Aims and Scope:: International Journal of Food Chemistry:: Science Publishing Group

International Journal of Food Chemistry

About

Aims and Scope

International Journal of Food Chemistry is an international peer-reviewed, open access journal which aims to provide rapid publication of articles relating to food chemistry research. The scope of relevant topics includes chemical composition, structure, properties and chemical changes in food processing and storage, and the effects of these changes on food quality and safety. Original research, technical articles and reviews across the whole scope and up-to-date original research articles are welcomed to publish in this journal.

The topics related to this journal include but are not limited to:

Food Research
Food Analysis
Food Additives
Food Exploitation
Food Texture
Food Proteins
Food Vitamins
Food Colouring
Food Toxicology
Food Chemical Reactions
Bioactive Constituents of Food
Analytical Techniques in Food Safety

Food Chemistry
Food Processing
Food Storage
Food Flavour
Food Carbohydrates
Food Enzymes
Food Minerals
Food Sensory Evaluation
Food Contaminants
Raw Material Composition of Food
Nutritive Qualities of Food

Guidelines for preparing your manuscript can be found in the Manuscript Preparation Guidelines. Once your manuscript is ready, you may proceed to the Submission page to complete the process.