Food Chemistry
publishes original research papers dealing with the chemistry and biochemistry of foods and raw materials
covering the entire food chain from `farm to fork.'
Topics include:
– Chemistry relating to major and minor components
of food, their nutritional, physiological, sensory, flavour and microbiological aspects;– Bioactive ... click here for full Aims & Scope
Food Chemistry
publishes original research papers dealing with the chemistry and biochemistry of foods and raw materials
covering the entire food chain from `farm to fork.'
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 Section
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.
Hide Aims & Scope
Home | Elsevier Sites | Privacy Policy | Terms and Conditions | Feedback | Site Map | A Reed Elsevier Company