Journals in Food properties
Journals in Food properties
- ISSN: 2212-4292
Food Bioscience
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to: Biochemical, biophysical and biological properties of foods, ingredients, and componentsMechanism of functional foods and ingredients including both novel and traditional fermented foodsGenetic, and cellular and molecular biology germane to food production and processingFoodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humansBiomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additivesApplication of novel technology to foods.
- 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