JOURNAL OF FOOD BIOCHEMISTRY（食品生物化学杂志）影响因子_期刊投稿发表

期刊简介

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 foodsExamples 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

《食品生物化学杂志》全面发表同行评审的原创研究和评论论文，内容涉及处理、储存和加工对食品组织、系统和饮食中生物活性化合物的生物化学方面的影响。食品科学、食品技术、生物化学和营养学的研究人员，特别是学术界和工业界的研究人员，将在该杂志中发现许多巨大的用途和兴趣。涵盖范围包括：-生物化学的采后/宰后和加工问题-酶化学和技术-膜生物学和化学-细胞生物学-生物物理学-遗传表达-食品成分的药理学特性，重点是食品中生物活性成分的含量最近发表的论文中涉及的两个主题，营养/功能食品和采后/宰后，包括以下主题：-生物活性化合物在食品中发现，如巧克力和草药，因为它们影响血清胆固醇，糖尿病，高血压和心脏病-水果成熟过程的机制-肉类风味前体的生物发生-养殖鱼类的生物化学变化如何影响加工和食用质量

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