Food Biochemistry

"Food Biochemistry" is a section of Advanced Chemicobiology Research (ISSN: 2810-9422) focusing on studies related to biochemical aspects of food components.

Topics include, but are not limited to:

- Food nutrients
- Food additives
- Food processing
- Biochemistry of food processing
- Membrane biology and chemistry
- Bioactive ingredients
- Enzyme chemistry
- Preservatives

Editorial Board

Section Editorial Board Member:

Assoc. Prof. Dr. Mehraj Ahmad, Nanjing Forestry University, China

Interests: Protein chemistry, enzymology, food science, oral food processing, gastrointestinal processing, rheology

Asst. Prof. Dr. Venkatesan Perumal, New Jersey Institute of Technology, United States

Interests: Cancer biology, nanobiotechnology, pharmaceutics, tissue Engineering, drug delivery, brain injury

Special Issues

Follow us on Linkedin (https://www.linkedin.com/showcase/acbr-journal/) for upcoming special issue updates. 

If you would like to guest edit a special issue, please read the Guidelines for more information and complete the Special Issue Proposal Form. Submissions and inquiries are to be made via email to the editorial office (editorial-acbr@wiserpub.com).