Editorial Policies

Focus and Scope

Journal of food chemistry and nutrition is devoted to publish original as well as extended versions of the published research. Journal laid its emphasis on chemistry and biochemistry of food and raw material covering the entire food chain from farm to fork.

Quality research manuscripts of the current interest covering chemical/biochemical composition of food, the effects of processing on the composition and nutrients, quality and safety parameters of food, the chemical processes involved in nutrition, phytonutrients, flavors and aromas, chemistry, nutritional, physiological and microbiological aspects of major and minor components of food, 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 additives and contaminants with their toxicology and metabolism, bioavailability of nutrients and non-nutrients, nutritional quality of novel food, 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 neutraceutical products.

 

Section Policies

Articles

Checked Open Submissions Checked Indexed Checked Peer Reviewed
 

Peer Review Process

Journal of Food Chemistry and Nutrition is using online article submission, review and tracking system for quality and quick review processing. Journal of Food Chemistry and Nutrition provides rapid review process of 30 days followed by rapid publication of research article.

 

Open Access Policy

This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.

 

Archiving

This journal utilizes the LOCKSS system to create a distributed archiving system among participating libraries and permits those libraries to create permanent archives of the journal for purposes of preservation and restoration. More...

 

Subscription

For institutions/ Libraries

As an added value to the print subscription of Journal of Food Chemistry and Nutrition, subscribers will have electronic access all articles of journal. Print Subscriptions are payable in advance and are entered on annual basis i.e. January to December and are subjected to renewal in subsequent years. Click here for ESci Journals Subscriptions for 2014.

 

Individual Subscription

Individual subscription can be ordered at EScience Press by clicking here