Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>Resources>Journals>This Journal
  Journals
Scientific News
Using X-rays to Figure Out Fats
Scientists trying to replace food fats with non-saturated versions are looking to x-rays to aid them.
Feeding Babies Egg and Peanut May Prevent Food Allergy
The new analysis pools all existing data, and suggests introducing egg and peanut at an early age may prevent the development of allergy.
Food Colour Re-Evaluation Milestone
The re-evaluation of titanium dioxide marks the completion of the EFSA's re-evaluation of all food colours permitted for use in the EU before 2009.
Risks in Your Food
Researchers have developed a method to reliably detect allergenic substances in foods.
Dietary Selenium Content Linked to Cancer
Researchers have shown higher blood selenium levels are associated with reduced liver cancer risk.
Sensor Could Help Fight Bacterial Infections
The sensor can detect E.coli bacteria in 15-20 minutes over a wide temperature range, offering a fast and cost effective tests.
Chemical in Plastics Linked to Genital Abnormalities
Researchers have linked an endocrine-disrupting chemical to reproductive organ abnormalities in children.
Sharks Contain High Levels of Neurotoxins Linked to Alzheimer’s
Research team suggests restricting shark consumption to protect human health as shark fins & meat contain high levels of neurotoxins.
Investigating Bacteria in Raw Milk
A microbial study of milk trucks aims to improve dairy food safety and quality.
FDA Isolates Hepatitis A Outbreak Origin
The FDA and CDC are aiding the Hawaii Department of Health investigation into hepatitis A virus (HAV) infections linked to imported scallops.
Scroll Up
Scroll Down

Journal of Food Biochemistry
Bookmark and Share

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 foods

Examples 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

Further Information


SELECTBIO

Skyscraper Banner
Go to LabTube
Go to eposters
 
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
3,500+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
5,000+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FOR FREE!