内容简介：
【内容简介】
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.
Audience
Food technologists, scientists and chemists
Commenced publication 1976
Also available as part of the Food Science Package
Volumes 72-75, 16 issues (2001)
ISSN: 0308-8146
Managing Editor:
G.G. Birch,
Department of Food Science and Technology,
University of Reading, Whiteknights,
PO Box 226, Reading RG6 2AP, UK
Email: g.g.birch@afnovell.reading.ac.uk
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