Special Issue - ‘Food Glycome: bioactive functions of food derived carbohydrates’
摘要截稿:
全文截稿: 2019-06-30
影响因子: 3.701
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 - 2区
• 小类 : 营养学 - 2区
Overview
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.