CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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.

《CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION》期刊已被查看： 次

此期刊被最新的JCR期刊SCIE收录

1区 SCIE Scopus 农林科学 FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 营养学

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