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Elsevier

Journals in Carbohydrate chemistry

  • Bioactive Carbohydrates and Dietary Fibre

    • ISSN: 2212-6198
    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. 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.Specif... 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 hydrocolloidsThe 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/biochemist... 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.
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  • Food Hydrocolloids

    • ISSN: 0268-005X
    Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloid additives themselves and the source and nature of the hydrocolloids should be fully described. Details of their physicochemical characteristics must be provided such that the conclusions drawn from the study can be assessed with confidence and that the work can be repeated by others. Manuscripts should clearly outline the specific aims and objectives of the research and must include a fundamental discussion of the research findings at the molecular level and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results will not be accepted for publication in the journal. Studies on hydrocolloids in complex formulations should focus on their influence on the overall properties and their mechanism of action. Simple formulation development studies that primarily aim to optimize proportions of mixed ingredients and/or investigate the variation of processing parameters to enhance formulated product properties will not be considered for publication.The main areas of interest are:The application of novel biochemical, chemical and physicochemical techniques for the characterisation of hydrocolloid materialsThe rheological and thermal properties of hydrocolloids in aqueous systems including their viscosity, viscoelastic properties and gelation behaviour The influence of hydrocolloids on the microstructure, texture and organoleptic properties of complex food systemsThe use of Artificial Intelligence approaches for the prediction and rationalisation of hydrocolloid structure–function relationships, molecular interactions and functional performance in food systemsThe interfacial properties of hydrocolloids including their application in the stabilisation of dispersions, emulsions and foamsHydrocolloid interactions with small molecules and interactions in mixed hydrocolloid systems including their phase behaviour, complexation and Maillard conjugationThe film forming properties of hydrocolloids with application in edible films, coatings and active packagingThe application of hydrocolloids to control the rheology and performance of food bio-ink formulations for 3D printingThe application of hydrocolloids for the encapsulation and controlled release of probiotics and active compounds for inclusion in food formulationsThe modification of hydrocolloid functionality through chemical, biochemical and physical processesThe extraction, physicochemical characteristics and application of hydrocolloid materials from non-traditional sources with commercial potential in food systemsThe function of hydrocolloids as soluble dietary fibre and their influence on human healthManuscripts that deal with the use of hydrocolloids in medical settings such as encapsulation of drugs, wound dressings and tissue engineering together with research involving animal studies will not be considered for publication in Food Hydrocolloids. Such work would be more appropriate for publication in Food Hydrocolloids for Health. This is an open access companion Journal devoted to hydrocolloids applied in human health and nutrition.The Food Hydrocolloids Journal publishes Review articles that provide a focussed overview of the latest developments in specific hydrocolloid research areas.
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