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Structure and Functions of Biomolecules in Food and their Role in Producing Sustainably Functional Foods, Nutraceuticals, and Pharmaceuticals

Call for Papers

The issues of sustainability of food production, food security, and functionality are very high on the scientific and political agendas.

Communities around the world seek ways to sustain and increase agricultural production and increase the use of aquaculture as a medium to provide essential nutritious and affordable food to everyone.

At the same time, a considerable part of research in academia and industry focuses on the production of functional food with particular interest towards food components that have health benefits, i.e., components against inflammation and related diseases (such as cardiovascular diseases, cancer, diabetes, and stroke).

Biochemical and metabolomic studies of the bioactive food components play a key role in designing and producing novel functional food with enhanced health benefits including anti-inflammatory properties. Potential topics include, but are not limited to:

  • Natural products and inflammation
  • Dietary habits and inflammation
  • The biosynthesis of anti-inflammatory food components
  • Food security with focus to sustainable production of feeds
  • Functional food and health supplements against inflammation
  • Bioactive molecules and disease

Before submission authors should carefully read over the journal’s Author Guidelines, which are located at http://www.hindawi.com/journals/jchem/guidelines/. Prospective authors should submit an electronic copy of their complete manuscript through the journal Manuscript Tracking System at http://mts.hindawi.com/submit/journals/jchem/food.chemistry/cules/ according to the following timetable:

Manuscript DueFriday, 14 March 2014
First Round of ReviewsFriday, 6 June 2014
Publication DateFriday, 1 August 2014

Lead Guest Editor

  • Ioannis Zabetakis, Laboratory of Food Chemistry, Department of Chemistry, University of Athens, Athens, Greece

Guest Editors

  • Elizabeth Fragopoulou, Laboratory of Biology, Biochemistry, Physiology and Microbiology, Department of Nutrition and Dietetics, Harokopeio University of Athens, Athens, Greece
  • Terry Smith, Biomedical Sciences Research Complex, School of Biology, University of St. Andrews, The North Haugh, Fife, Scotland