Search results
Results from the WOW.Com Content Network
Journal of Functional Foods is a monthly peer-reviewed scientific journal covering various aspects of food research. It is published by Elsevier and was established in 2009. The editor-in-chief is Vincenzo Fogliano ( Wageningen University ) and Mingfu Wang ( Shenzhen University ).
Duttaroy serves as Editor-In-Chief of the peer-reviewed journal Food & Nutrition Research, [8] which has an Impact factor of 3.89 (2020). [ citation needed ] Duttaroy serves on the editorial boards of several other journals, including Prostaglandins Leukotrienes and Essential Fatty Acids , [ 9 ] Nutrients , [ 10 ] and European Journal of Lipid ...
Food & Nutrition Research; Food Quality and Preference; International Journal of Behavioral Nutrition and Physical Activity; International Journal of Obesity; International Journal of Sport Nutrition and Exercise Metabolism; Journal of the Academy of Nutrition and Dietetics; Journal of Agricultural and Food Chemistry; Journal of Food Science
A functional food is a food claimed to have an additional function (often one related to health promotion or disease prevention) by adding new ingredients or more of existing ingredients. [1] The term may also apply to traits purposely bred into existing edible plants, such as purple or gold potatoes having increased anthocyanin or carotenoid ...
Journal of Food and Drug Analysis; Journal of Food Biochemistry; Journal of Food Engineering; Journal of Food Process Engineering; Journal of Food Processing and Preservation; Journal of Food Protection; Journal of Food Quality; Journal of Food Safety; Journal of Food Science; The Journal of Food Science Education; Journal of Functional Foods
According to some studies, time, frequency, and quantity of feedings are other behavioral factors in the DIO model. Some research shows that nightly eating, low eating frequency, and large meal size may contribute to diet-induced obesity. Depression and long-term stress are also reported mechanisms contributing to obesity via increased food intake.
Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. [1]
Masayoshi Yamaguchi (Japanese: 山口 正義, born 1947) is a biomedical scientist and researcher, most known for his contributions to biomedical fields including biochemistry, endocrinology, metabolism, nutrition, pharmacology, and toxicology.