CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

期刊名

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

CRIT REV FOOD SCI

ISSN / eISSN

1040-8398 / 1549-7852

目标和范围

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 disease
Antioxidants
A llergenicity and food coloring
Microbiological concerns
Flavor chemistry
The role of nutrients and their bioavailability
Pesticides
Toxic chemicals and regulation
Reviews 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.

研究方向

食品科技

营养学

CiteScore

23.60 查看趋势图

CiteScore 学科排名

类别	分区	排名
Engineering - Industrial and Manufacturing Engineering	Q1	#1/355
Engineering - Food Science	Q1	#4/359

Web of Science 核心合集

Science Citation Index Expanded (SCIE)	Social Sciences Citation Index (SSCI)
Indexed	-

类别 (Journal Citation Reports 2023)	分区
FOOD SCIENCE & TECHNOLOGY - SCIE	Q1
NUTRITION & DIETETICS - SCIE	Q1

H-index

135

出版国家或地区

UNITED STATES

出版商

Taylor and Francis Ltd.

出版周期

Bimonthly

出版年份

1980

年文章数

663

Open Access

NO

通讯方式

TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, USA, PA, 19106