

21 Dec 2016

By Sarah Rogers, Development Editor.

We are delighted to announce the appointment of Professor Laura Bravo Clemente as Associate Editor to the Food & Function Editorial Board.

Laura Bravo-Clemente is full Research Professor at the Institute of Food Science, Technology and Nutrition (ICTAN) of the Spanish National Research Council (CSIC). She obtained her B.S. degree in Biology from the University Complutense of Madrid in 1988 and her Ph.D. in chemistry from the Autonoma University of Madrid in 1993. She was a Marie Curie post-doctoral fellow at the MRC-Dunn Clinical Nutrition Centre in Cambridge, a Research Scientist at the Instituto del Frio (CSIC), and since its foundation in 2010 she is Director of ICTAN.

Her research activity in the field of nutrition focusses on the study of the health implications of bioactive food components, mainly polyphenols, with an extended interest on methylxanthines and prebiotics, addressing the metabolism and bioavailability of phytochemicals, their molecular mechanisms of action and the actual impact on human health performing clinical trials both in healthy and in different risk population groups, with an special interest on diabetes, obesity and cardiovascular disease.

We welcome Professor Bravo Clemente and her expertise to the Food & Function Editorial Board as Associate Editor alongside Tim Foster, Cesar Fraga, Isabel C F R Ferreira, Mario Ferruzzi, Duo Li and Hang Xiao. This appointment strengthens the Editorial Board, with all papers handled by an expert in the field. Submit your article to Professor Bravo Clemente today!

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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7th Biennial Berry Health Benefits Symposium

02 Dec 2016

By Keir Hollingsworth.

The 7th Biennial Berry Health Benefits Symposium is due to be held between 28th – 30th March 2017 in Pismo Beach, California

“Speakers from around the globe will share cutting edge information on how berries positively impact human health and wellness. During the day and a half program thirty speakers will present their most current work in clinical, basic and applied research.”

Renowned berry researchers will be sharing valuable findings in the field of berries and health.

Topics of discussion:
Brain Aging
Gut Health and Gut Microflora
Cancer
Food Technology and Chemistry
Heart and Healthy Aging
Metabolism

Dates for your diary:
January 14, 2017: Abstract submission deadline

The symposium will feature talks from many leading researchers in the field, including Dr. Barbara Shukitt-Hale (USDA/Tufts University, USA), Dr. Jess Reed (University of Wisconsin-Madison, USA) and Dr. Ramesh Gupta (University of Louisville, USA).

Click here for the full programme

If you are planning to attend the conference, please do consider submitting your work to the upcoming online collection to be published in Food & Function dedicated to showcasing the high impact research presented at the Berry Health Benefits Symposium. More details to follow in 2017.

To find out more about the conference and to register your interest, please visit their website http://berryhealth.org/

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Top 10 reviewers for Food & Function

21 Sep 2016

By Sarah Rogers, Development Editor.

In celebration of Peer Review Week, with the theme of Recognition for Review – we would like to highlight the top 10 reviewers for Food & Function in 2016, as selected by the editorial team for their significant contribution to the journal.

We would like to say a massive thank you to these reviewers as well as the Food & Function board and all of the food community for their continued support of the journal, as authors, reviewers and readers.

Name	Institution
Lillian Barros	Polytechnic Institute of Bragança
Monica Galleano	University of Buenos Aires-National Council of Scientific and Technological Research
Andrew Neilson	Virginia Tech
Gow-Chin Yen	National Chung Hsing University
Natas Cruz	Instituto Politécnico de Bragança
Hao Jing	China Agricultural University
Hitoshi Ashida	Kobe University
Zhenyu Chen	The Chinese University of Hong Kong
G A Salvador	Universidad Nacional del Sur
Martine Armand	Aix Marseille Universite

As a little added bonus to celebrate Peer Review Week, for the next four weeks our reviewers will be in with a chance of winning a fantastic prize! Simply submit a review for any of our journals between 19September and 16 October 2016 and you will be automatically eligible for a chance to win one of our fantastic prizes.

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2017 AOCS Annual Meeting

12 Sep 2016

By Rebecca Withers.

The 2017 AOCS Annual Meeting is due to be held from 30th April – 3rd May 2017 in Orlando, Florida, USA.

“The AOCS Annual Meeting is a premier international science and business forum on fats, oils, surfactants, lipids, and related materials. The extensive technical program will feature more than 650 invited and volunteer oral and poster presentations. Over 1,600 professionals from 45 countries attend the Annual Meeting, representing the industry’s most prestigious corporate, government, and academic institutions.”

The 2017 Meeting is expected to include:

1,600 participants
500 oral presentations
150 poster presentations
80 industry showcase partners
80 sessions

The conference has announced their Call for Papers and you can click here to submit your Abstract and find further details regarding the Interest Areas.

To find out further information regarding the conference, please visit their website.

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Introducing new Food & Function Associate Editor Professor Hang Xiao

05 Sep 2016

By Sarah Rogers, Development Editor.

We are delighted to announce the appointment of Professor Hang Xiao as Associate Editor to the Food & Function Editorial Board.

Prior to his appointment at the University of Massachusetts Amherst, Professor Xiao was a Research Associate at Rutgers University following a PhD in Food Science at the University of Wisconsin-Madison. His research is focused on identifying potential disease preventive dietary components (nutraceuticals), elucidating their molecular mechanisms, investigating possible synergistic interactions among these dietary components and commonly used pharmacological compounds, enhancing biological activities and bioavailability of dietary components by food processing and nanotechnology, with the long-term goal of developing diet-based strategies for the prevention of chronic diseases.

We welcome Professor Xiao and his expertise to the Food & Function Editorial Board as Associate Editor alongside Tim Foster, Cesar Fraga, Isabel C F R Ferreira, Mario Ferruzzi and Duo Li. This appointment strengthens the Editorial Board, with all papers handled by an expert in the field. Submit your paper to Professor Xiao today!

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 Safety and Analysis Congress 2016

12 Aug 2016

By Rebecca Withers.

The 3rd Annual Food Safety & Analysis Congress is due to be held on September 6 and 7, 2016 in Cambridge, UK.

“Focus will be given to food contaminants and pathogen detection and methods for food safety. Points for discussion will also include the ongoing issue of food authenticity and efforts to reduce food fraud. Attending this event will provide you with excellent opportunities for networking with attendees from industry and academia, sharing knowledge, helping you to find solutions and build collaborations.”

The main topics of discussion will be as follows:

Food Authenticity and Food Fraud

Food Safety

Bioactivity Measurements of Food Contaminants

Detection of Food-borne Pathogens

Detection of Toxins

Food Safety Regulations

Novel Technologies for Food Analysis

For more information about the conference, to register your interest or to submit a research poster abstract, please see their website.

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Introducing new Food & Function Associate Editor Professor Duo Li

04 Jul 2016

By Sarah Rogers, Development Editor.

We are delighted to announce the appointment of Professor Duo Li as Associate Editor to the Food & Function Editorial Board.

Professor Li is a professor of nutrition at Zhejiang University having been appointed after his education in China and Australia (Lanzhou University, University of Tasmania, RMIT Melbourne) and postdoctoral experience at Deakin University (Australia). His current research interests include food bioactivity, natural products, functional foods and clinical studies. He is the President of the Asia Pacific Clinical Nutrition Society and immediate past-president of the Asia Pacific Vegetarian Union. Professor Li has published more than 310 peer reviewed journal publications, including articles in Food & Function, 9 books or book chapters and 20 patents.

We welcome Professor Li and his expertise to the Food & Function Editorial Board as Associate Editor alongside Tim Foster, Cesar Fraga, Isabel C F R Ferreira and Mario Ferruzzi. This appointment strengthens the Editorial Board, with all papers handled by an expert in the field. Submit your paper to Professor Li today!

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 – top 10 most accessed articles between January – April 2016

28 Jun 2016

By Aliya Anwar.

The most downloaded Food & Function articles from January – April 2016 were:

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. Weitschiesa and A. Brodkorb*
Food Funct., 2014, 5, 1113-1124
DOI: 10.1039/C3FO60702J

Edible oil structuring: an overview and recent updates
Ashok R. Patel* and Koen Dewettinck
Food Funct., 2016, 7, 20-29
DOI: 10.1039/C5FO01006C

Dietary protein intake and human health
Guoyao Wu
Food Funct., 2016, 7, 1251-1265
DOI: 10.1039/C5FO01530H

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

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

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

Food derived microRNAs
Anika E. Wagner,* Stefanie Piegholdt, Martin Ferraro, Kathrin Pallauf and Gerald Rimbach
Food Funct., 2015, 6, 714-718
DOI: 10.1039/C4FO01119H

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 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

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

We hope you found this interesting. Feel free to share your thoughts below and remember, you can submit direct to Food & Function here.

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Food & Function Blog

The 2nd Probiotics Congress: Asia

Top 30 Most Accessed Food & Function Articles in 2016

Professor Laura Bravo Clemente: new Food & Function Associate Editor

7th Biennial Berry Health Benefits Symposium

Top 10 reviewers for Food & Function

2017 AOCS Annual Meeting

Introducing new Food & Function Associate Editor Professor Hang Xiao

Food Safety and Analysis Congress 2016

Introducing new Food & Function Associate Editor Professor Duo Li

Food & Function – top 10 most accessed articles between January – April 2016

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