雜志介紹

Food Production Processing And Nutrition雜志介紹

《Food Production Processing And Nutrition》是一本以English為主的開放獲取國際優(yōu)秀期刊，中文名稱食品生產加工與營養(yǎng)，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態(tài)以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業(yè)的最新進展，探討行業(yè)發(fā)展的思路和方法，以促進學術信息交流，提高行業(yè)發(fā)展。該刊已被國際權威數(shù)據(jù)庫SCIE收錄，為該領域相關學科的發(fā)展起到了良好的推動作用，也得到了本專業(yè)人員的廣泛認可。該刊最新影響因子為4，最新CiteScore 指數(shù)為6.9。

本刊近期中國學者發(fā)表的論文主要有：

• Research progress in lipid metabolic regulation of bioactive peptides

  Author: Ma, Wenshu; Li, Na; Lin, Luan; Wen, Jiahui; Zhao, Chao; Wang, Fang

• Optimization and characterization of exopolysaccharides from Leuconostoc citreum BH10 and its functional properties in vitro

  Author: Ge, Zhiwen; Azi, Fidelis; Bao, Xuan; Yin, Xintao; Feng, Xue; Zhang, Min; Xia, Xiudong; Dong, Mingsheng

• An overview on the nutritional and bioactive components of green seaweeds

  Author: Xu, Jingxiang; Liao, Wei; Liu, Yuning; Guo, Yuling; Jiang, Shiyue; Zhao, Chao

英文介紹

Food Production Processing And Nutrition雜志英文介紹

The journal Food Production Processing and Nutrition is committed to becoming a publishing platform for high-level research in the fields of food production, processing, and nutrition. It provides a professional academic environment for scholars, researchers, and professionals worldwide to share knowledge and exchange ideas. In the field of agricultural product quality and safety inspection and testing, journals publish research on food safety standards, testing techniques, identification and control of pollutants and harmful organisms. These studies are crucial for ensuring the safety of the entire supply chain of food from the field to the dining table.

The journal has a wide range of published articles, covering the entire chain of agricultural product cultivation, harvesting, processing, storage, and final consumption. In terms of genetic improvement and breeding of varieties, journals focus on how to improve crop yield, quality, and disease resistance through biotechnology and traditional breeding methods. This includes the creation of new varieties, evaluation of their characteristics, and research on their genetic background.