Journals in Food chemistry
Journals in Food chemistry
- ISSN: 0308-8146
Food Chemistry
The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry .Food Chemistry publishes 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. The assessment of the manuscripts considers a number of elements including novelty, scientific rigour, scientific advancement of a particular field and the overall interest to the readership.Research advancing the theory and practice of molecular sciences of foods or cure/prevention of human diseases will not be considered for inclusion in Food Chemistry .Topics featured in Food Chemistry 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, storage, distribution and domestic conditions;Effects of processing including novel ones and different extraction methods on the composition, quality and safety of foods, co-products, bio-based materials, , and processing wastes;Chemistry of food additives, contaminants, processing aids, and agro-chemicals, together with their metabolism, toxicology and food fate.We also accept Analytical Papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.For Analytical Papers, especially those dedicated to the development and validation of methods, authors are encouraged to follow internationally recognized guidelines, such as EURACHEM - for chemical compounds (https://www.eurache... or FDA - for microbiological data (https://www.fda.gov... and proper statistical methods should be applied. Special attention should be given to linearity, selectivity, determination of LOD/LOQ, repeatability and reproducibility of the analysis. Authors should also pay attention to trueness and, when possible (quantitative methods), determine the uncertainty of measurement. Overall, real samples should be analyzed by the state-of-the-art and the newly developed method for validation purposes. The results from new and novel methods (including sensors) should be compared with an acceptable reference method as part of the validation procedure (e.g. AOAC, CEN etc).Methods for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds (with putative health benefits) with proper validation in real samples will be considered.Results of method inter-comparison studies and development of food reference materials for use in the assay of food components;Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional status;General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production including commodity substitution, and verification of organic, biological and ecological labelling) using chemical markers, providing sufficient data from authentic samples should be included to ensure that interpretations are meaningful.The following topics/manuscripts will not be considered for publication in Food Chemistry, unless otherwise stated.Clinical or engineering papers without contribution to chemistryPharmaceuti... or non-food herbal remedies;Traditional or folk medicines;Food supplements, botanicals and herbal extract including Royal Jelly and Propolis, bee pollen and pollen, unless they are added to food as part of functional food development;Survey/s... data;In silico studies and/or network pharmacology, or computational simulations without proper validation in vitro/in vivo;Papers containing a high proportion of molecular based content (these papers will be offered a transfer to our companion journal Food Chemistry: Molecular Sciences);Work that is incremental and does not present significant advances in current scientific knowledge.
- ISSN: 0268-005X
Food Hydrocolloids
Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloids themselves. The source and nature of the hydrocolloid materials should be fully described and details of their physicochemical characteristics provided. Manuscripts should clearly outline the specific aims and objectives of the research and must include a fundamental discussion of the research findings at the molecular level and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results will not be accepted for publication in the journal. Studies on hydrocolloids in complex formulations should focus on their influence on the overall properties and their mechanism of action. Simple formulation development studies that primarily aim to optimize proportions of mixed ingredients and/or processing conditions to enhance formulated product properties will not be considered for publication.The main areas of interest are:Chemical and physicochemical characterisation of hydrocolloid materialsThe rheological properties of hydrocolloid solutions including viscosity, viscoelastic properties and gelation behaviourThe influence of hydrocolloids on food microstructure, texture and organoleptic propertiesThe interfacial properties of hydrocolloids including stabilisation of dispersions, emulsions and foamsInteractions in mixed hydrocolloid systems including phase behaviour, complexation and conjugationThe film forming properties of hydrocolloids with application in edible films, coatings and active packagingThe function and performance of hydrocolloids in 3D printing formulations for food applicationsThe encapsulation and controlled release of active compounds for inclusion in food formulationsThe modification of hydrocolloid functionality through chemical, biochemical and physical processesThe physicochemical characteristics and application of hydrocolloid materials from non-traditional sources with commercial potential in foodsHealth aspects, particularly the role of hydrocolloids as dietary fibreManuscripts that deal with the use of hydrocolloids in medical settings such as encapsulation of drugs, wound dressings and tissue engineering or research involving animal studies will not be considered for publication in Food Hydrocolloids. Such work would be more appropriate for publication in Food Hydrocolloids for Health. This is an open access companion Journal devoted to hydrocolloids applied in human health and nutrition.The Food Hydrocolloids Journal publishes Review articles that provide a focussed overview of the latest developments in emerging topics of specific interest to researchers in this field of activity.
- ISSN: 2213-3291
Food Structure
Food Structure is the premier international forum devoted to the publication of high-quality articles related to food structure and functionality. All articles must highlight the significance of the research findings for the food science community and/or industry.Topics of interest include, but are not limited to:Structuring and de-structuring of dispersed food systems, such as emulsions and foamsStructuring and de-structuring of food systems containing hydrocolloids, crystals, particles and gelsFood structure design across the lifespanConstructing food matrices for oral and gut functionalityLinking structure and functionality in foods using novel experimental and modelling approaches.The journal does not consider articles on the following topics:Manuscripts that only report qualitative findings, micrographs or that lack sound hypothesis-driven, quantitative structure-function researchDescriptive analysis of food composition, macroscopic properties and sensory properties with no link to food structure and functionalityStudies on the effect of formulation, processing and storage on the macroscopic properties of foods (e.g., sensory, texture, colour) and food stability that lack process-structure relationshipDescript... of biochemical processes (e.g., fermentation)Manuscr... solely focused on nutrition and/or clinical trials
- ISSN: 1389-1723
Journal of Bioscience and Bioengineering
The Journal of Bioscience and Bioengineering (JBB) is published by the Society for Biotechnology, Japan and distributed outside Japan by Elsevier.JBB aims to contribute to the advancement and dissemination of knowledge and technology in the fields of bioscience and biotechnology.It publishes papers on a broad range of topics in the areas of:Genetics, molecular biology, and gene engineeringEnzymolog... protein engineering, and enzyme technologyMicrobial physiology and biotechnologyBrewing and food technologyEnvironmen... biotechnologyBiochem... engineeringPlant biotechnologyCell and tissue engineeringBiomedica... engineeringBioinform... systems biology, and structural biology, which hold much promise for the future, are also within the scope of JBB.The journal only considers submissions that report on the most significant and fundamental advances in the field of bioscience and bioengineering. Manuscripts that describe optimizations related to phenomena of narrow interest using conventional statistical approaches and/or describe exclusively computer simulation with conventional enzyme reaction models or molecular dynamics, will be rejected without peer review.The brewing and food technology section welcomes research that provide fundamental advances on fermentation, fermented foods and their process developments. Basic studies solely treating the chemical and/or medicinal aspects of food derivatives prepared by conventional pretreatment techniques are not appropriate for JBB.The cell and tissue engineering section covers research on cell culture engineering as it relates to regenerative medicine. Topics include the technologies for stem cell culture such as mass production, differentiation control, and tissue reconstruction. Studies in the field of pure cell biology and embryology are not appropriate for JBB.The biomedical engineering section covers topics related to bioprocess engineering in the field of medicine, including biomaterials, scaffolds, artificial organs, drug delivery systems, microfluidics, and micro-fabrication, but not deals with the topics mainly focusing on mechanical engineering. Studies in the field of basic medicine, pharmaceutical sciences, dentistry, and surgical technique are not suitable for JBB. The journal does not consider pathological, clinical, and epidemiological research.
- ISSN: 0023-6438
LWT
Food Science and TechnologyAnnounceme... From January 2022 LWT will become an open access journal. Authors who publish in LWT will be able to make their work immediately, permanently, and freely accessible. LWT continues with the same aims and scope, editorial team, submission system and rigorous peer review. LWT authors will pay an article publishing charge (APC), have a choice of license options, and retain copyright to their published work. The APC will be requested after peer review and acceptance. The APC payment will be required for all accepted articles submitted after 01 October 2021. Please note: Authors who have submitted their paper on or before the 30th of September 2021, will have their accepted article published in LWT at no charge. Authors submitting their paper after this date will be requested to pay the APC. For more details visit our FAQs page.LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA.Benefits to authors We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center
- ISSN: 0899-9007
Nutrition
The International Journal of Applied and Basic Nutritional SciencesFounded by Michael M. Meguid in the early 1980's, Nutrition presents advances in nutrition research and science, informs its readers on new and advancing technologies and data in clinical nutrition practice, encourages the application of outcomes research and meta-analyses to problems in patient-related nutrition; and seeks to help clarify and set the research, policy and practice agenda for nutrition science to enhance human well-being in the years ahead. Papers on nutrition-related plant or animal sciences are unlikely to be considered as they are outside the main focus of the Journal.Benefits to authorsWe also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services.Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center
- ISSN: 0955-2863
The Journal of Nutritional Biochemistry
Devoted to advancements in nutritional sciences, The Journal of Nutritional Biochemistry presents experimental nutrition and clinical nutrition research as it interfaces with biochemistry, molecular biology, physiology, and toxicology. The scope of the journal includes the broad area of in vivo and in vitro studies of mechanistic aspects of nutritional sciences. Preferred manuscripts include studies, which focus on nutrients and/or bioactive compounds with nutritional value derived from diets/whole foods as it relates to: biochemistry, molecular biology, toxicology, immunology or physiology and human health and diseases.Rigorous reviews by an international editorial board of distinguished scientists ensure publication of the most current and key research being conducted in nutrition at the cellular, animal and human level. In addition to its monthly features of critical reviews and research articles, The Journal of Nutritional Biochemistry also periodically publishes emerging issues, experimental methods, and other types of articles such as but not limited to policy statements.Contact InformationReto Asmis, Ph.D, Editor-in-Chief The Journal of Nutritional Biochemistry Professor, Internal Medicine, Section on Molecular Medicine Wake Forest School of Medicine Medical Center Boulevard, Winston-Salem, NC 27157 E-mail address: [email protected]...