Food Chemistry

 
 

Journal

 3.259(2013)

4.072

Editor-in-Chief:G.G. Birch

Show

03088146

166-189

24

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Aims & Scope

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.

– Methods for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds (with putative health benefits) will be considered.

– Results of method inter-comparison studies and development of food reference materials for use in the assay of food components;

– Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional status;

– General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production including commodity substitution, and verification of organic, biological and ecological labelling) providing sufficient data from authentic samples should be included to ensure that interpretations are meaningful.

Food Chemistry will not consider papers that focus on purely clinical or engineering aspects without any contribution to chemistry; pharmaceutical or non-food herbal remedies; or survey/surveillance data.

Audience

Food technologists, scientists and chemists

Abstracting and Indexing

BIOSIS, CAB Abstracts, Chemical Abstracts, Chemical Engineering Biotechnology Abstracts, Current Contents, EMBASE, EMBiology, Food Science and Technology Abstracts, Global Health, Nutrition Abstracts, Publications in Food Microbiology, SCISEARCH, Science Citation Index, Scopus, Sociedad Iberoamericana de Informacion Cientifica (SIIC) Data Bases
Managing Editor G.G. Birch Food and Nutritional Sciences, University of Reading, PO Box 217 Whiteknights, Reading, RG6 6AH, UK, Editor: Analytical, Nutritional and Clinical Methods Section P. Finglas Inst. of Food Research, Nutrition Health & Con, Norwich Laboratory, Colney Lane, Colney, Norwich, NR4 7UA, UK, Editors S.B. Astley EuroFIR AISBL, Brussels, Belgium, D. Charalampopoulos University of Reading, Reading, UK, S. Elmore University of Reading, Reading, England, UK, S.Y. Jiang Peking University, Beijing, China, F. Shahidi Memorial University of Newfoundland, St John's, Canada, J. Van Camp Universiteit Gent, Gent, Belgium, R. Wrolstad Oregon State University, Corvallis, OR, USA, Editorial Board Members C. Alasalvar Tubitak Marmara Research Center, Gebze/Kocaeli, Turkey, A. Andrews University of Wales, Penylan, Cardiff, UK, J.H. Banoub Fisheries and Oceans Canada, St. John's, NL, Canada, Y. Bao University of East Anglia, Norwich, UK, M. Battino Università Politecnica delle Marche, Ancona, Italy, R.G. Berger Leibniz Universität Hannover, Hannover, Germany, T. Beta University of Manitoba, Winnipeg, MB, Canada, Y.F. Chu Kraft Foods, Glenview, IL, USA, P. Dey Royal Holloway, University of London, Egham, UK, A. Halmos RMIT, Melbourne, Australia, A. Ismail University Putra Malaysia, Upm Serdang, Malaysia, M. Jenner Bideford, UK, M. Jung Woosuk University, Jeonbuk, South Korea, S. Kelly University of East Anglia, Norwich, England, UK, J.F. Kennedy Chembiotech Laboratories, Worcester, UK, P. Kilmartin University of Auckland, Auckland Mail Centre, Auckland, New Zealand, J. Lakkis Pfizer Global Research and Development, Morris Plains, NJ, USA, C.K. Lee Gelugor, Penange, Malaysia, G. Lisinska Wageningen Universiteit, Wroclaw, Poland, M. Mathlouthi Université de Reims Champagne-Ardenne, Reims Cedex, France, B. Ou Brunswick Laboratories, Massachusetts, MA, USA, R. Pegg University of Georgia, Athens, GA, USA, V. Piironen University of Helsinki, Helsinki, Finland, S. Polesello National Research Council of Italy (CNR), Brugherio, Italy, S. Porretta Stazione Sperimentale per L'Industria delle Conserve Alimentari, Parma, Italy, P. Puwastien Mahidol University, Nakhon Pathom, Thailand, E. Risvik Matforsk, As, Norway, B. Saad Universiti Sains Malaysia, Nibong Tebal, Penang, Malaysia, H. Schönfeldt University of Pretoria, Pretoria, South Africa, Jaspreet Singh Massey University, Palmerston North, New Zealand, K. Thurlow LGC Limited, Teddington, UK, F. Toldrá Inst. de Tecnologia del Alimentos, Valencia, Spain, R. Tsao Agriculture and Agri-Food Canada (AAFC), Guelph, ON, Canada, A. Tudos Shell Global Solutions, Amsterdam, Netherlands, F. Ulberth European Commission, Geel, Belgium, C.M. Witthoft , V. Yaylayan McGill University, Ste Anne de Bellevue, QC, Canada, L. Yu University of Maryland, College Park, MD, USA, R. Zeleny European Commission, Geel, Belgium, J. Zhengyu Southern Yangtze University, Wuxi, Jiangsu Province, China
 
 
 
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