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

All submissions to the journal must be submitted online at https://mc.manuscriptcentral.com/jfbc.

For more information about submission:
http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4514/homepage/ForAuthors.html.