JOURNAL OF FOOD STABILITY
The Journal of Food Stability publishes high quality original research articles and short research cutting-edge scientific advances as well as review articles in the field of Food Science, Nutrition, Feed Formulation and Crop Production. All papers should focus on the novelty of the research carried out.
Topics include:
- Effects of processing on the chemical composition, quality and safety of foods
- Active constituents of foods, including antioxidants and phytochemicals
- Effects of additives on the stability of foods
- Chemical composition related to major and minor components of foods, their nutritional value, sensory properties, physiological and microbiological aspects
- Health and nutritional implications of food, functional foods, nutraceuticals, and supplements
- Advances in food technology and food formulation
- Crop production: grains; legumes, fruits; roots; vegetables; seeds
- Feed formulation
- Agricultural product health and safety
The journal's mission is to rapidly publish high quality research article, new and novel techniques and developing trends in Food Science, Nutrition, Feed Formulation and Crop Production.
