The Journal of Food Composition and Analysis is an official publication of the International Network of Food Data Systems
- INFOODS-of the United Nations University, and is sponsored by the Food
and Agriculture Organization of the United Nations. Eight issues are published each year.
The ... click here for full Aims & Scope
The Journal of Food Composition and Analysis is an official publication of the International Network of Food Data Systems
- INFOODS-of the United Nations University, and is sponsored by the Food
and Agriculture Organization of the United Nations. Eight issues are published each year.
The Journal of Food Composition
and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis
on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition
data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition,
with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food
samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition
data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds;
sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or
clinical papers and pharmacology-related papers.
Features:
• Original research
• Short communications
•
Critical reviews
• Study reviews
• Commentaries
Research Areas Include:
• New and rapid methods
of analyses
• Nutrient, bioactive non-nutrient and anti-nutrient data
• Data on wild and under-utilized foods, including
intra-varietal differences
• Computer technology and information systems theory directly relating to food composition database
development, management, and utilization
• Processes of development and selection of single-value entries for food composition
tables
• Quality control procedures and standard reference materials for use in the assay of food components
• Statistical
and mathematical manipulations involved with the preparation and utilization of food composition data
Database coverage includes
AGORA, AGRICOLA, Biological Abstracts, CAB ABSTRACTS, CAB HEALTH,
Current Contents, Dairy Science Abstracts, Food Science and Technology Abstracts, Foodline (R): Food Science and Technology, Nutrition
Abstracts and Reviews, ScienceDirect, Scopus, and Vitis Viticulture and Enology Abstracts.
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Editor-in-Chief:
B. Burlingame
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