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Food Chemistry: X

Description
Food Chemistry: X is the open access mirror journal of Food Chemistry.

 

Status
active
Indexing
INSPEC; PubMed Central; Scopus
Subject

Source type
Journal
Publisher
ISBN ISSN
2590-1575
First volume
1
Last volume
6+
Homepage
Description
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.


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