Journal of Functional Foods（功能食品杂志）影响因子_期刊投稿发表

期刊简介

Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.

《功能性食品杂志》继续保持着同样的目标和范围、编辑团队、投稿系统和严格的同行评审。我们给予作者提供在食品和营养领域知名的领先期刊上发表高质量论文的机会。《功能性食品杂志》是一本以科学方法论为基础，以健康食品和生物活性食品为研究对象的综合性杂志，以食品技术、食品加工、食品加工、食品加工、食品加工、食品加工、食品包装、食品加工、食品加工、食品包装、食品加工、食品包装、食品加工、食品包装、食品加工、食品包装、食品包装、食品加工、食品包装、食品加工、食品包装、食品加工、食品包装、食品加工、食品包装、食品加工、食品包装、食品加工、食品包装、食品加工、食品包装、食品加工、食品包装、食品加工、食品包装、食品包装、食品加工、食品包装、食品加工、食品包装、食品加工、食品包装、食品加工、食品加工、食品加工、食品包装、食品加工、食品包装、食品加工、食品加工、食品包装、食品加工、食品加工、食品包装、食品加工、食品加工营养和健康欢迎论文具有良好的跨学科方法。该杂志将涵盖植物生物活性领域;膳食纤维、益生菌;功能性脂质;生物活性肽;维生素、矿物质和植物性药物以及其它膳食补充剂。与功能性食品和饮料的开发有关的营养和技术方面是该杂志的核心兴趣。涉及食物消化、食物生物活性物质的生物利用度以及食物及其成分能够调节与疾病预防有关的生理参数的机制的实验工作，以及涉及病理对象的个性化营养和营养需要的实验工作，特别令人感兴趣。

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