Food Bioactives Research and the Journal of Agricultural and Food Chemistry. Symposium Introduction

被引：7
|
作者：
Tomas-Barberan, Francisco A. [1 ]
Somoza, Veronika [2 ]
Finley, John [3 ]
机构：
[1] CEBAS CSIC, Murcia 30100, Spain
[2] Univ Vienna, Fak Chem, A-1010 Vienna, Austria
[3] Louisiana State Univ, Baton Rouge, LA 70803 USA
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2012年 / 60卷 / 27期
关键词：
food; health; biological activity; phytochemicals; ANTIOXIDANT CAPACITY; POLYPHENOLS; HEALTH;
D O I：
10.1021/jf205066c
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The bioactive compounds in foods have been the topic of many papers over the past 20 years and are among those that have received a higher citation in agriculture and food science journals. With the occasion of the 60th anniversary of the Journal of Agricultural and Food Chemistry, a Symposium on Food Bioactives was held during the 2011 American Chemical Society meeting in Denver, CO. The symposium was organized as an overview of the state of the art in knowledge of food bioactives and the perspectives and trends for the 21st century.
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页码：6641 / 6643
页数：3
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