JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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 • Commentaries Research 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