The Journal of Food Biochemistry publishes fully peer-reviewed original research and review articles 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