Critical Reviews In Food Science And Nutrition

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.

《食品科學與營養評論》的目的是提出當前技術、食品科學和人類營養的批判性觀點。此外，這一全面而權威的信息來源還徹底解決了與營養、功能性食品、食品安全以及食品科學和技術相關的科學發現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、營養學家和健康專業人士關注的問題，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

營養素的作用及其生物利用度

殺蟲劑

有毒化學品和法規

評論還涵蓋風險評估、食品安全、食品加工、政府法規和政策、營養、強化、新食品產品/成分和技術、食品和行為、加工對營養的影響、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創刊于1980年，由Taylor and Francis Ltd.出版商出版，收稿方向涵蓋工程技術 - 食品科技全領域，在行業領域中學術影響力很大，屬于TOP期刊，國際一流期刊，關注度和專業度非常高，所以對原創文章要求創新性很高，過審難度很高，如果您有志于TOP期刊，建議關注此刊。平均審稿速度 約3.0個月 ，影響因子指數7.3，該期刊近期沒有被列入國際期刊預警名單，廣大學者值得一試。