JOURNAL OF FOOD BIOCHEMISTRY

《食品生物化学杂志》发表了关于处理、储存和加工对饮食中食品组织、系统和生物活性化合物生化方面影响的完全同行评审的原始研究和评论论文。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，将在这本杂志上发现大量的用途和兴趣。期刊范围包括：采后/死后生化及加工问题酶化学与技术膜生物学与化学细胞生物学生物物理学基因表达强调食品中生物活性成分含量的食品成分药理特性最近发表的关于当前广泛关注的两个主题的论文所涵盖的主题示例包括：营养食品/功能性食品和收获后/尸检，其中包括：在食品中发现的生物活性化合物，如巧克力和草本植物，它们会影响血清胆固醇、糖尿病、高血压和心脏病。果实成熟过程的机理肉类风味前体的生物发生养殖鱼类的生化变化对加工和食用品质的影响

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