FOOD CHEMISTRY SCISCIE

中文简介

食品的化学成分和生化成分是研究其性质和加工应用的基础。食品化学出版了原始的同行评审的研究论文，涉及范围广泛的学科，这对食品科学家和技术专家来说是必不可少的。主题包括：食品的化学分析；化学添加剂和毒素；与食品的微生物、感官、营养和生理方面有关的化学；食品加工和储存过程中分子的结构变化；使用农用化学品对食品的直接影响；食品发动机中的化学质量。工程和技术。此外，该期刊的特色是分析、营养和临床方法部分，涵盖了食品和生物样品中微量营养素、大量营养素、添加剂和污染物的测量。论文应涉及方法、它们的开发和评估、协作研究的结果、新技术（ELISA等）、过程控制的自动化或在线程序、食品掺假方法、质量保证方面，包括标准物质的制备和表征，以及相关的审查。克勒斯。还将考虑从饮食和营养状况评估营养生物利用度的方法。论文应侧重于开发新的或修改现有分析程序，并包括来自真实样品的足够数据，以验证该方法。

投稿网址：http://ees.elsevier.com/foodchem/

英文简介

The chemical and biochemical composition of foods is fundamental to the study of their properties and processing applications. Food Chemistry publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: - the chemical analysis of food; - chemical additives and toxins; - chemistry relating to the microbiological, sensory, nutritional and physiological aspects of food; - structural changes in molecules during the processing and storage of foods; - direct effects on foods of the use of agrochemicals; - chemical quality in food engineering and technology. Additionally the journal features the Analytical, Nutritional and Clinical Methods Section covering the measurement of micronutrients, macronutrients, additives and contaminants in foodstuffs and biological samples. Papers should be concerned with methods, their development and evaluation, results of collaborative studies, novel techniques (ELISAs, etc.), automated or on-line procedures for process control, methods for food adulterants, aspects of quality assurance including the preparation and characterization of reference materials, and relevant review articles. Methods concerned with the assessment of nutrient bioavailability from the diet and nutritional status will also be considered. Papers should focus on the development of new, or modification of existing analytical procedures and include sufficient data from real samples to validate the method.