||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 and nutrition. All papers should focus on the novelty of the research carried out.
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
The journal's mission is to rapidly publish high quality research article, new and novel techniques and developing trends in food science.