Please log in to save bookmarks. Only registered users can save their favorite pages.
Journal Properties
Language
English
Number of Articles
464
Abbreviation
J Food Lipids
ISSN
1065-7258
e-ISSN
1745-4522
Main Publisher
Wiley-Blackwell
Publisher
Wiley
Indian UGC
DOAJ (latest)
Description
The Journal of Food Lipids is dedicated to publishing high-quality research on the chemistry, biochemistry, and nutritional aspects of lipids in foods. It aims to advance our understanding of the role of lipids in food quality, processing, and human health.
The journal covers a wide range of topics, including lipid oxidation, lipid metabolism, lipid analysis, and the impact of lipids on sensory properties and health outcomes. It also addresses novel sources of lipids and innovative technologies for lipid processing. The target audience includes food scientists, nutritionists, and researchers interested in lipid chemistry and its applications in the food industry. Indexed in major databases for food science and nutrition, it ensures broad visibility and accessibility of published research.
The journal serves as a valuable resource for researchers and professionals seeking to stay informed about the latest advances in food lipids. It encourages submissions that offer new insights and practical applications. Explore the fascinating world of food lipids and their impact on our diet and well-being.