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Journal Properties
Number of Articles
60
Abbreviation
J Exp Food Chem
e-ISSN
2472-0542
Publisher
OMICS Publishing Group
Indian UGC
DOAJ (latest)
Description
The Journal of Experimental Food Chemistry is a scholarly publication dedicated to advancing our understanding of food composition, reactions, and quality through rigorous scientific investigation. The journal focuses on innovative experimental methodologies applied to food science. The primary objective of this journal is to provide a venue for researchers to share findings related to experimental approaches in food.
Key areas of interest include food processing, analysis of food components, characterization of food properties, and the development of novel food products. This journal delves into the chemistry of food, encompassing aspects such as reaction kinetics, compositional changes, and sensory attributes. Contributions also discuss the application of novel analytical techniques, such as mass spectrometry and chromatography. The target audience comprises food scientists, chemists, nutritionists, and researchers, as well as professionals in the food industry.
By disseminating cutting-edge research, the journal contributes to the optimization of food production, enhancement of food quality, and development of healthier food options. The journal encourages the submission of high-quality manuscripts and offers a streamlined peer-review process, aiming to foster collaboration and innovation in the food chemistry field. It provides valuable insights into the intricate chemical processes governing food systems.