Journal of Food Quality

Bioactive Food Components and their Chronic Diseases Prevention Effects 2021


Publishing date
01 Dec 2021
Status
Closed
Submission deadline
30 Jul 2021

Lead Editor

1Jiangsu University, Zhenjiang, China

2University of Massachusetts, Amherst, USA

3Kunming University of Science and Technology, Kunming, China

4Chinese Pharmaceutical University, Nanjing, China

This issue is now closed for submissions.
More articles will be published in the near future.

Bioactive Food Components and their Chronic Diseases Prevention Effects 2021

This issue is now closed for submissions.
More articles will be published in the near future.

Description

Epidemiological evidence has suggested that bioactive food components such as polyphenols, polysaccharides, flavonoids, peptides, and saponins offer versatile health-promoting properties. A healthy diet can help prevent the development of various non-communicable diseases such as cancer, diabetes, obesity, colitis, and cardiovascular diseases. However, more cell culture or animal studies are still needed to further clarify the bioactivities, including their safety risk and the underlying mechanisms of action, before applying many of these bioactives in the food industry.

In order to enhance the growth of research related to food bioactives and their biological activities, this Special Issue is proposed to seek original works or reviews addressing the effects of bioactive food components on the safety, nutrition and quality of food as well as their potential biological activities and effects. Both original research and review articles are welcome, especially those which provide significant information for the extensive applications of these bioactives in improving both food production and human health.

Potential topics include but are not limited to the following:

  • Chemistry relating to antioxidants, phytochemicals, botanicals, protein hydrolysates, peptides, and polysaccharides
  • Influence of different processing methods on the chemistry of bioactive components in food
  • Bioavailability of bioactive components in food
  • Isolation and identification of bioactives in food
  • Food components and human health
  • Food safety and toxicology

Articles

  • Special Issue
  • - Volume 2021
  • - Article ID 9914508
  • - Research Article

Chemical Constituents and Coagulation Activity of Amygdalus persica L. Flowers

Juanjuan Zhang | Zhenhua Yin | ... | Wenyi Kang
  • Special Issue
  • - Volume 2021
  • - Article ID 8394152
  • - Research Article

The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone

Yunliang Li | Xiaojing Wang | ... | Haile Ma
  • Special Issue
  • - Volume 2021
  • - Article ID 9975586
  • - Research Article

Evaluating the Effects of MKAVCFSL Derived from Bighead Carp (Hypophthalmichthys nobilis) Flesh on Antioxidant Activity in Caco-2 Cells In Vitro

Chi Zhang | Yinxiao Zhang | ... | Xinqi Liu
  • Special Issue
  • - Volume 2021
  • - Article ID 5523356
  • - Research Article

Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

Xue Zhang | Shuai Zhang | ... | Zhida Sun
  • Special Issue
  • - Volume 2021
  • - Article ID 5523965
  • - Research Article

The Effect of Luteolin and Luteoloside on the Secondary Structure of Lysozyme

Yu Wu | Lijian Cui | ... | Pin Lv
  • Special Issue
  • - Volume 2021
  • - Article ID 5580772
  • - Research Article

Secoisolariciresinol Diglucoside Regulates Adipose Tissue Metabolic Disorder in Obese Mice Induced by a Western Diet

Shan Dong | Wenliang Bai | ... | Ronghu Feng
  • Special Issue
  • - Volume 2021
  • - Article ID 5510779
  • - Research Article

Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii

Xiao-mei Li | Li-kun Ren | ... | Na Zhang
  • Special Issue
  • - Volume 2021
  • - Article ID 5571733
  • - Review Article

Antioxidative Stress Mechanisms behind Resveratrol: A Multidimensional Analysis

Tongyu Gu | Nianmin Wang | ... | Liang Chen
  • Special Issue
  • - Volume 2021
  • - Article ID 5535476
  • - Research Article

Hypoglycemic Effect of Vitexin in C57BL/6J Mice and HepG2 Models

Weidong Xu | Jiayao Li | ... | Ye Peng
Journal of Food Quality
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Acceptance rate33%
Submission to final decision79 days
Acceptance to publication43 days
CiteScore3.600
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Impact Factor2.450
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