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Journal of Food Biochemistry特刊征稿 | 功能食品中的抗氧化物

已有 530 次阅读 2020-12-25 10:40 |个人分类:期刊推荐|系统分类:科研笔记

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Journal of Food Biochemistry特刊征稿

 功能食品中的抗氧化物


Edited By: Rotimi Aluko

Impact factor:1.662

2019 Journal Citation Reports (Clarivate Analytics): 251/297 (Biochemistry & Molecular Biology)85/139 (Food Science & Technology)


期刊介绍

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


特刊主题

Molecules with antioxidant properties are beneficial because of the protective effects they can confer to both unprocessed and processed foods. The protection by antioxidant have a direct valuable outcome on the food itself but also in various biological systems. In some case, the bioactive molecule is naturally present in foods and in some, it is released during processing or by treatment for example, with an enzyme. It is common to extract or isolate antioxidants from plant foods and use them as ingredients in the formulation of new foods, known as functional foods. The mechanism of antioxidants varies depending on their chemical structure, the formulation (functional food), the system (food or biological).

Journal of Food Biochemistry is calling for papers on the latest development on antioxidants in functional foods, novel antioxidant molecules, and their interaction with other food molecules. Papers dealing with the effect of processing on concentration and quality/function (biological activities) and mechanisms are equally of interest.

关键词

Food antioxidant; processing and antioxidants; shelf life; chemical modification; efficacy and mechanism

特刊编辑

Prof. Apollinaire Tsopmo 
Carleton University, Canada
Email: ApollinaireTsopmo@Cunet.Carleton.Ca

Prof. Farah Hosseinian
Carleton University, Canada
Email: Farah.Hosseinian@carleton.ca


投稿流程

截止时间

2021.4.30

投稿方式

Manuscripts should be submitted to Journal of Food Biochemistry ScholarOne site: 
https://mc.manuscriptcentral.com/jfbc 

如遇任何投稿系统和流程相关问题,请联系:
Christella Edward, cedward@wiley.com
Stephen Shen, sshen@wiley.com

衷心期待您的投稿!



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