雜志介紹

Acs Food Science & Technology雜志介紹

《Acs Food Science & Technology》是一本以English為主的開放獲取國際優(yōu)秀期刊，中文名稱食品科學與技術，本刊主要出版、報道領域的研究動態(tài)以及在該領域取得的各方面的經(jīng)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2.6，最新CiteScore 指數(shù)為3.3。

本刊近期中國學者發(fā)表的論文主要有：

• Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity

  Author: Chen, Xuexiang; Zhang, Jing; Huang, Zhining; Miller, Olivia C.; Du, Changhui; Li, Zhuobin; Shen, Mengzhu; Lin, Juanying; Ouyang, Wen; Wu, Xian

• Development of Aptamer-Based Au Nanoparticle Lateral Flow Test Strips for the Detection of Deoxynivalenol in Corn

  Author: Jiang, Xixi; Wang, Yangfan; Zhao, Lianhui; Li, Xiaotong; Dong, Yiyang

• Development of Novel Polysaccharides from Stauntonia brachyanthera Pulp As Vehicles for Iron, Zinc, and Selenium Embarkation

  Author: Yu, Ningxiang; Chen, Hui; Wang, Yijue; Lu, Yuanchao; Nie, Xiaohua; Ye, Qin; Meng, Xianghe

• Carboxymethylpachymaran-Coated Zein Nanoparticles for Oral Delivery of Curcumin: Formation, Characterization, Physicochemical Stability, and Controlled Release Properties

  Author: Wang, Lan; Hao, Lei; Hou, Huaqing; Wang, Lei; Liu, Shuai; Tang, Rongfeng; Mao, Jin; Zhou, Qi; Deng, Qianchun; Yan, Ling; Liu, Changhong; Zheng, Lei; Shi, Jie

英文介紹

Acs Food Science & Technology雜志英文介紹

Acs Food Science&Technology is an interdisciplinary journal that focuses on cutting-edge original research in the fields of food science, technology, engineering, and nutrition. This journal aims to provide a high-quality academic exchange platform for researchers in the field of food science to share the latest research findings and technological advancements.

This journal encourages the submission of research papers on food characteristics, development, processing, and safety. Pay special attention to research in the fields of food safety, food preservation, functional foods, and bioavailability. In addition, the journal also focuses on new research on food waste and by-products as sources of food additives, as well as the application of nanotechnology and materials science in food. It adopts a peer review system to ensure that published articles have high quality and academic value. This journal aims to promote the development of the field of food science and provide support for innovation and progress in the food industry.