食品生物化学杂志 SCIE

期刊简介预计审稿时间： 约3.0个月

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

《食品生物化学杂志》发表经过同行评审的原创研究和评论论文，研究处理、储存和加工对食物组织、系统和饮食中生物活性化合物的生化方面的影响。

食品科学、食品技术、生物化学和营养学的研究人员，尤其是学术界和工业界的研究人员，会发现该杂志非常有用且有趣。内容包括：

-采后/宰后生物化学和加工问题

-酶化学和技术

-膜生物学和化学

-细胞生物学

-生物物理学

-基因表达

-食品成分的药理特性，重点是食品中生物活性成分的含量

最近发表的论文中涵盖了当前广泛关注的两个主题，即营养保健品/功能性食品和采后/宰后，包括以下主题：

-食品中发现的生物活性化合物，如巧克力和草药，因为它们会影响血清胆固醇、糖尿病、高血压和心脏病

-水果成熟过程的机制

-水果中风味前体的生物发生肉类

-养殖鱼的生化变化如何影响加工和食用品质

《Journal Of Food Biochemistry》(食品生物化学杂志)编辑部通讯方式为WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148。如果您需要协助投稿或润稿服务，您可以咨询我们的客服老师。我们专注于期刊投稿服务十年，熟悉发表政策，可为您提供一对一投稿指导，避免您在投稿时频繁碰壁，节省您的宝贵时间，有效提升发表机率，确保SCI检索（检索不了全额退款）。我们视信誉为生命，多方面确保文章安全保密，在任何情况下都不会泄露您的个人信息或稿件内容。