Journal Title：Journal Of Food Biochemistry

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 foods

Examples 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

《食品生物化學(xué)雜志》發(fā)表經(jīng)過同行評審的原創(chuàng)研究和評論論文，研究處理、儲存和加工對食物組織、系統(tǒng)和飲食中生物活性化合物的生化方面的影響。

食品科學(xué)、食品技術(shù)、生物化學(xué)和營養(yǎng)學(xué)的研究人員，尤其是學(xué)術(shù)界和工業(yè)界的研究人員，會發(fā)現(xiàn)該雜志非常有用且有趣。內(nèi)容包括：

-采后/宰后生物化學(xué)和加工問題

-酶化學(xué)和技術(shù)

-膜生物學(xué)和化學(xué)

-細(xì)胞生物學(xué)

-生物物理學(xué)

-基因表達(dá)

-食品成分的藥理特性，重點(diǎn)是食品中生物活性成分的含量

最近發(fā)表的論文中涵蓋了當(dāng)前廣泛關(guān)注的兩個(gè)主題，即營養(yǎng)保健品/功能性食品和采后/宰后，包括以下主題：

-食品中發(fā)現(xiàn)的生物活性化合物，如巧克力和草藥，因?yàn)樗鼈儠绊懷迥懝檀肌⑻悄虿?、高血壓和心臟病

-水果成熟過程的機(jī)制

-水果中風(fēng)味前體的生物發(fā)生肉類

-養(yǎng)殖魚的生化變化如何影響加工和食用品質(zhì)

Journal Of Food Biochemistry創(chuàng)刊于1977年，由Wiley-Blackwell出版商出版，收稿方向涵蓋生物 - 生化與分子生物學(xué)全領(lǐng)域，此刊是該細(xì)分領(lǐng)域中屬于非常不錯(cuò)的SCI期刊，在行業(yè)細(xì)分領(lǐng)域中學(xué)術(shù)影響力較大，專業(yè)度認(rèn)可很高，所以對原創(chuàng)文章要求創(chuàng)新性較高，如果您的文章質(zhì)量很高，可以嘗試。平均審稿速度 約3.0個(gè)月 ，影響因子指數(shù)3.5，該期刊近期沒有被列入國際期刊預(yù)警名單，廣大學(xué)者值得一試。