Aims and scope
Journal of Food & Biofunction (JFB) is a peer-reviewed open-access international journal that invites original research, reviews, short reports, and commentaries focusing on research in food science, nutrition, and health.
JFB aims to
publish novel, cutting-edge, original research focusing on food, functional
foods, bioactive ingredients, and their mechanisms of action, as well as their
roles in health nutrients and disease prevention.
The Journal
covers the following areas, but is not limited to:
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Bioavailability
and metabolism assessment of food components. |
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Biochemical
and physiological activities of food components (allergens, fibres,
flavours and fragrances, nutrients, micronutrients, and food phytochemicals). |
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Biomarkers of
foods and effects on human health. |
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Cellular and
molecular properties/effects/mechanisms of food/food components. |
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Digestive
characteristics of food components, bioavailability, and mechanism. |
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Drinks and liquid
nutrition. |
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Economics and
healthcare delivery. |
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Environmental
impact and sustainable food security. |
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Food
Biotechnology and Nanotechnology. |
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Foodomics, including food
metabolomics and nutrigenomics. (please check it). |
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Gut microbiota
and human physiological interaction with food. |
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Health effects
of food processing (packaging, packaging materials, and storage) and
functionality. |
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Immunomodulatory,
metabolic, cardiovascular, neurological, and cancer preventive effects of
food and food supplements. |
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Impact of food
matrix or processing on nutrient release and uptake. |
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In vitro, in
vivo animal or/and human clinical study of bioactive food constituents
adopting genomic, chemical, and biochemical technologies. |
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Microbiota and
human health. |
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Nutrigenomics
and nutrigenetics in functional foods. |
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Nutritional
and biological assessment of food. |
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Nutritional
and metabolic characteristics of plant bioactive components. |
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Nutritional
and technological aspects related to the development of functional foods and
nutraceuticals. |
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Nutritional
supplementation and dietary intervention. |
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Nutritional and pharmacological
treatment. |
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Physico-chemical
properties and sensory perception that relate to human health. |
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Physiology and
pathophysiology of nutrition and metabolism in humans. |
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Promoting the
role of functional foods for controlling diabetes, aging, obesity, weight
management, and gastrointestinal disorders. |
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Regulatory
aspects of functional foods and related issues, including global health
challenges, malnutrition, and food-habit-associated diseases. |
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Sport
nutrition and personalized nutrition. |
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Toxicity,
efficacy, and safety of bioactive compounds and their health issue. |
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Out of scope |
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Foods that are
not recognised as human diet contributors, such as traditional herbal
medicines, medicinal plants and extracts, and active compounds of such
plants. |
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Animal
nutrition research that is not related to human nutrition. |
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Pharmacological/pharmaceutical
studies that do not come directly from edible foods (i.e., dietary
supplements (tablet, capsule, soft-gel, powder, or liquid). |
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Manuscripts
with pure food analysis (Physico-chemical composition/properties), cannot be
published. |
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Theoretical,
meta-analysis, computational, or bioinformatic studies without appropriate
biological studies will not be considered for publication. |
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Food
engineering, preservation, and sustainable technologies or studies using
non-edible waste by-products of foods and food processing. |
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Studies on
consumer perception, acceptance, and barriers to the adoption of functional
foods. |
Editor-in-Chief
This work is licensed under the
Creative Commons Attribution 4.0
License.(CC BY-NC 4.0).