中文簡介

食品的化學(xué)成分和生化成分是研究其性質(zhì)和加工應(yīng)用的基礎(chǔ)。食品化學(xué)出版了原始的同行評審的研究論文，涉及范圍廣泛的學(xué)科，這對食品科學(xué)家和技術(shù)專家來說是必不可少的。主題包括：食品的化學(xué)分析；化學(xué)添加劑和毒素；與食品的微生物、感官、營養(yǎng)和生理方面有關(guān)的化學(xué)；食品加工和儲存過程中分子的結(jié)構(gòu)變化；使用農(nóng)用化學(xué)品對食品的直接影響；食品發(fā)動機中的化學(xué)質(zhì)量。工程和技術(shù)。此外，該期刊的特色是分析、營養(yǎng)和臨床方法部分，涵蓋了食品和生物樣品中微量營養(yǎng)素、大量營養(yǎng)素、添加劑和污染物的測量。論文應(yīng)涉及方法、它們的開發(fā)和評估、協(xié)作研究的結(jié)果、新技術(shù)（ELISA等）、過程控制的自動化或在線程序、食品摻假方法、質(zhì)量保證方面，包括標(biāo)準(zhǔn)物質(zhì)的制備和表征，以及相關(guān)的審查?？死账?。還將考慮從飲食和營養(yǎng)狀況評估營養(yǎng)生物利用度的方法。論文應(yīng)側(cè)重于開發(fā)新的或修改現(xiàn)有分析程序，并包括來自真實樣品的足夠數(shù)據(jù)，以驗證該方法。

投稿網(wǎng)址：http://ees.elsevier.com/foodchem/

英文簡介

The chemical and biochemical composition of foods is fundamental to the study of their properties and processing applications. Food Chemistry publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: - the chemical analysis of food; - chemical additives and toxins; - chemistry relating to the microbiological, sensory, nutritional and physiological aspects of food; - structural changes in molecules during the processing and storage of foods; - direct effects on foods of the use of agrochemicals; - chemical quality in food engineering and technology. Additionally the journal features the Analytical, Nutritional and Clinical Methods Section covering the measurement of micronutrients, macronutrients, additives and contaminants in foodstuffs and biological samples. Papers should be concerned with methods, their development and evaluation, results of collaborative studies, novel techniques (ELISAs, etc.), automated or on-line procedures for process control, methods for food adulterants, aspects of quality assurance including the preparation and characterization of reference materials, and relevant review articles. Methods concerned with the assessment of nutrient bioavailability from the diet and nutritional status will also be considered. Papers should focus on the development of new, or modification of existing analytical procedures and include sufficient data from real samples to validate the method.