Journal of Experimental Food Chemistry (JEFC)
Journal Descriptions
The study of analytical, biochemical, physical, nutritional, and toxicological aspects of foods is known as Food Chemistry. It also deals with food processing techniques and methods to enhance or to prevent them from happening. Journal of Experimental Food Chemistry focuses on the food chemistry, food standards, food hydrocolloids, food irradiation, analytical techniques in food safety, food analytical chemistry, food chemistry and toxicology, physical chemistry of food, food organic chemistry, food analysis, food supplements, hazard analysis & critical control points (HACCP), food science, components of food, food processing, food technology, food contaminants, food proteins, food enzymes, food vitamins, food minerals, food colouring, dietary supplements, food fortification, food preservation, food chemical reactions, food chemicals codex, etc.
Journal of Experimental Food Chemistry (JEFC) is :-
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International, Peer-Reviewed, Open Access, Refereed, Food Chemistry, Food Science, Food Technology, Nutritional Science, Toxicology, Analytical Chemistry , Online , Bi-Monthly Journal
- UGC Approved, ISSN Approved: P-ISSN E-ISSN: 2472-0542, Established: 2015, Impact Factor: 2.9
- Provides Crossref DOI
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Not indexed in Scopus, WoS, DOAJ, PubMed, UGC CARE