Role of Food Physical Chemistry plays a major part in Food Chemistry

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Role of Food Physical Chemistry plays a major part in Food Chemistry

 

Journal of Experimental Food Chemistry (JEFC) is an international peer reviewed journal that publishes recent research developments made in the field of food Chemistry. The journal provides an open access platform for the dissemination of the latest developments in the field of food chemistry.

JEFC is related to the food safety, food composition, food engineering, food physical chemistry, food preservation, food rheology, food fortification, etc...

Food physical chemistry will plays a major key role in Food chemistry concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.

Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing, disordered/noncrystalline solids.

Understanding food processes and the properties of foods requires knowledge of physical chemistry and how it applies to specific foods and food processes. Food physical chemistry is essential for improving the quality of foods, their stability and food product development. Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as: food analytical chemistry, food process engineering/food processing, food and bioprocess technology, food extrusion, food quality control, food packaging, food biotechnology, and food microbiology.

The following are examples of topics in food physical chemistry

• Dispersion and surface-adsorption processes in foods

• Water and protein activities

• Food hydration and shelf-life

• Hydrophobic interactions in foods

• Hydrogen bonding and ionic interactions in foods

• Disulfide bond breaking and formation in foods

• Food dispersions

• Structure-functionality in foods

• Food micro- and Nano- structure

JEFC invites different types of articles including original research article, review articles, short note communications, case reports, Editorials, letters to the Editors and expert opinions & commentaries from different regions for publication

JEFC is using Editorial Tracking System for quality in review process. It is an online manuscript submission, review and tracking system used by most of the best open access journals. Review processing is performed by the editorial board members of Journal or outside experts; at least two independent reviewers approval followed by editor's approval is required for acceptance of any citable manuscript.

Contact details:

Nimmi Anna

Managing Editor

Journal of Experimental Food Chemistry

Email: foodchem@biochemjournals.com

Whatsapp No:  +1-504-608-2390