Selected, peer reviewed papers from the conference will be published in a special issue of Food Hydrocolloids.
Food HydrocolloidsFood Hydrocolloids only publishes original and novel research that is of high scientific quality. Research areas include basic and applied aspects of the characteristics, properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents, film formers or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence.
In particular, Food Hydrocolloids covers:
- The full scope of hydrocolloid behaviour, including isolation procedures, chemical and physicochemical characterization, through to end use and analysis in finished food products.
- Structural characterization of established food hydrocolloids and new ones ultimately seeking food approval.
- Gelling mechanisms, syneresis and polymer synergism in the gelation process.
- Rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties.
- Theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems.
- Surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour.
- Phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability.
- Droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes.
- Fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture.
- Direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components. *Toxicological, physiological and metabolic studies of hydrocolloids.
Bioactive Carbohydrates and Dietary Fibre
Bioactive Carbohydrates and Dietary Fibre is intended to be an international journal focused on dietary fibre, and bioactive carbohydrates (including bioactive polysaccharides, oligosaccharides and glycoproteins. Bioactive Carbohydrates and Dietary Fibre It will include original studies and comprehensive reviews on the primary structure, molecular characteristics including conformation, size and shape, and bioactivities demonstrated by studies using in vitro, cell culture, animal and human clinical trials for understanding the action mechanisms and efficacy of bioactive carbohydrates from plants, fungi, animals and produced by biotechnology.
Specific bioactivities such as reducing serum cholesterol, modulating blood glucose and insulin levels, fermentability in the gastrointestinal track, anti-tumor, anti-inflammatory, immune regulatory and anti-oxidant activities demonstrated by these bioactive carbohydrates are the main focus of this journal. It also covers the areas of interaction of dietary fibres, oligosaccharides, polysaccharides and glycoproteins with food matrices which may enhance or alter their efficacy, shelf-life stability of the bioactivities.
Papers will cover such issues as:
- Structural characterization of bioactive polysaccharides, oligosaccharides and glycoproteins
- Conformation and molecular characteristics of bioactive polysaccharides, oligosaccharides and glycoproteins
- Bioactivities of polysaccharides including: anti-cancer, immune modulation, anti-inflammatory, anti-oxidant etc
- New anti-cancer polysaccharides from herbs
- Recent advances in bioactive polysaccharides, oligosaccharides and glycoproteins
- Analysis and physicochemical characterization of soluble and insoluble dietary fibre
- Effects of dietary fibre on post-prandial blood glucose and/or insulin levels
- Effect of dietary fibre on blood total and/or LDL cholesterol levels;
- Effects of dietary fibre on gut function and ecology of microflora
- Role of a diet rich in soluble fibre in reducing body weight
- Development of dietary fibre industry
- Animal and clinical trial studies
- Updates on regulatory changes and legal constraints on nutritional dietary fibre and other food hydrocolloids
The subject borders on medicine but is not a medical subject. The common factor for published papers is “bioactivity” and it’s influence on health. Origin, husbanding, extraction, characterization, purification, cell culture, animal and clinical trials leading towards a medical or food supplemental applications will be considered. To be considered for this journal the research needs to cross-over from chemistry/biochemistry into biological investigation, with opportunities too for those who work on immune systems to contribute.
Types of contribution:
- Original research papers (full papers and short communications)
- Invited reviews
- Opinion pieces
- Perspective commentaries.
A Journal Devoted to Scientific and Technological Aspects of Industrially Relevant Polysaccharides Carbohydrate Polymers is a major journal within the field of glycoscience, and covers the study and exploitation of polysaccharides which have current or potential application in areas such as bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering and wood, and other aspects of glycoscience. Topics of interest to the journal:
- structure-property relationships
- analytical methods
- chemical, enzymatic and physical modifications
- natural functions
- interactions with other materials