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
Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
All submissions to the journal must be submitted online at https://mc.manuscriptcentral.com/jfbc.
For more information about submission: