Journal Title：Journal Of Food Biochemistry

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

《食品生物化学杂志》发表关于处理、储存和加工对饮食中食物组织、系统和生物活性化合物的生化方面的影响的完全同行评审的原始研究和评论论文。

食品科学、食品技术、生物化学和营养学领域的研究人员，尤其是学术界和工业界的研究人员，会发现该期刊有很大的用途和兴趣。覆盖范围包括：

-采后/死后的生物化学和加工问题

-酶化学与技术

-膜生物学与化学

-细胞生物学

-生物物理学

-基因表达

-食品成分的药理特性，重点是食品中生物活性成分的含量

最近发表的论文中涵盖的主题示例涉及当前广泛关注的两个主题，即营养保健品/功能性食品和采后/死后检查，包括：

-在巧克力和香草等食物中发现的生物活性化合物，因为它们会影响血清胆固醇、糖尿病、高血压和心脏病

-果实成熟过程的机理

-肉中风味前体的生物合成

-养殖鱼类的生化变化如何影响加工和食用品质