Food Chemistry

The Journal of Agricultural and Food Chemistry is a peer-reviewed scientific journal, published since 1950 by the American Chemical Society. It is currently indexed in: Chemical Abstracts Service (CAS), Scopus, ProQuest, PubMed, CABI, Ovid, Web of Science, and SwetsWise. The current Editor-in-Chief is James N. Seiber. The journal is indexed in the Agriculture, Applied Chemistry and Food Science and Technology categories of the Journal Citation Reports and has a 2010 impact factor of 2.816.

Publisher
Elsevier
History
1976-present
Impact factor
3.606 (2009)
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From battery waste to electrochemical sensor

Multiplex detection of antioxidants / food additives / preservatives in food samples is possible using our newly developed graphite-based nanocomposite electrochemical sensor from used alkaline battery. The chemical sensor ...

dateJul 20, 2017 in Other
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Food scientists create healthier, diabetic-friendly bread

A team of food scientists from the National University of Singapore (NUS) has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This ...

dateFeb 25, 2016 in Other
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Chemical fingerprints confirm the saffron fraud

Saffron from Spain is one of the world's most superior varieties, but the majority of this product which is labelled and exported as such originates in other countries. Scientists from the Czech Republic and Spain confirmed ...

dateJan 20, 2016 in Other
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Scientists reduce sweetener stevia's bitter bits

Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the Oct. 14 issue of the journal Food Chemistry.

dateNov 11, 2015 in Other
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