Journal Title：Critical Reviews In Food Science And Nutrition

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(xué)與營養(yǎng)評論》的目的是提出當(dāng)前技術(shù)、食品科學(xué)和人類營養(yǎng)的批判性觀點。此外，這一全面而權(quán)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(xué)和技術(shù)相關(guān)的科學(xué)發(fā)現(xiàn)的應(yīng)用和知識獲取問題。

評論包括全國關(guān)注的問題，特別是食品科學(xué)家、營養(yǎng)學(xué)家和健康專業(yè)人士關(guān)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(fēng)味化學(xué)

營養(yǎng)素的作用及其生物利用度

殺蟲劑

有毒化學(xué)品和法規(guī)

評論還涵蓋風(fēng)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(chǎn)品/成分和技術(shù)、食品和行為、加工對營養(yǎng)的影響、食品標(biāo)簽、功能性/生物活性食品以及飲食和健康。

Critical Reviews In Food Science And Nutrition創(chuàng)刊于1980年，由Taylor and Francis Ltd.出版商出版，收稿方向涵蓋工程技術(shù) - 食品科技全領(lǐng)域，在行業(yè)領(lǐng)域中學(xué)術(shù)影響力很大，屬于TOP期刊，國際一流期刊，關(guān)注度和專業(yè)度非常高，所以對原創(chuàng)文章要求創(chuàng)新性很高，過審難度很高，如果您有志于TOP期刊，建議關(guān)注此刊。平均審稿速度 約3.0個月 ，影響因子指數(shù)7.3，該期刊近期沒有被列入國際期刊預(yù)警名單，廣大學(xué)者值得一試。