Critical Reviews In Food Science And Nutrition

杂志介绍

Critical Reviews In Food Science And Nutrition杂志介绍

《Critical Reviews In Food Science And Nutrition》是一本以English为主的未开放获取国际优秀期刊，中文名称食品科学与营养学评论，本刊主要出版、报道农林科学-FOOD SCIENCE & TECHNOLOGY领域的研究动态以及在该领域取得的各方面的经验和科研成果，介绍该领域有关本专业的最新进展，探讨行业发展的思路和方法，以促进学术信息交流，提高行业发展。该刊已被国际权威数据库SCIE收录，为该领域相关学科的发展起到了良好的推动作用，也得到了本专业人员的广泛认可。该刊最新影响因子为7.3，最新CiteScore 指数为22.6。

本刊近期中国学者发表的论文主要有：

• Wheat authentication:An overview on different techniques and chemometric methods

  Author: Liu, Hong-Yan; Wadood, Syed Abdul; Xia, Yu; Liu, Yi; Guo, Huan; Guo, Bo-Li; Gan, Ren-You

• Dietary polysaccharides exert biological functions via epigenetic regulations: Advance and prospectives

  Author: Guo, Tianyi; Akan, Otobong Donald; Luo, Feijun; Lin, Qinlu

• Dietary interventions for better management of osteoporosis: An overview

  Author: Guo, Danjun; Zhao, Mengge; Xu, Wei; He, Hui; Li, Bin; Hou, Tao

• Structure/function relationships of bean polysaccharides: A review

  Author: Liu, He; Xu, Jiaxin; Xu, Xinyue; Yuan, Zhiheng; Song, Hong; Yang, Lina; Zhu, Danshi

英文介绍

Critical Reviews In Food Science And Nutrition杂志英文介绍

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.