The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.Features:? Original research ? Short communications? Critical reviews? Study reviews? CommentariesResearch Areas Include:? New and rapid methods of analyses ? Nutrient, bioactive non-nutrient and anti-nutrient data? Data on wild and under-utilized foods, including intra-varietal differences? Computer technology and information systems theory directly relating to food composition database development, management, and utilization? Processes of development and selection of single-value entries for food composition tables ? Quality control procedures and standard reference materials for use in the assay of food components ? Statistical and mathematical manipulations involved with the preparation and utilization of food composition data

《食品成分與分析雜志》出版了有關(guān)人類食品化學(xué)成分?jǐn)?shù)據(jù)科學(xué)方面的手稿，特別強調(diào)食品成分的實際數(shù)據(jù)；分析方法；關(guān)于食品成分?jǐn)?shù)據(jù)的處理、儲存、分配和使用的研究；關(guān)于統(tǒng)計、使用和使用的研究。分發(fā)此類數(shù)據(jù)和數(shù)據(jù)系統(tǒng)。該雜志的基礎(chǔ)是營養(yǎng)成分，越來越強調(diào)生物活性非營養(yǎng)成分和抗?fàn)I養(yǎng)成分。論文必須充分描述食品樣品、分析方法、質(zhì)量控制程序和數(shù)據(jù)的統(tǒng)計處理，以允許食品成分?jǐn)?shù)據(jù)的最終用戶評估這些數(shù)據(jù)在其項目中的適當(dāng)性。該雜志沒有發(fā)表關(guān)于以下方面的論文：微生物化合物；感官質(zhì)量；食品和葡萄酒中的芳香劑/揮發(fā)物；精油；食品的感官特征；物理特性；或臨床論文和藥理學(xué)相關(guān)論文。特征：?原始研究?短通信?關(guān)鍵審查?研究回顧?評論研究領(lǐng)域包括：?新的快速分析方法?營養(yǎng)、生物活性非營養(yǎng)和抗?fàn)I養(yǎng)數(shù)據(jù)?野生和未充分利用食物的數(shù)據(jù)，包括品種內(nèi)差異?與食品成分?jǐn)?shù)據(jù)庫開發(fā)、管理和利用直接相關(guān)的計算機技術(shù)和信息系統(tǒng)理論?食品成分表單值條目的開發(fā)和選擇過程?用于食品成分分析的質(zhì)量控制程序和標(biāo)準(zhǔn)參考材料?與食品成分?jǐn)?shù)據(jù)的制備和利用有關(guān)的統(tǒng)計和數(shù)學(xué)處理