History of biochemistry
The term “biochemistry” itself is derived from the combining form "bio-", meaning "life", and "chemistry". The word is first recorded in English in 1848, while in 1877, Felix Hoppe-Seyler used the term ("Biochemie" in German) in the foreword to the first issue of "Zeitschrift für Physiologische Chemie" (Journal of Physiological Chemistry) as a synonym for physiological chemistry and argued for the setting up of institutes dedicate to its studies. Nevertheless, several sources cite German chemist Carl Neuberg as having coined the term for the new discipline in 1903, and some credit it to Franz Hofmeister.
Journal of Food Biochemistry
The Journal of Food Biochemistry is a peer-reviewed scientific journal that covers research on the effects of handling, storage, and processing on the biochemical aspects of food. It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.