Journals in Food composition

International Journal of Gastronomy and Food Science

ISSN: 1878-450X
5 Year impact factor: 3.3
Impact factor: 3.2

The official journal of AZTI, the Basque Culinary Center, and MugaritzThe International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. We seek articles with clear evidence of this interaction, and articles focusing only on food science will not be considered. This journal equally encourages scientists and chefs to publish original scientific papers, review articles, commentaries and original culinary works.Chefs, either alone or in collaboration with a research team, are welcome to send papers on any culinary work, conceptual or methodological, developed in a restaurant and related to techniques, ingredients, creative process or concepts. Chefs must clearly indicate the contribution of their work to the progress of gastronomic knowledge.Scientists from all backgrounds are encouraged to send their research related to gastronomy.IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as, but not limited to:Food Science in relation to Gastronomy: food chemistry and physics, food technology, food microbiology and enzymology, genetics/genomics, new ingredients, health and nutrition, new product developmentSensory experiences related to food: sensory science, perception, preferences, chemesthesis, enhancing sensory properties of food, neuroscience, psychology (pleasure, interoception...)Innovation in Gastronomy: culinary concepts, creativity in gastronomy, culinary trends, work systems & protocols, culinary performance, culinary techniques, gastronomic experience (interaction exercises, environment, plating etc.)Gastronomy in perspective: gastronomic tourism, sustainability in gastronomy, economic, social and cultural aspects of gastronomy, management of gastronomic business models, culinary traditions, culinary history, bibliographic studies on culinary books (recipes, cook books and menus).IJGFS aims to cover all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history business and management focusing on gastronomy and food sociology. All areas of interest are contributing to a better understanding of this broad term and its practical implications for science and society.

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Journal of Food Composition and Analysis

ISSN: 0889-1575
5 Year impact factor: 4.1
Impact factor: 4

The Journal of Food Composition and Analysis publishes manuscripts on the chemical composition of human foods, analytical methods, food composition data and studies on the statistics, use and distribution of such data.Research areas include:• New methods for the chemical analysis of food • Nutrient, bioactive non-nutrient and anti-nutrient components in food • Flavour and taste components in food. • Food composition database development, management, and utilization • Processes of development and selection of single-value entries for food composition tablesThe Journal does not consider papers that feature as the major area of study:- Non-specific assays, such as in-vitro antioxidant capacity and total phenolic content - Clinical and pharmacological studies - Natural medicines - Physical properties of foods - Food waste materials - Foods formulated in the laboratory - Microbiological and anti-microbial assays - Sensory quality and organoleptic characteristics of foods - Meta analyses and systematic reviews

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Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Journals in Food composition

International Journal of Gastronomy and Food Science

Journal of Food Composition and Analysis