食品科学与营养学评论 SCIE

期刊简介预计审稿时间： 约3.0个月

The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source.

Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including:

Diet and disease

Antioxidants

A llergenicity and food coloring

Microbiological concerns

Flavor chemistry

The role of nutrients and their bioavailability

Pesticides

Toxic chemicals and regulation

Reviews also cover risk assessment, food safety, food processing, government regulation and policy, nutrition, fortification, new food products/ingredients and technologies, food and behavior, effects of processing on nutrition, food labeling, functional/bioactive foods, and diet and health.

《食品科学与营养评论》的目的是提出当前技术、食品科学和人类营养的批判性观点。此外，这一全面而权威的信息来源还彻底解决了与营养、功能性食品、食品安全以及食品科学和技术相关的科学发现的应用和知识获取问题。

评论包括全国关注的问题，特别是食品科学家、营养学家和健康专业人士关注的问题，包括：

饮食与疾病

抗氧化剂

过敏性和食用色素

微生物问题

风味化学

营养素的作用及其生物利用度

杀虫剂

有毒化学品和法规

评论还涵盖风险评估、食品安全、食品加工、政府法规和政策、营养、强化、新食品产品/成分和技术、食品和行为、加工对营养的影响、食品标签、功能性/生物活性食品以及饮食和健康。

《Critical Reviews In Food Science And Nutrition》(食品科学与营养学评论)编辑部通讯方式为TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, USA, PA, 19106。如果您需要协助投稿或润稿服务，您可以咨询我们的客服老师。我们专注于期刊投稿服务十年，熟悉发表政策，可为您提供一对一投稿指导，避免您在投稿时频繁碰壁，节省您的宝贵时间，有效提升发表机率，确保SCI检索（检索不了全额退款）。我们视信誉为生命，多方面确保文章安全保密，在任何情况下都不会泄露您的个人信息或稿件内容。