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

With the improved awareness of food health and nutrition, scientists are dedicated to research the functional or bioactive compounds in food, for example: enzymes and antioxidants (polyphenols, flavonoids, carotenoids, peptides, etc.). Some bioactive compounds in food may cause deadly harm to human health, while some bioactive compounds which play opposite roles can prevent the cardiovascular and cerebrovascular diseases, obesity or other chronic metabolic diseases. For example, enzymes play a significant role in catalysis by accelerating very specific reactions under gentle conditions and without causing any pollution problems. Enzyme used in food production could be healthier compared with chemical catalysts.

Journal of Food Biochemistry is calling for submissions of original studies that describe the structural and characterization of food derived bioactive compounds. Their further effects on human health in mechanism are welcomed. Reviews which are well summarized and of far-sighted prospects are also encouraged. The topics about food derived bioactive compounds including but not limited to:

• Enzymes (enzyme kinetics, enzyme inhibitors and activators, evolution of enzymes, immobilization strategies for diverse applications)

• Enzymes for food industrial applications

• Biochemistry research

• Effects on human health or diseases to clarify in mechanism

• Intake and metabolisms

• Structure-function properties

• New bioactive compounds in food

Professor Shuang Li 

Guangdong Key Laboratory of Fermentation and Enzyme Engineering ，School of Bioscience and Bioengineering，
South China University of Technology, Guangzhou, Guangdong Province, China

Email：shuangli@scut.edu.cn

2021.4.15

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