雜志介紹

Journal Of Food Science And Technology-mysore雜志介紹

《Journal Of Food Science And Technology-mysore》是一本以English為主的未開放獲取國際優(yōu)秀期刊，中文名稱食品科學(xué)與技術(shù)雜志-邁索爾，本刊主要出版、報(bào)道農(nóng)林科學(xué)-FOOD SCIENCE & TECHNOLOGY領(lǐng)域的研究動(dòng)態(tài)以及在該領(lǐng)域取得的各方面的經(jīng)驗(yàn)和科研成果，介紹該領(lǐng)域有關(guān)本專業(yè)的最新進(jìn)展，探討行業(yè)發(fā)展的思路和方法，以促進(jìn)學(xué)術(shù)信息交流，提高行業(yè)發(fā)展。該刊已被國際權(quán)威數(shù)據(jù)庫SCIE收錄，為該領(lǐng)域相關(guān)學(xué)科的發(fā)展起到了良好的推動(dòng)作用，也得到了本專業(yè)人員的廣泛認(rèn)可。該刊最新影響因子為2.6，最新CiteScore 指數(shù)為7.7。

本刊近期中國學(xué)者發(fā)表的論文主要有：

• Development of novel green methods for preparation of lead-free preserved pidan (duck egg)

  Author: Hou, Chih-Yao; Lin, Chia-Min; Patel, Anil Kumar; Dong, Chengdi; Shih, Ming-Kuei; Hsieh, Chang-Wei; Hung, Yu-Lin; Huang, Ping-Hsiu

• Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds

  Author: Yang, Min; Hou, Chih-Yao; Lin, Ming-Ching; Chang, Chao-Kai; Patel, Anil Kumar; Dong, Cheng-Di; Chen, Yi-An; Wu, Jung-Tsung; Hsieh, Chang-Wei

• Enrichment of soy isoflavone extracts through macroporous resin for characterization of toxicity and estrogenic activities

  Author: Thi Ngoc Thu Tran; Thi Minh Hanh Truong; Thi Dong Phuong Nguyen; Vung Xuan Bui; Do Thi Thao; Tran-van Luan; Khoo, Kuan Shiong; Chew, Kit Wayne; Show, Pau Loke

• Development of an on-site lateral flow immune assay based on mango leaf derived colloidal silver nanoparticles for rapid detection of Staphylococcus aureus in milk

  Author: Deb, Rajib; Chaudhary, Parul; Pal, Prassana; Tomar, Rahul Singh; Roshan, Mayank; Parmanand; Ludri, Ashutosh; Gupta, Vivek Kumar; De, Sachinandan

英文介紹

Journal Of Food Science And Technology-mysore雜志英文介紹

The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.