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JFB特刊:不同商品的生物活性(豆制品)现征集稿件

已有 540 次阅读 2020-12-31 09:41 |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

不同商品的生物活性(豆制品)


Edited By: Rotimi Aluko

Impact factor:1.662

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


一 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


二 特刊主题


Bioactive compounds from foods are molecules with known activities that can promote over-all human health. Soybean constitutes one food raw material that can be considered as a source of these bioactive compounds. This special issue on Bioactives in Different Commodity: Soybean aims to bring state-of-the-art methodologies on the extraction, isolation, characterization, and evaluation of different soybean bioactives. Soybean bioactives include polyphenols, nondigestible carbohydrates, isoflavones, saponins, bioactive proteins, and peptides. Preference will be given to manuscripts with emphasis on the use of biochemical tests to provide information on the mechanism of action (in vitro and in vivo) of the extracted bioactives. Manuscripts that focus on composition of bioactives but without efficacy tests will not be accepted.


关键词

Soybean, bioactives, peptides, proteins, isoflavones, nondigestible carbohydrates, saponins, human health


三 投稿流程


The deadline for submission will be March 31, 2021


Guest Editors:

Dr. Vermont Dia         

The University of Tennessee, USA
Email: vdia@utk.edu


Submission Procedure:

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



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