Food Chemistry

Food Chem

0308-8146

Therapeutic Area

Chemistry, Nutrition, Physiology

Chemists, Nutritionists, Physiologists, Scientists

Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. 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 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.

No associations affiliated with this journal

Elsevier Ltd. - London

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