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Food Chemistry (FC)

Publisher :

Elsevier Ltd.

Scopus Profile
Peer reviewed only
Scopus Profile
Open Access
  • Chemistry
  • Analytical Chemistry
  • Food Science

    • +1

e-ISSN :

1873-7072

Issue Frequency :

Bi-Weekly

Impact Factor :

8.5

p-ISSN :

0308-8146

Est. Year :

1976

Mobile :

441865843000

Country :

United Kingdom

Language :

English

APC :

YES

Impact Factor Assignee :

Google Scholar

Email :

diab@elsevier.com

Journal Descriptions

The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry . Food Chemistry publishes papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/approach used. All papers should focus on the novelty of the research carried out. The assessment of the manuscripts considers a number of elements including novelty, scientific rigour, scientific advancement of a particular field and the overall interest to the readership. Research advancing the theory and practice of molecular sciences of foods or cure/prevention of human diseases will not be considered for inclusion in Food Chemistry . Topics featured in Food Chemistry include: Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects; Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry; Chemical and biochemical composition and structure changes in molecules induced by processing, storage, distribution and domestic conditions; Effects of processing including novel ones and different extraction methods on the composition, quality and safety of foods, co-products, bio-based materials, , and processing wastes; Chemistry of food additives, contaminants, processing aids, and agro-chemicals, together with their metabolism, toxicology and food fate. We also accept Analytical Papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.


Food Chemistry (FC) is :

International, Peer-Reviewed, Open Access, Refereed, Chemistry, Analytical Chemistry, Food Science, Biochemistry , Online or Print, Bi-Weekly Journal

UGC Approved, ISSN Approved: P-ISSN - 0308-8146, E-ISSN - 1873-7072, Established in - 1976, Impact Factor - 8.5

Not Provide Crossref DOI

Not indexed in Scopus, WoS, DOAJ, PubMed, UGC CARE

Indexing

Scopus Profile
Elsevier
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Science Direct
Scopus Profile
WorldCat

+4 More

Publications of FC

  • dott image January, 2018

Study on evaluation of starch, dietary fibre and mineral composition of cookies developed from 12 sorghum cultivars

  • dott image February, 2014

Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production

Growth of selected microorganisms of industrial interest (Saccharomyces cerevisiae, Kluyveromyces marxianus and kefir) by solid state fermentation (SSF) of various food industry waste mixtur...

  • dott image Rekha S. Singhal
  • dott image March, 2005

A study on degradation kinetics of riboflavin in green gram whole (Vigna radiata L.)

The kinetics of riboflavin degradation in green gram whole (Vigna radiata L.), as well as in pure riboflavin solutions, at initial concentrations present in green gram were studied over a te...

  • dott image May, 2004

A study on degradation kinetics of thiamine in red gram splits (Cajanus cajan L.)

The kinetics of thiamine degradation in red gram splits (Cajanus cajan L.) as well as in pure thiamine solutions (at initial concentrations present in red gram splits) have been studied at p...

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