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.Papers will cover topics such as new food bioactives; efficacy and safety of bioactive compounds, and other healthy food constituents using genomic, chemical and biochemical technologies.Characterisation of healthy foods and functional constituents with reference to product development; preparation of natural and synthetic ingredients for use in foods, effects of processing (including packaging and storage) on functionality and improvement of product quality; verification, quality control and traceability of natural and synthetic functional food ingredients and products will be considered. The regulatory aspects of functional foods and related issues e.g. labelling, substantiation of health claims are also of interest together with those dealing with the value creation on the food chains based on the nutritional/healthy aspects.The following papers are not within the scope of the Journal:Papers only dealing with food analysis and characterization of food structure and compositionPapers focusing on the absorption kinetic of single bioactivesPapers dealing with pure compounds having no connection with food
《功能性食品杂志》旨在综合健康食品和生物活性食品成分的基础和应用研究结果。该杂志集中在食品技术、营养和健康之间的特定领域，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、膳食纤维、益生菌、功能脂质、生物活性肽、维生素、矿物质和植物药以及其他膳食补充剂领域。与功能性食品和饮料开发有关的营养和技术方面是杂志的核心兴趣。研究食品消化、食品生物活性物质的生物利用度以及食品及其成分调节与疾病预防相关的生理参数的机制的实验工作，以及研究病理学受试者的个性化营养和营养需求的实验工作，尤其令人感兴趣。论文将涵盖新的食品生物活性；生物活性化合物的功效和安全性，以及使用基因组学、化学和生物化学技术的其他健康食品成分。与产品开发有关的健康食品和功能成分的特征；食品中天然和合成成分的制备、加工(包括包装和储存)对功能和产品质量的影响；将考虑天然和合成功能性食品成分和产品的验证、质量控制和可追溯性。功能性食品的监管方面和相关问题（如标签、健康声明的证实）也与那些基于营养/健康方面处理食品链价值创造的问题一样重要。以下论文不在期刊范围内：论文仅涉及食品分析和食品结构和成分的表征关于单一生物活性物质吸收动力学的论文处理与食品无关的纯化合物的论文
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