FOOD REVIEWS INTERNATIONAL

期刊基本信息

期刊名称：FOOD REVIEWS INTERNATIONAL

出版国家或地区：UNITED STATES

是否OA：No

期刊ISSN：8755-9129

期刊官方网站：http://www.tandfonline.com/toc/lfri20/current#.V49AuUz9cSQ

期刊投稿网址：https://mc.manuscriptcentral.com/lfri

通讯方式：TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, USA, PA, 19106

涉及的研究方向：工程技术-食品科技

出版周期：Quarterly

出版年份：1985

期刊数据表：

FOOD REVIEWS INTERNATIONAL英文简介：

Food Reviews International presents state-of-the-art technical reviews concerned with food safety, production, processing, acceptability, and nutritional values. Articles, written primarily by researchers and practitioners, examine the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Submissions other than technical reviews will not be considered for publication. Recently published reviews include:proteomics and meat qualityuse of synbiotics to prevent and control diseaseshealth promoting effects of Pistacis resinsbioactive components of Yuzuantibiotic resistance in probioticspomegranate extracts as antimicrobialsavocado post-harvest quality managementeffects of processing on pineapple juice qualityOffering technical insights into current global food issues, Food Reviews International contains articles of interest for food scientists and technologists, food and cereal chemists, chemical engineers, agriculturists, microbiologists, toxicologists, and nutritionists. Peer Review Statement: All submitted manuscripts are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. Submissions are online via ScholarOne Manuscripts. Publication office: Taylor & Francis Group, LLC, 530 Walnut Street, Suite 850, Philadelphia, PA USA

FOOD REVIEWS INTERNATIONAL中文简介：

《国际食品评论》介绍了有关食品安全、生产、加工、可接受性和营养价值的最新技术评论。主要由研究人员和从业人员撰写的文章探讨了食品和营养与健康的关系，以及影响富裕国家和发展中国家的不同问题。除技术审查外，提交的文件将不予考虑出版。最近发表的评论包括：蛋白质组学和肉类质量使用合生菌预防和控制疾病开心果树脂的保健作用柚子的生物活性成分益生菌中的抗生素耐药性石榴提取物作为抗菌剂鳄梨收获后的质量管理加工工艺对菠萝汁品质的影响《国际食品评论》提供了对当前全球食品问题的技术见解，包含了食品科学家和技术专家、食品和谷物化学家、化学工程师、农学家、微生物学家、毒理学家和营养学家感兴趣的文章。同行评审声明：所有提交的稿件都要经过编辑的初步评审，如果发现适合进一步审议，则由独立的、匿名的专家评审人员进行同行评审。提交是通过ScholarOne手稿在线。出版办公室：泰勒&弗朗西斯集团有限责任公司，胡桃街530号，美国宾夕法尼亚州费城850室

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