Food Chemistry
Elsevier (Verlag)
Zeitschrift
0308-8146 (ISSN)
32 Ausgaben pro Jahr
Lieferbar (Termin auf Anfrage)
Beschreibung
The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry.
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
Topics include:
- Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;
- Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry;
- Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions;
- Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes;
-Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate.
Analytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
Topics include:
- Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;
- Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry;
- Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions;
- Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes;
-Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate.
Analytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.