中国高校科技期刊研究会第9次会员代表大会在北京召开，中宣部出版局副局长张怀海、教育部科学技术与信息化司一级巡视员张国辉等领导出席会议并发表..
英文简介：The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:-Biochemistry of postharvest/postmortem and processing problems-Enzyme chemistry and technology-Membrane biology and chemistry-Cell biology-Biophysics-Genetic expression-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foodsExamples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease-The mechanism of the ripening process in fruit-The biogenesis of flavor precursors in meat-How biochemical changes in farm-raised fish are affecting processing and edible quality中文简介：（来自Google、百度翻译）《食品生物化学杂志》发表了经过同行评审的原始研究和评论论文，内容涉及处理，储存和加工对饮食中食物组织，系统和生物活性化合物的生化方面的影响。 食品科学，食品技术，生物化学和营养学的研究人员，尤其是学术界和工业界的研究人员，将在该期刊中发现很多用途和兴趣。覆盖范围包括:-采后生化/死后加工问题 -酶化学与技术 -膜生物学与化学 -细胞生物学 -生物物理学 -基因表达 -强调食品成分的药理特性关于食品中生物活性成分的含量 最近发表的有关当前广泛关注的两个主题的论文中涉及的主题示例，营养食品/功能性食品和收获后/死后包括:-食品中发现的生物活性化合物，例如巧克力和草药，因为它们会影响血清胆固醇，糖尿病，高血压，和心脏病 -果实成熟过程的机理 -肉中风味前体的生物发生 -农场养鱼的生化变化如何影响加工和食用质量
