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Food Chemistry has an open access mirror Food Chemistry: X, sharing the same aims and scope, editorial team, submission system and rigorous peer review. 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 original research 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. Topics 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, distribution and domestic conditions; – Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes; –Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate. 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.
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Editor-in-Chief Quadram Institute Bioscience, NR4 7UA, Norwich, United Kingdom Editor-in-Chief Emeritus Professor Gordon BirchUniversity of Reading Department of Food and Nutritional Sciences, PO Box 217 Whiteknights, RG6 6AF, Reading, United KingdomEditorial Office Contact for non-technical queries: Mélanie LowieEuroFIR AISBL, Brussels, BelgiumEditors Dr. Siân AstleyEuroFIR AISBL, Brussels, BelgiumDr. Dimitris CharalampopoulosUniversity of Reading, Reading, United KingdomDr. J. Stephen ElmoreUniversity of Reading, Reading, United KingdomProfessor Laurence MeltonThe University of Auckland, Auckland, New ZealandProfessor Kazuo MiyashitaHokkaido University, Faculty of Fisheries Sciences, Department Bioresources Chemistry, Hakodate, JapanProfessor John Van CampGhent University, Gent, BelgiumOregon State University, Corvallis, Oregon, United States Associate Editors Professor Cesarettin AlasalvarTUBITAK Marmara Research Centre Food Institute, Gebze, TurkeyDr. Carlos Álvarez GarcíaTeagasc Food Research Centre Ashtown, Dublin, IrelandDr. Edna Regina AmanteFederal University of Santa Catarina, Florianópolis, BrazilAssist. Prof. Nandika Priyantha BandaraDalhousie University Department of Plant Food and Environmental Sciences, Truro, Nova Scotia, CanadaDr. Krzysztof BuksaUniversity of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Kraków, PolandDr. Beatriz Cabanillas12th of October Hospital Research Institute, Madrid, SpainDr. Isabel CastanheiraNational Institute of Health Doctor Ricardo Jorge, Lisboa, PortugalProf. Dr. Vural GökmenHacettepe University, Ankara, TurkeyProf. Dr. Daniel GranatoNatural Resources Institute Finland, HELSINKI, FinlandDr. Francisco HidalgoFat Institute, Sevilla, SpainDr. Melvin HolmesUniversity of Leeds School of Food Science and Nutrition, Leeds, United KingdomProfessor Amin IsmailUniversiti Putra Malaysia Faculty of Medicine and Health Sciences, Serdang, MalaysiaDr. Paul KilmartinThe University of Auckland, Auckland, New ZealandProfessor Ron PeggThe University of Georgia, Athens, Georgia, United StatesProfessor Dongxiao Sun-WaterhouseSouth China University of Technology, Guangzhou, ChinaProfessor Peng ZhouJiangnan University, Wuxi, Jiangsu, ChinaEditorial Board Members Dr. Rotimi AlukoUniversity of Manitoba, Winnipeg, Manitoba, CanadaProfessor Ryszard AmarowiczInstitute of Animal Reproduction and Food Research PAS, Olsztyn, PolandDr. Paula AndradeUniversity of Porto, Porto, PortugalDr. Skelte AnemaFonterra Research and Development Centre, Palmerston North, New ZealandProfessor Marco ArlorioUniversity of Eastern Piedmont, Vercelli, ItalyProfessor Joseph H. BanoubFisheries and Oceans Canada Newfoundland and Labrador Region, St John's, Newfoundland and Labrador, CanadaDr. João BarreiraPolytechnic Institute of Bragança, Braganca, PortugalProfessor Maurizio BattinoPolytechnic University of Marche Department of Specialised Clinical Sciences and Odontostomatology, Ancona, ItalyDr. John BeaulieuUSDA-ARS Southern Regional Research Center, New Orleans, Louisiana, United StatesProf. Dr. R.G. BergerLeibniz University Hanover, Hannover, GermanyDr. Trust BetaUniversity of Manitoba, Winnipeg, Manitoba, CanadaAssoc. Professor Mirko BettiUniversity of Alberta, Edmonton, Alberta, CanadaDr. Alessandra Miranda CabralFederal University of Rio Grande do Norte, Natal, BrazilDr. Yeming ChenJiangnan University, Wuxi, Jiangsu, ChinaDr. Lisa DeanNorth Carolina State University, Raleigh, North Carolina, United StatesDr. Bruno FedrizziThe University of Auckland, Auckland, New ZealandProfessor Mike GidleyQueensland Alliance for Agriculture and Food Innovation Centre for Nutrition and Food Sciences, St Lucia, Queensland, AustraliaAssist. Prof. Owen JonesPurdue University, West Lafayette, Indiana, United StatesProfessor Mun Yhung JungWoosuk University Department of Food Science and Biotechnology, Wanju-gun, Korea, Republic ofDr. Jungmin LeeUSDA-ARS Horticultural Crops Research Unit, Parma, Idaho, United StatesDr. Mei LuUniversity of Nebraska-Lincoln, Lincoln, Nebraska, United StatesAssist. Prof. Ashkan MadadlouINRA Rennes Centre, Rennes, FranceProfessor Mohamed MathlouthiReims Champagne-Ardenne University, Reims, FranceDr. S. PorrettaExperimental Station for Food Preservation Industry, Parma, ItalyUniversity of Zagreb Department of Food Engineering, Zagreb, Croatia Professor Patrizia RubioloUniversity of Turin, Torino, ItalyDr. Fereidoon ShahidiMemorial University of Newfoundland Department of Biochemistry, St John's, Newfoundland and Labrador, CanadaProfessor Jae-Han ShimChonnam National University, Gwangju, Korea, Republic ofInstituto de Agroquímica y Tecnología de Alimentos (IATA), Paterna (Valencia), Spain Dr. Rong TsaoAgriculture and Agri-Food Canada Guelph Research and Development Centre, Guelph, Ontario, CanadaDr. Jianbo XiaoUniversity of Macau, Taipa, MacaoProfessor Varoujan YaylayanMcGill University Department of Food Science and Agricultural Chemistry, Sainte-Anne-de-Bellevue, Quebec, CanadaDr. Bao YongpingUniversity of East Anglia, Norwich, United KingdomProfessor Lucy YuUniversity of Maryland at College Park, Baltimore, Maryland, United StatesDr. Reinhard ZelenyEuropean Commission Joint Research Centre, Brussels, BelgiumDr. Ying Joy ZhongDuPont Company, Olathe, Kansas, United StatesDalian Polytechnic University, Dalian, China
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