Molecular Nutrition & Food Research

Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.

Molecular Nutrition & Food Research是一份主要研究期刊，致力于健康、安全和分子营养的各个方面，如营养生物化学、营养基因组学和代谢组学，旨在将相关学科产生的信息联系起来： 生物活性：食品成分的营养和医疗作用，包括生物利用度和动力学。 免疫学：了解食物和免疫系统的相互作用。 微生物学：食品腐败、食品病原体、发酵食品的化学和物理方法以及新的微生物过程。 化学：在考虑环境因素的同时分离和分析生物活性食品成分。