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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 ).
[28] [note 4] He is the section editor of Medicine journal, [29] a member of the editorial board of the controversial and non-peer reviewed journal Medical Hypotheses [30] and the Journal of Geriatric Cardiology [31] and sits in the scientific advisory board of Techno Scienze Publisher [32] which publishes a number of journals. [33]
The National Center for Complementary and Integrative Health (NCCIH) is a United States government agency which explores complementary and alternative medicine (CAM). It was created in 1991 as the Office of Alternative Medicine (OAM), and renamed the National Center for Complementary and Alternative Medicine (NCCAM) before receiving its current name in 2014. [1]
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
A low-FODMAP diet is a person's global restriction of consumption of all fermentable carbohydrates (), [1] recommended only for a short time. A low-FODMAP diet is recommended for managing patients with irritable bowel syndrome (IBS) and can reduce digestive symptoms of IBS including bloating and flatulence.
In 2001, the National Agricultural Research Organization was established based on research institutes and experimental stations of MAFF. It was merged with a research institution in 2003 and with two other research institutes in 2006, and then renamed to the present name, National Agriculture and Food Research Organization. [2]
Journal of Food Science or JFS (Founded in 1936 as Food Research) – IFT's premier scientific journal dealing with all peer-reviewed aspects of food science (food chemistry, food microbiology, food engineering, toxicology, nanoscale materials, nutrition, and sensory evaluation. It annually publishes over 400 papers and 2,500 pages with authors ...
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 ...