Journal of Food Biochemistry

Journal of Food Biochemistry cover image

Journal of Food Biochemistry is a peer-reviewed scientific journal that publishes original research articles, reviews, and brief communications on the biochemistry of foods and raw materials, the molecular biology of enzymes involved in food processing and the improvement of food quality, safety, and nutrition. The journal emphasizes the biochemical aspects of food science and covers a wide range of topics related to the chemical processes in food, from the changes occurring during the processing and storage of foods to the engineering of novel ingredients and the study of food contaminants and their effects on health.

Scope and Topics

The Journal of Food Biochemistry covers a broad spectrum of topics within the field of food science, focusing particularly on the biochemical and molecular underpinnings of food materials and their interaction with humans. Key areas of interest include, but are not limited to:

• Biochemical and molecular studies on food components (proteins, carbohydrates, lipids, vitamins, and minerals)
• Enzymology related to food processing and innovation
• Bioactive compounds in foods and their health implications
• Food fermentation and the role of microorganisms in food biochemistry
• Post-harvest physiology and biochemistry of food crops
• Nutritional biochemistry and metabolism
• Food safety, toxins, and contaminants from a biochemical perspective
• Functional foods and nutraceuticals
• Food allergies and intolerances at the molecular level

Abstracting and Indexing

The Journal of Food Biochemistry is indexed and abstracted in several major scientific databases, ensuring that its content is accessible to a wide audience of researchers, educators, and professionals in the field of food science and related disciplines.

Submission and Review Process

Manuscripts submitted to the Journal of Food Biochemistry undergo a rigorous peer-review process to ensure the publication of high-quality research. The review process is double-blind, meaning that both the reviewers and the authors are kept anonymous to each other to ensure impartiality and fairness. Authors are encouraged to follow the journal's submission guidelines closely to facilitate the review and publication process.

Editorial Board

The editorial board of the Journal of Food Biochemistry consists of a diverse group of leading experts in various areas of food science and biochemistry. These individuals are responsible for guiding the journal's scientific standards and relevance in the field.

Impact Factor

The Journal of Food Biochemistry has an established impact factor, reflecting its relevance and contribution to the field of food science. The impact factor is a measure of the frequency with which the average article in a journal has been cited in a particular year, serving as an indicator of the journal's academic influence.

Open Access

The Journal of Food Biochemistry offers open access options, allowing authors to make their research freely available to the public. This ensures that the scientific community and the public have immediate access to the latest research findings in the field of food biochemistry.