Journal of Food Composition and Analysis

期刊简介：The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.

【译文】该期刊发表关于人类食品化学成分的科学方面的论文，特别强调食品成分的实际数据；分析方法；食品成分数据的处理、储存、分配和使用的研究；以及此类数据和数据系统的统计、使用和分配的研究。该期刊的基础是营养成分，越来越重视生物活性非营养成分和抗营养成分。论文必须提供足够的食品样品描述、分析方法、质量控制程序和数据统计处理的描述，以便食品成分数据的最终用户评估此类数据在其项目中的适用性。该期刊不发表关于：微生物化合物；感官质量；食品和酒中的芳香族/挥发性物质；精油；食品的感官特性；物理性质；或临床论文和药理学相关论文。