Food Physics and (Bio)Chemistry
A section of Foods (ISSN 2304-8158).
Section Information
This section focuses on all aspects dealing with the study and application of (bio)chemistry and physics principles related to foods. The topics covered include fundamental and applied research on chemical/biochemical reactions and food composition, including macro- and micronutrients, bioactive compounds and beneficial effects on human health, food additives, contaminants, allergens, and the effects of processing, storage and handling on the composition of foods. Advances related to the use of genomic, biochemical and chemical analytical methods applied to food characterization and to the study of chemical reactions in foods are included. Papers on the properties, structure and stability of foods, including the relationship between physical and functional/technological properties of ingredients and processed foods, are also welcomed.
Keywords
- Food structure
- Food properties (texture, taste, colour, etc.)
- Food flavour
- Rheology
- Food stability
- Foams, emulsions, gels
- Molecular gastronomy
- Chemical composition
- Macro and micronutrients
- Bioactive compounds
- Chemical reactions in food
- Enzymes
- Food allergens
- Food authenticity
- Additives and contaminants
Editorial Board
Special Issues
Following special issues within this section are currently open for submissions:
- Chemical and Sensory Properties Changes of Wine during Fermentation and Aging (Deadline: 30 June 2020)
- Applications of Natural Products in Foods (Deadline: 15 July 2020)
- Natural Antioxidants: Innovative Extraction and Application in Foods (Deadline: 30 July 2020)
- Physicochemical Properties and Structure Changes of Food Products during Processing (Deadline: 10 August 2020)
- Isolation and Identification of Bioactive Secondary Metabolites (Deadline: 10 August 2020)
- Active Ingredients from Foods: Biochemical and Processing Aspects (Deadline: 15 August 2020)
- The Health Benefits of the Bioactive Compounds in Foods (Deadline: 30 August 2020)
- Chemistry of Essential Oils and Food Flavours (Deadline: 10 September 2020)
- Rheology and Texture Interacction and Their Relationship with Sensory Perception (Deadline: 20 September 2020)
- Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products (Deadline: 20 September 2020)
- Physical and Chemical Characterization of Lipids and Soft Matter Systems for Food and Biotechnology Applications (Deadline: 20 September 2020)
- Changes during Food Freezing and Frozen Storage (Deadline: 30 September 2020)
- Polysaccharides and other Carbohydrates: Production, Quality and Chemistry (Deadline: 10 October 2020)
- Proteins and Bioactive Peptides in High Protein Content Foods (Deadline: 20 October 2020)
- Characterization and Detection of Lipid Substances in Food (Deadline: 30 October 2020)
- Recovery of High Value-Added Compounds from Food By-Product (Deadline: 30 November 2020)
- Screening, Isolation, and Characterization of Exopolysaccharides (Deadline: 15 December 2020)
- Recovery, Isolation and Characterization on Food Proteins (Deadline: 20 December 2020)
- Food Microstructure and Its Relationship with Quality and Stability (Deadline: 20 December 2020)
- Reviews on Food Physics and Food (Bio)Chemistry (Deadline: 31 December 2020)
- Formation of Conjugated Protein via Maillard Reaction (Deadline: 15 January 2021)
- By-Products: Characterisation and Use as Food and Feed (Deadline: 31 January 2021)
- Bioactive Compounds in Foods: Characterization, Properties and Health Benefits (Deadline: 31 January 2021)
- Nanotechnology and Biophysics with Applications in Food Science (Deadline: 20 February 2021)
- Selected Papers from International Conference on Raw Materials to Processed Foods (RP-Foods 2020) (Deadline: 28 February 2021)
