Journal of Food Biochemistry

thumbnail image: Journal of Food Biochemistry
  • Editorial Board: Norman F. Haard, CA
  • Published Date: 22 June 2010
  • Source / Publisher: Wiley
  • Copyright: 2010 Wiley Periodicals, Inc.

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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

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Magazine of Chemistry Europe (16 European Chemical Societies) published by Wiley-VCH