J FOOD BIOCHEM
ISSN：0145-8884 E-ISSN：1745-4514 出版商：Wiley 国家：UNITED STATES 周期：Bimonthly
| 收录情况 | h-index：40 CiteScore：2.80 |
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
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