JOURNAL OF FOOD PROCESSING AND PRESERVATION（食品加工与保鲜杂志）影响因子_期刊投稿发表

期刊简介

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.

该杂志向读者介绍最新的研究，知识，新兴技术，以及食品加工和保存的进展。《食品加工与保藏》杂志涵盖了食品材料的化学、物理、质量和工程特性，在基本化学和工程原理与适用的食品加工和保藏技术之间提供了平衡。这是唯一一本致力于发表与食品加工和保藏相关的基础和应用研究的杂志，使研究、商业和工业界受益。它发表研究文章，旨在安全保存和成功的消费者接受独特的，创新的，非传统的国际或国内食品。此外，该杂志还对当前的经济和监管政策及其对各种食品的安全和质量加工和保存的影响进行了重要讨论。

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