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foodchemWelcome to the DeepDyve page for Food Chemistry published by Elsevier. Articles in this journal are popular with our subscribers.

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Journal Description

 The Journal of 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, flavor 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

Editor-in-Chief:  G.G. Birch

Impact Factor:  3.259

ISSN:   0308-8146

Popular Articles from Food Chemistry

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