中文简介

分子营养与食品研究是一个主要的研究期刊，致力于健康、安全和分子营养的各个方面，如营养生物化学、营养学和代谢组学，旨在将相关学科的信息联系起来：生物活性：食物成分的营养和医学效应，包括生物利用度和动力学。免疫学：了解食物与免疫系统的相互作用。微生物学：食品变质、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，对生物活性食品成分进行分离和分析。

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英文简介

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.