Special Issue - ‘Food Glycome: bioactive functions of food derived carbohydrates’
• 大类 : 工程技术 - 2区
• 小类 : 食品科技 - 1区
The Journal of Functional Food hosts a special issue on Food Glycome. The purpose of this special issue is to provide new information to the readers with respect to bioactive carbohydrate ingredients in food. Source such as milk, plant, fungi and animals are of interest as are modern procedures used to study carbohydrates in foods and beverages. The effect on the different aspects of health covering in vitro, cell culture, animal and human studies as well as the aspects of sensory and consumer science related to carbohydrate based ingredient development are also welcome.