中文簡介

《功能性食品雜志》旨在綜合健康食品和生物活性食品成分的基礎和應用研究結果。該雜志集中在食品技術、營養和健康之間的特定領域，歡迎論文具有良好的跨學科方法。該雜志將涵蓋植物生物活性、膳食纖維、益生菌、功能脂質、生物活性肽、維生素、礦物質和植物藥以及其他膳食補充劑領域。與功能性食品和飲料開發有關的營養和技術方面是雜志的核心興趣。研究食品消化、食品生物活性物質的生物利用度以及食品及其成分調節與疾病預防相關的生理參數的機制的實驗工作，以及研究病理學受試者的個性化營養和營養需求的實驗工作，尤其令人感興趣。論文將涵蓋新的食品生物活性；生物活性化合物的功效和安全性，以及使用基因組學、化學和生物化學技術的其他健康食品成分。與產品開發有關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備、加工(包括包裝和儲存)對功能和產品質量的影響；將考慮天然和合成功能性食品成分和產品的驗證、質量控制和可追溯性。功能性食品的監管方面和相關問題（如標簽、健康聲明的證實）也與那些基于營養/健康方面處理食品鏈價值創造的問題一樣重要。以下論文不在期刊范圍內：論文僅涉及食品分析和食品結構和成分的表征關于單一生物活性物質吸收動力學的論文處理與食品無關的純化合物的論文

　　英文簡介

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

　　近年期刊自引率趨勢圖

　　JCR分區

JCR分區等級	JCR所屬學科	分區	影響因子
Q2	NUTRITION & DIETETICS	Q2	5.223
	FOOD SCIENCE & TECHNOLOGY	Q2

　　近年期刊影響因子趨勢圖

　　CiteScore數值

CiteScore	SJR	SNIP	學科類別	分區	排名	百分位
8.20	0.861	1.210	大類：Agricultural and Biological Sciences 小類：Food Science	Q1	32 / 338	90%
			大類：Agricultural and Biological Sciences 小類：Medicine (miscellaneous)	Q1	39 / 276	86%
			大類：Agricultural and Biological Sciences 小類：Nutrition and Dietetics	Q1	19 / 127	85%

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