FOOD SCIENCE AND BIOTECHNOLOGY Q3区

期刊简介

The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.

FSB杂志涵盖食品化学和成分和生理活性变化分析、食品卫生和毒理学、食品微生物学和生物技术以及通过物理、化学和生物学方法在食品加工过程中和加工后涉及的食品工程。消费者对加工食品的感知和感官评价只有在与实验室研究工作相关时才被接受。作为一般规则，处理加工前或没有任何相关食品加工的自然资源提取物的分析和功效的手稿可能不被视为期刊的范围。FSB杂志并不只涉及地方利益和缺乏重大科学价值。本杂志的主要内容是通过食品科学和生物技术领域的建设性工作和新发现来寻求人类的健康和福祉。

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