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Literature / Source Database:
Food Chemistry: X
Description
Food Chemistry: X is the open access mirror journal of Food Chemistry.
| Title (short) |
Food Chem. X |
| Languages |
English |
| First year |
2018 |
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Status
active
Indexing
INSPEC; PubMed Central; Scopus
Subject
Source type
Journal
Publisher
ISBN ISSN
2590-1575
First volume
1
Last volume
6+
Homepage
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Availability |
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| Text PDF |
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free access |
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| Text Html |
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for subscriber |
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| References |
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not available |
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| Abstracts |
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| TOC |
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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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