Journal of Food Chemistry and Nutrition (ISSN: 2308-7943)

Description

Journal of food chemistry and nutrition is devoted to publish original as well as extended versions of the published research. Journal laid its emphasis on chemistry and biochemistry of food and raw material covering the entire food chain from farm to fork.
Quality research manuscripts of the current interest covering chemical/biochemical composition of food, the effects of processing on the composition and nutrients, quality and safety parameters of food, the chemical processes involved in nutrition, phytonutrients, flavors and aromas, chemistry, nutritional, physiological and microbiological aspects of major and minor components of food, mechanism of changes in nutrients by irradiation, high and low temperature, fermentation, chemical additives etc., bioactive constituents of food including phytochemicals, antioxidants and botanicals having data that conveys proper knowledge to prove their relation to food chemistry and nutrition, chemistry of food additives and contaminants with their toxicology and metabolism, bioavailability of nutrients and non-nutrients, nutritional quality of novel food, food acceptability and dietary selection, nutrition and metabolic syndromes, nutrient metabolism, dietary requirements and nutritive value of food. The Journal accepts in vivo, as well as epidemiological studies in humans owing to increasing interest and also investments in the neutraceutical products.