Innovative Applications of Natural Products in Functional Food Development
摘要截稿:
全文截稿: 2024-12-29
影响因子: 3.067
期刊难度:
CCF分类: 无
中科院JCR分区:
• 大类 : 农林科学 - 2区
• 小类 : 食品科技 - 3区
Overview
Guest editors:
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Carlos Cespedes-Acuña - cespedes.leonardo@gmail.com
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Zhao-Jun Wei - zjwei@hfut.edu.cn
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Special issue information:
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We are pleased to invite you to submit original articles and reviews to the special issue entitled “Innovative Applications of Natural Products in Functional Food Development” (VS-) in a prestigious journal of Food Bioscience. Natural products play a vital role in human wellness and in food quality via various physiological and biological activities based on their specific chemical structures. Recently, the antioxidant, anti-tumor (anti-cancer), anti-aging, anti-viral, anti-diabetic, and gut microbiota regulatory efficiencies of natural products have been at the forefront of many in vitro and in vivo studies. A variety of novel natural products have attracted more attention in order to investigate or expand their applications and functions, which facilitate their use as food ingredients or bioactive compounds in food and natural health products and pharmaceutical fields. Functional foods promote good health and assist in the prevention of diseases, making it a more appealing alternative option for consumers. Therefore, increasing effort is being dedicated to developing advanced functional foods and shedding light on the underlying mechanisms via which the desired therapeutic effect is achieved. The key purpose of this special issue is to present latest, high-quality, advanced research and knowledge contributed by various research groups globally working on natural products that would shape the future research direction in the development of functional foods. This Special issue aims to further exploit the use of natural compounds that can serve as functions additives in foods and examine the mechanisms via which the desired effect is achieved.
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Manuscript submission information:
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Papers should follow the standard guidelines of Food Bioscience and they will be decided by Guest Editors whether they can be sent for review. All manuscripts, including Original Articles and Reviews will be subject to a standard peer review process.
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Food Bioscience website for on-line submission.
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Food Bioscience is an international high-quality journal in the field of bio-related food research. Its Impact Factor 2022 (Clarivate Analytics, 2023) is 5.2 and CiteScore 2022 is 5.6. According to Scimago, Food Bioscience has been ranked in quartile Q1 (Food Science) and Q2 (Biochemistry). This journal is committed to promoting the development of global food bioresearch.
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Please choose Special Issue article type “VSI:Bioproducts and functional food - Research paper” or “VSI: Bioproducts and functional food- Review” while submitting.
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Journal information can be found at the link.
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Authors’ guidelines are available at the link.
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Please contact the above Guest Editor directly in regard to any further questions.
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Deadline for submission: 29 December 2024