Journal of Food Biochemistry

期刊简介：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 problems-Enzyme chemistry and technology-Membrane biology and chemistry-Cell biology-Biophysics-Genetic expression-Pharmacological 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 disease-The mechanism of the ripening process in fruit-The biogenesis of flavor precursors in meat-How biochemical changes in farm-raised fish are affecting processing and edible quality

【译文】该期刊发表关于食品组织、系统和饮食中生物活性化合物在处理、储存和加工过程中生化方面影响的经过同行评审的原创研究和综述论文。食品科学、食品技术、生物化学和营养学的研究人员，尤其是学术界和工业界的研究人员，将在该期刊中找到许多非常有用和有趣的内容。