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美国
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Journal of Food Biochemistry 中科院3区 JCR:Q2 SCIE EI CA PubMed JST
发文量 4,426
被引量 89,273
影响因子(2025版) 4.298

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

  • 主办单位： WILEY
  • 出版地区： HOBOKEN
  • 出版周期： 连续出版
  • 别名： J FOOD BIOCHEM;J. Food Biochem.;JOURNAL OF FOOD BIOCHEMISTRY;食品生物化学杂志
  • 国际标准连续出版物号/电子版： ISSN 0145-8884 / EISSN 1745-4514
  • 创刊时间： 1977年
  • 曾用名： Journal of food lipids
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Oxidative StressAntioxidant ActivityAntioxidant ActivitiesPolyphenol OxidaseAntioxidantBioactive CompoundsHigh-Fat DietAntioxidant CapacityBioactive PeptidesINDUCED OXIDATIVE STRESSPhenolic ContentPhenolic CompoundsEssential OilPhysicochemical PropertiesVolatile CompoundsGut MicrobiotaDiabetic RatsSodium Dodecyl Sulfate-polyacrylamide GelSignaling PathwayAqueous Extract

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