About the journal

Journal of food chemistry and biotechnology is devoted to publishing original as well as extended versions of the published research

Journal laid its emphasis on chemistry and biotechnology of food and raw material covering the entire food chain composition of organic compounds, interest covering chemical/biochemical Quality research manuscripts of the the quality and safety parameters of food, effects of processing on the composition and food industry, current from farm the chemical processes involved in nutrition, phytonutrients, flavors and aromas, chemistry, mechanism of changes in nutrients by irradiation, high and low temperature, fermentation, chemical additives etc.,

bioactive constituents of food including phytochemicals, antioxidants and botanicals having data that  conveys proper knowledge to prove their relation to food chemistry and nutrition, chemistry of food physiological and additives and contaminants with their toxicology and metabolism, microbiological aspects of major and minor food acceptability and dietary selection, nutrition and metabolic syndromes, nutrient metabolism, dietary requirements and nutritive value of food

The Journal accepts in vivo, as well as epidemiological studies in humans owing to increasing interest and also investments in the nutraceutical products