食品科學與生物技術 SCIE

期刊簡介預計審稿時間： 約2.0個月

The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.

FSB 期刊涵蓋食品化學和成分及生理活性變化分析、食品衛生和毒理學、食品微生物學和生物技術以及食品加工過程中和之后通過物理、化學和生物方式進行的食品工程。只有與實驗室研究工作相關的消費者對加工食品的看法和感官評價才會被接受。一般來說，涉及加工前或與食品加工無關的天然資源提取物分析和功效的稿件可能不在本期刊的考慮范圍內。FSB 期刊不只關注局部利益和缺乏重大科學價值。我們期刊的主要范圍是通過食品科學和生物技術領域的建設性工作和新發現來尋求人類健康和福祉。

《Food Science And Biotechnology》(食品科學與生物技術)編輯部通訊方式為SPRINGER, 233 SPRING ST, NEW YORK, USA, NY, 10013。如果您需要協助投稿或潤稿服務，您可以咨詢我們的客服老師。我們專注于期刊咨詢服務十年，熟悉發表政策，可為您提供一對一投稿指導，避免您在投稿時頻繁碰壁，節省您的寶貴時間，有效提升發表機率，確保SCI檢索（檢索不了全額退款）。我們視信譽為生命，多方面確保文章安全保密，在任何情況下都不會泄露您的個人信息或稿件內容。