Functional Food Science
The Functional Food Science (FFS) journal is a peer-reviewed, open-access international journal which serves as the journal of the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC). The journal’s overall focus is on Functional Food Science, which is a new and unique area of health and nutrition. Although currently a small scientific field, Functional Food Science is quickly expanding as studies show that functional food products can help manage chronic disease and promote overall wellness. This is reflected in our journal’s rapidly growing citation score.
The articles we publish include cutting-edge biomedical research and development of functional foods. The goal is to provide research that can lead to the development of functional food products. The actual definition for these functional foods, as provided by the Functional Food Center (FFC) is as follows: “Natural or processed foods that contain biologically-active compounds; which, in defined, effective non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, for the prevention, management, or treatment of chronic disease or its symptoms.”
The journal also serves as an excellent resource for: PhD students, professors, public health professionals, medical doctors, dieticians, nutritionists, government representatives (FDA, NIH, USDA) and the general public for information regarding the latest advancements for the prevention, treatment, and management of chronic diseases or its symptoms using functional foods and bioactive compounds including antioxidents, vitamins and many more.
The FFS journal has been published under the title Functional Food Science, planning on starting in June, 2021 however, this depends on several factors and is subject to change. You can submit your manuscripts and cover letter here or directly to the Editorial Office at email@example.com as an e-mail attachment. Additional information about submission guidelines can be found here and an example cover letter can be found here.
Vol 1, No 8 (2021): August 2021
Table of Contents
|Effect of brewing method on quality parameters and antioxidant capacity of black tea||[Abstract] [Full Article]|
|Zeynep B. Guzel-Seydim, Atif Can Seydim, Annel K. Greene||1-13|
|Pycnogenol - extract from French maritime pine bark (Pinus pinaster), as an effective antioxidant against superoxide radical||[Abstract] [Full Article]|
|Beata Cizmarova, Anna Birkova, Beata Hubkova, Beata Bolerazska||14-22|