CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION（食品科学与营养学评论杂志）影响因子_期刊投稿发表

期刊简介

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 diseaseAntioxidantsA llergenicity and food coloringMicrobiological concernsFlavor chemistryThe role of nutrients and their bioavailabilityPesticidesToxic chemicals and regulationReviews 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.

《食品科学与营养评论》的目的是提出对当前技术、食品科学和人类营养的批评观点。此外，科学发现的应用和知识的获取，因为它们涉及营养，功能性食品，食品安全，食品科学和技术，在这个全面和权威的信息来源中得到了彻底的解决。评论包括国家关注的问题，特别是食品科学家，营养学家和健康专业人士，包括：饮食与疾病抗氧化剂过敏原与食品着色微生物关注风味化学营养素的作用及其生物利用度杀虫剂有毒化学品与法规综述还涵盖风险评估、食品安全、食品加工、政府法规与政策、营养、强化、新食品/成分与技术、食品与行为、加工对营养的影响、食品标签、功能性/生物活性食品以及饮食与健康。

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