Journal of Food Biochemistry

Journal Title

  • Journal of Food Biochemistry

ISSN

  • E 1745-4514 | P 0145-8884 | 0145-8884 | 1745-4514

Publisher

  • Wiley

Listed on(Coverage)

JCR1997-2019
SJR1999-2019
CiteScore2011-2019
SCI2010-2019
SCIE2010-2021
CC2016-2021
SCOPUS2017-2020
MEDLINE2020-2021
EMBASE2020

Active

  • Active

    based on the information

    • SCOPUS:2020-10

Country

  • USA

Aime & Scopes

  • The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: /// Biochemistry of postharvest/postmortem and processing problems /// Enzyme chemistry and technology /// Membrane biology and chemistry /// Cell biology /// Biophysics /// Genetic expression /// Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: /// Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease /// The mechanism of the ripening process in fruit /// The biogenesis of flavor precursors in meat /// How biochemical changes in farm-raised fish are affecting processing and edible quality

Article List

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