Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health by describing (the):Physical properties and structure of foodChemistry of food componentsBiochemical and physiological actions of food componentsNutritional aspects of foodToxicological responses to food componentsClinical and population studies using food or food componentsExamples of topics that are of (special) interest to be published in Food & Function are:Chemistry and physics of food digestion processesRelationship between the physical properties/structure of food and nutrition and health - for example, nutrient release and uptakeMolecular properties and physiological effects of food components (novel ingredients, food substitutes, phytochemicals, bioactives, allergens, flavours and fragrances)Efficacy and mechanisms of bioactives in the body - including biomarkersEffects of food contaminants - including toxicology and metabolismNutrient physiology/metabolism and interactionsRole of nutrition and diet in diseaseThe following types of articles (work, research) are not within the scope of Food & Function:Pure food analysis - these can be published in our sister journal Analytical MethodsPure controlled release of compounds or bioactives that are not clearly within the scope of food research - these are better suited to a pharmaceutical journalIn vitro studies with poorly defined (characterised) extracts and studies without controls will not be considered

食品與功能為物理學(xué)家、化學(xué)家、生物化學(xué)家、營(yíng)養(yǎng)學(xué)家和其他食品科學(xué)家在食品化學(xué)、物理和生物學(xué)的界面上發(fā)表工作提供了獨(dú)特的場(chǎng)所。該雜志通過(guò)描述（以下）來(lái)關(guān)注食品和食品在健康方面的作用：食品的物理性質(zhì)和結(jié)構(gòu)食品成分化學(xué)食品成分的生化和生理作用食品營(yíng)養(yǎng)方面對(duì)食物成分的毒理學(xué)反應(yīng)使用食物或食物成分的臨床和人群研究將在食品與功能雜志上發(fā)表（特別）感興趣的主題示例如下：食品消化過(guò)程的化學(xué)與物理食物的物理性質(zhì)/結(jié)構(gòu)與營(yíng)養(yǎng)和健康之間的關(guān)系-例如，營(yíng)養(yǎng)釋放和吸收食品成分的分子特性和生理效應(yīng)（新成分、食品替代品、植物化學(xué)物質(zhì)、生物活性劑、過(guò)敏原、香料和香料）包括生物標(biāo)志物在內(nèi)的體內(nèi)生物活性的功效和機(jī)制食品污染物的影響-包括毒理學(xué)和新陳代謝營(yíng)養(yǎng)生理/代謝與相互作用營(yíng)養(yǎng)和飲食在疾病中的作用以下類(lèi)型的文章（工作、研究）不在食品和功能范圍內(nèi)：純食品分析-這些可以發(fā)表在我們的姐妹雜志《分析方法》上。食品研究范圍內(nèi)不明確的化合物或生物活性的純受控釋放-這些更適合于醫(yī)藥雜志。不考慮定義不清（特征性）提取物的體外研究和無(wú)對(duì)照的研究。