Description:
Food Chemistry publishes original research papers dealing with the
chemistry and
biochemistry of
foods and
raw materials covering the entire food chain from `farm to fork.'
Topics include:
– Chemistry relating to major
and minor
components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;
–
Bioactive
constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate
their relevance to food and/or food chemistry;
– Chemical and biochemical composition and structure changes in molecules induced
by processing, distribution and domestic conditions;
–
Effects of processing on the composition, quality and safety of
foods, other bio-based materials, by-products, and processing wastes;
–Chemistry of
food additives,
contaminants,
and other agro-chemicals, together with their metabolism, toxicology and food fate.
Analytical Section
Analytical papers related
to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned
with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from
real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of
existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.
– Methods
for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds (with putative
health benefits) will be considered.
– Results of method inter-comparison studies and development of food reference materials
for use in the assay of food components;
– Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional
status;
– General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO),
Protected Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production
including commodity substitution, and verification of organic, biological and ecological labelling) providing sufficient data from authentic
samples should be included to ensure that interpretations are meaningful.
