Acs Food Science & Technology

杂志介绍

Acs Food Science & Technology杂志介绍

《Acs Food Science & Technology》是一本以English为主的开放获取国际优秀期刊，中文名称食品科学与技术，本刊主要出版、报道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2.6，最新CiteScore 指数为3.3。

本刊近期中国学者发表的论文主要有：

• Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity

  Author: Chen, Xuexiang; Zhang, Jing; Huang, Zhining; Miller, Olivia C.; Du, Changhui; Li, Zhuobin; Shen, Mengzhu; Lin, Juanying; Ouyang, Wen; Wu, Xian

• Development of Aptamer-Based Au Nanoparticle Lateral Flow Test Strips for the Detection of Deoxynivalenol in Corn

  Author: Jiang, Xixi; Wang, Yangfan; Zhao, Lianhui; Li, Xiaotong; Dong, Yiyang

• Development of Novel Polysaccharides from Stauntonia brachyanthera Pulp As Vehicles for Iron, Zinc, and Selenium Embarkation

  Author: Yu, Ningxiang; Chen, Hui; Wang, Yijue; Lu, Yuanchao; Nie, Xiaohua; Ye, Qin; Meng, Xianghe

• Carboxymethylpachymaran-Coated Zein Nanoparticles for Oral Delivery of Curcumin: Formation, Characterization, Physicochemical Stability, and Controlled Release Properties

  Author: Wang, Lan; Hao, Lei; Hou, Huaqing; Wang, Lei; Liu, Shuai; Tang, Rongfeng; Mao, Jin; Zhou, Qi; Deng, Qianchun; Yan, Ling; Liu, Changhong; Zheng, Lei; Shi, Jie

英文介绍

Acs Food Science & Technology杂志英文介绍

Acs Food Science&Technology is an interdisciplinary journal that focuses on cutting-edge original research in the fields of food science, technology, engineering, and nutrition. This journal aims to provide a high-quality academic exchange platform for researchers in the field of food science to share the latest research findings and technological advancements.

This journal encourages the submission of research papers on food characteristics, development, processing, and safety. Pay special attention to research in the fields of food safety, food preservation, functional foods, and bioavailability. In addition, the journal also focuses on new research on food waste and by-products as sources of food additives, as well as the application of nanotechnology and materials science in food. It adopts a peer review system to ensure that published articles have high quality and academic value. This journal aims to promote the development of the field of food science and provide support for innovation and progress in the food industry.