Food Production Processing And Nutrition

杂志介绍

Food Production Processing And Nutrition杂志介绍

《Food Production Processing And Nutrition》是一本以English为主的开放获取国际优秀期刊，中文名称食品生产加工与营养，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4，最新CiteScore 指数为6.9。

本刊近期中国学者发表的论文主要有：

• Research progress in lipid metabolic regulation of bioactive peptides

  Author: Ma, Wenshu; Li, Na; Lin, Luan; Wen, Jiahui; Zhao, Chao; Wang, Fang

• Optimization and characterization of exopolysaccharides from Leuconostoc citreum BH10 and its functional properties in vitro

  Author: Ge, Zhiwen; Azi, Fidelis; Bao, Xuan; Yin, Xintao; Feng, Xue; Zhang, Min; Xia, Xiudong; Dong, Mingsheng

• An overview on the nutritional and bioactive components of green seaweeds

  Author: Xu, Jingxiang; Liao, Wei; Liu, Yuning; Guo, Yuling; Jiang, Shiyue; Zhao, Chao

英文介绍

Food Production Processing And Nutrition杂志英文介绍

The journal Food Production Processing and Nutrition is committed to becoming a publishing platform for high-level research in the fields of food production, processing, and nutrition. It provides a professional academic environment for scholars, researchers, and professionals worldwide to share knowledge and exchange ideas. In the field of agricultural product quality and safety inspection and testing, journals publish research on food safety standards, testing techniques, identification and control of pollutants and harmful organisms. These studies are crucial for ensuring the safety of the entire supply chain of food from the field to the dining table.

The journal has a wide range of published articles, covering the entire chain of agricultural product cultivation, harvesting, processing, storage, and final consumption. In terms of genetic improvement and breeding of varieties, journals focus on how to improve crop yield, quality, and disease resistance through biotechnology and traditional breeding methods. This includes the creation of new varieties, evaluation of their characteristics, and research on their genetic background.