期刊簡介預計審稿時間： 約3.0個月

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.

《食品科學與營養(yǎng)評論》的目的是提出當前技術、食品科學和人類營養(yǎng)的批判性觀點。此外，這一全面而權威的信息來源還徹底解決了與營養(yǎng)、功能性食品、食品安全以及食品科學和技術相關的科學發(fā)現(xiàn)的應用和知識獲取問題。

評論包括全國關注的問題，特別是食品科學家、營養(yǎng)學家和健康專業(yè)人士關注的問題，包括：

飲食與疾病

抗氧化劑

過敏性和食用色素

微生物問題

風味化學

營養(yǎng)素的作用及其生物利用度

殺蟲劑

有毒化學品和法規(guī)

評論還涵蓋風險評估、食品安全、食品加工、政府法規(guī)和政策、營養(yǎng)、強化、新食品產品/成分和技術、食品和行為、加工對營養(yǎng)的影響、食品標簽、功能性/生物活性食品以及飲食和健康。

《Critical Reviews In Food Science And Nutrition》(食品科學與營養(yǎng)學評論)編輯部通訊方式為TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, USA, PA, 19106。如果您需要協(xié)助投稿或潤稿服務，您可以咨詢我們的客服老師。我們專注于期刊咨詢服務十年，熟悉發(fā)表政策，可為您提供一對一投稿指導，避免您在投稿時頻繁碰壁，節(jié)省您的寶貴時間，有效提升發(fā)表機率，確保SCI檢索（檢索不了全額退款）。我們視信譽為生命，多方面確保文章安全保密，在任何情況下都不會泄露您的個人信息或稿件內容。