中文簡(jiǎn)介

《食品生物化學(xué)雜志》發(fā)表了關(guān)于處理、儲(chǔ)存和加工對(duì)飲食中食品組織、系統(tǒng)和生物活性化合物生化方面影響的完全同行評(píng)審的原始研究和評(píng)論論文。食品科學(xué)、食品技術(shù)、生物化學(xué)和營(yíng)養(yǎng)學(xué)的研究人員，尤其是學(xué)術(shù)界和工業(yè)界的研究人員，將在這本雜志上發(fā)現(xiàn)大量的用途和興趣。期刊范圍包括：采后/死后生化及加工問題酶化學(xué)與技術(shù)膜生物學(xué)與化學(xué)細(xì)胞生物學(xué)生物物理學(xué)基因表達(dá)強(qiáng)調(diào)食品中生物活性成分含量的食品成分藥理特性最近發(fā)表的關(guān)于當(dāng)前廣泛關(guān)注的兩個(gè)主題的論文所涵蓋的主題示例包括：營(yíng)養(yǎng)食品/功能性食品和收獲后/尸檢，其中包括：在食品中發(fā)現(xiàn)的生物活性化合物，如巧克力和草本植物，它們會(huì)影響血清膽固醇、糖尿病、高血壓和心臟病。果實(shí)成熟過程的機(jī)理肉類風(fēng)味前體的生物發(fā)生養(yǎng)殖魚類的生化變化對(duì)加工和食用品質(zhì)的影響

投稿網(wǎng)址：http://mc.manuscriptcentral.com/jfbc

英文簡(jiǎn)介

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 problemsEnzyme chemistry and technologyMembrane biology and chemistryCell biologyBiophysicsGenetic expressionPharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foodsExamples 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 diseaseThe mechanism of the ripening process in fruitThe biogenesis of flavor precursors in meatHow biochemical changes in farm-raised fish are affecting processing and edible quality