INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

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International Journal of Food Science & Technology论文要求

International Journal of Food Science & Technology A leading international forum for high quality research with a practical applicationPublished for the Institute of Food Science and Technology Edited by:Christopher SmithPrint ISSN: 0950-5423Online ISSN: 1365-2621Frequency: MonthlyCurrent Volume: 47 / 2012ISI Journal Citation Reports® Ranking: 2010: Food Science & Technology: 54 / 126Impact Factor: 1.223TopAuthor GuidelinesContent of Author Guidelines: 1. General, 2. Ethical Guidelines, 3. Submission of Manuscripts, 4. Manuscript Types Accepted, 5. Manuscript Format and Structure, 6. After Acceptance.Relevant Documents: Exclusive Licence Form, Colour WorkAgreement FormUseful Websites: Submission Site, Author Services, Blackwell Publishing's Ethical Guidelines, Guidelines for Figures1. GENERALScopeThe Editor welcomes the submission of original articles relevant to the science and technology of food and beverages. Contributions are accepted on the strict understanding that the material in whole or in part has not been, nor is being, considered for publication elsewhere. Topics of only narrow local interest will not be accepted unless they have wider potential or consequences. If accepted, papers will become the copyright of the journal. Please read the instructions below carefully for details on the submission of manuscripts, the journal's requirements and standards as well as information concerning the procedure after a manuscript has been accepted for publication in the International Journal of Food Science & Technology. Authors are encouraged to visitWiley-Blackwell's Author Services for further information on the preparation and submission of articles and figures.2. ETHICAL GUIDELINESThe International Journal of Food Science & Technology adheres to the below ethical guidelines for publication and research.2.1. Authorship and AcknowledgementsAuthorship: Authors submitting a paper do so on the understanding that the manuscript has been read and approved by all authors and that all authors agree to the submission of the manuscript to the Journal. ALL named authors must have made an active contribution to the conception and design and/or analysis and interpretation of the data and/or the drafting of the paper and ALL must have critically reviewed its content and have approved the final version submitted for publication. Participation solely in the acquisition of funding or the collection of data does not justify authorship.The International Journal of Food Science & Technology adheres to the definition of authorship set up by The International Committee of Medical Journal Editors (ICMJE). According to the ICMJE authorship criteria should be based on 1) substantial contributions to conception and design of, or acquisition of data or analysis and interpretation of data,2) drafting the article or revising it critically for important intellectual content and 3) final approval of the version to be published. Authors should meet conditions 1, 2 and 3.It is a requirement that all authors have been accredited as appropriate upon submission of the manuscript. Contributors who do not qualify as authors should be mentioned under Acknowledgements. Acknowledgements: Under Acknowledgements please specify contributors to the article other than the authors accredited. Please also include specifications of the source of funding for the study and any potential conflict of interests if appropriate. Suppliers of materials should be named and their location (town, state/county, country) included.2.2 Clinical TrialsClinical trials should be reported using the CONSORT guidelines available at /.A CONSORT checklist should also be included in the submission material(/mod_product/uploads /CONSORT 2001 checklist.doc).The International Journal of Food Science & Technologyencourages authors submitting manuscripts reporting from a clinical trial to register the trials in any of the following free, public clinical trials registries: , /, /. The clinical trial registration number and name of the trial register will then be published with the paper.2.3 Conflict of Interest and Source of FundingConflict of Interest: Authors are required to disclose any possible conflict of interest. These include financial (for example patent, ownership, stock ownership, consultancies, speaker's fee).Source of Funding: Authors are required to specify the source of funding for their research when submitting a paper. Suppliers of materials should be named and their location (town, state/county, country) included. The information will be disclosed in the published article.2.4 Appeal of DecisionThe Editor's decision on a paper is final and cannot be appealed.2.5 PermissionsIf all or parts of previously published illustrations are used,permission must be obtained from the copyright holder concerned. It is the author's responsibility to obtain these in writing and provide copies to the Publishers.2.6 Copyright AssignmentIt is a condition of publication that authors grant the International Journal of Food Science and Technology the exclusive licence to publish all articles including abstracts. Papers will not be passed to the publisher for production unless the exclusive licence to publish has been completed and submitted. For every submitted exclusive license, the submission box must be ticked in ScholarOne Manuscripts. An exclusive licence form is available from the editorial office or by clicking/pdf/ifs_elf.pdf Authors are themselves responsible for obtaining permission to reproduce copyright from other sources. Authors submitting a paper do so on the understanding that the work and its essential substance have not been published before and is not being considered for publication elsewhere. The submission of the manuscript by the authors means that the authors automatically agree to assign exclusive licence to the Institute of Food Science andTechnology if and when the manuscript is accepted for publication. The work shall not be published elsewhere in any language without the written consent of the publisher. The articles published in this journal are protected by copyright, which covers translation rights and the exclusive right to reproduce and distribute all of the articles printed in the journal. No material published in the journal may be stored on microfilm or videocassettes, in electronic databases and the like, or reproduced photographically without the prior written permission of the publisher. Correspondence to the journal is accepted on the understanding that the contributing author licences the publisher to publish the letter as part of the journal or separately from it, in the exercise of any subsidiary rights relating to the journal and its contents.2.7 OnlineOpenOnlineOpen is available to authors of primary research articles who wish to make their article available tonon-subscribers on publication, or whose funding agency requires grantees to archive the final version of their article. With OnlineOpen, the author, the author's funding agency, or the author's institution pays a fee to ensure that thearticle is made available to non-subscribers upon publication via Wiley Online Library, as well as deposited in the funding agency's preferred archive. For the full list of terms and conditions, see/onlineopen#OnlineOpen_Ter msAny authors wishing to send their paper OnlineOpen will be required to complete the payment form available from our website at:https:///onlineOpenOrderPrior to acceptance there is no requirement to inform an Editorial Office that you intend to publish your paper OnlineOpen if you do not wish to. All OnlineOpen articles are treated in the same way as any other article. They go through the journal's standard peer-review process and will be accepted or rejected based on their own merit.3. SUBMISSION OF MANUSCRIPTSManuscripts should be submitted electronically via the online submission site. Go to the journal home page and click on 'Online Submission'. The use of an online submission and peer review site enables rapid distributionof manuscripts and consequentially speeds up the review process. It also allows authors to track the status of their own manuscripts. Complete instructions for submitting a paper are available online and below.Manuscript submission is a step-by-step process, and little preparation is required beyond having all parts of your manuscript in an electronic format and a computer with an Internet connection and a Web browser. Full help and instructions are provided on-screen. As an author, you will be prompted for author and manuscript details and then to upload your manuscript file(s).To avoid postal delays, all correspondence is by e-mail. A completed manuscript submission is confirmed by e-mail immediately and your paper enters the editorial process with no postal delay. Your manuscript will have a unique manuscript number and you can check the progress of your manuscript at any time by returning to the online submission site via the journal home page. When a decision is made, revisions can be submitted online, with an opportunity to view and respond to all comments.Peer review is also handled online. Referees are given full instructions and access to the paper on the onlinesubmission site. The review form and comments are completed online and immediately made available to the Editor-in-Chief.Full instructions and support are available on the site and a user ID and password can be obtained on the first visit. If you require assistance then click the Get Help Now link which appears at the top right of every ScholarOne Manuscripts page. If you cannot submit online, please contact the Editorial office.3.1. Getting Started• Launch your web browser (supported browsers include Internet Explorer 6 or higher, Netscape 7.0, 7.1, or 7.2, Safari 1.2.4, or Firefox 1.0.4) and go to the journal's online Submission Site via the journal home page and click on 'Online Submission' .• Log-in or click the 'Create Account' option if you are a first-time user.• If you are creating a new account.- After clicking on 'Create Account', enter your name and e-mail information and click 'Next'. Your e-mail information is very important.- Enter your institution and address information asappropriate, and then click 'Next.'- Enter a user ID and password of your choice (we recommend using your e-mail address as your user ID), and then select your area of expertise. Click 'Finish'.• If you have an account, but have forgotten your log in details, go to Password Help on the journals online submission system /ijfst and enter your e-mail address. The system will send you an automatic user ID and a new temporary password.• Log-in and select 'Author Centre.'3.2. Submitting Your Manuscript• After you have logged in, click the 'Submit a M anuscript' link in the menu bar.• Enter data and answer questions as appropriate. You may copy and paste directly from your manuscript and you may upload your pre-prepared covering letter.• Click the 'Next' button on each screen to save your work and advance to the next screen.• You are required to upload your files.- Click on the 'Browse' button and locate the file on your computer.- Select the designation of each file in the drop-down menunext to the Browse button.- When you have selected all files you wish to upload, click the 'Upload Files' button.• Review your submission (in HTML and PDF format) before sending to the Journal. Click the 'Submit' button when you are finished reviewing.3.3. Manuscript Files AcceptedManuscripts should be uploaded as Word (.doc) or Rich Text Format (.rft) files (not write-protected) plus separate figure files. GIF, JPEG, PICT or Bitmap files are acceptable for submission, but only high-resolution TIF or EPS files are suitable for printing. The files will be automatically converted to HTML and PDF on upload and will be used for the review process. The text and the figures should be uploaded as separate files. The text file must contain the entire manuscript including title page, summary, keywords, text, references, tables, and figure legends, but no embedded figures. Figure tags should be included in the file. Manuscripts should be formatted as described in the Author Guidelines below.Please note that any manuscripts uploaded as Word 2007(.docx) will be automatically rejected. Please saveany .docx file as .doc before uploading.3.4. Blinded Review[Version 1 (Single-blinded Review):]All manuscripts submitted to the International Journal of Food Science & Technology will be reviewed by at least two experts in the field. The International Journal of Food Science & Technology uses single-blinded review. The names of the reviewers will thus not be disclosed to the author submitting a paper.3.5. Suspension of Submission Mid-way in the Submission ProcessYou may suspend a submission at any phase before clicking the 'Submit' button and save it to submit later. The manuscript can then be located under 'Unsubmitted Manuscripts' and you can click on 'Continue Submission' to continue your submission when you choose to.3.6. E-mail Confirmation of SubmissionAfter submission you will receive an e-mail to confirm receipt of your manuscript. If you do not receive the confirmation e-mail after 24 hours, please check youre-mail address carefully in the system. If the e-mail address is correct please contact your IT department. The error may be caused by spam filtering software on your e-mail server. Also, the e-mails should be received if the IT department adds our e-mail server () to their whitelist.3.7. Manuscript StatusYou can access ScholarOne Manuscripts any time to check your 'Author Centre' for the status of your manuscript. The Journal will inform you by e-mail once a decision has been made.3.8. Submission of Revised ManuscriptsRevised manuscripts must be uploaded within 1 month of authors being notified of conditional acceptance pending satisfactory revision. Locate your manuscript under'Manuscripts with Decisions' and click on 'Submit a Revision' to submit your revised manuscript. Please remember to delete any old files uploaded when you upload your revised manuscript. Please also remember to upload your manuscript document separate from your title page.Correspondence regarding manuscripts should be sent by e-mail to the Editor-in-Chief.General and IFST correspondence should be sent to: Institute of Food Science and Technology5 Cambridge Court210 Shepherds Bush RoadLondon, W6 7NJ, UKWhen preparing a manuscript, authors should refer to a recent issue of the Journal and follow the detailed instructions given below. Please keep a copy of the original manuscript for reference. An e-mail acknowledging the online submission of a manuscript will be sent by the Journal. Any material sent to the Editorial Office will not be returned.4. MANUSCRIPT TYPES ACCEPTEDOriginal Papers: These are reports of substantial research (typically less than 6000 words equivalent, including tables, figures, references), and comprise:(a) a concise Summary (fewer than 150 words) containing the main results and conclusions;(b) up to ten keywords that accurately identify the paper's subject, purpose and focus;(c) an Introduction giving essential background but no subheadings; objectives must be clearly stated;(d) Materials and methods with sufficient full experimental detail (where possible by reference) to permit repetition; sources of material must be given and statistical methods must be specified by reference, unless non-standard; (e) Results should be presented concisely, usingwell-designed tables and/or figures; the same data may not be used in both; appropriate statistical data should be given. All data must be obtained with attention to statistical detail in the planning stage. If a sufficiently large number of replicates are not organized before the experiment is undertaken, biological variation is not eliminated satisfactorily. As replicate design has been recognised to be important to biological experiments for a considerable time, the Editor has decided that any paper that appears not to have adequate mathematical treatment of the data will be returned un-refereed;(f) Discussion should cover the implications and consequences, not merely recapitulating the results;conclusions should be concise;(g) brief Acknowledgements;(h) References as shown below.Reviews: (fewer than 8000 words) These are concise, critical but constructive and conclusive topical accounts written for non-specialists. References must be in the form shown below. A small honorarium may be given.Short Communications: (fewer than 2000 words) These describe smaller investigations and applications, useful techniques and apparatus. They have no summary, a brief Introduction, Materials and methods, Results, Discussion, Acknowledgements and References. They can provide accelerated publication if needed.Letters: These are brief comments on material published in previous issues; they are published at the discretion of the Editor. They are the only items not subject to multiple peer review.5. MANUSCRIPT FORMAT AND STRUCTUREAuthors should very carefully consider the preparation of papers to ensure that they communicate efficiently. Papers are much more likely to be accepted if they are carefully designed and laid out, have few or no errors, are concise,and conform to the style and instructions. They will also be published with much less delay than those that require much scientific and editorial correction.The Editor reserves the right to make literary corrections and to make suggestions to improve brevity.It is important that authors take care in submitting a manuscript that is written in plain language and adheres to published guidelines (see the new Fowler's Modern English Usage 3rd ed. Oxford: Clarendon Press, 1996; Hall G.M. How to write a paper. London: BMJ Publishing, 1994).5.1. Page ChargeFrom the 1st March 2007 all manuscripts submitted are subject to a charge of 100GBP for each page in excess of seven printed journal pages (approximately 21 pages of double-spaced typescript). The editor may decide to waive this charge in exceptional circumstances.5.2. FormatLanguage: The language of publication is UK English. Authors for whom English is a second language must have their manuscript professionally edited by an English speaking person before submission to make sure theEnglish is of high quality. It is preferable that manuscripts are professionally edited. A list of independent suppliers of editing services can be found at/bauthor/english_languag e.asp. All services are paid for and arranged by the author, use of one of these services does not guarantee acceptance or preference for publication.Standard Usage, Abbreviations and Units: Spelling and hyphenation should conform to The Concise Oxford English Dictionary. Statistics and measurements should always be given in figures, e.g. 10 min, except when the number begins a sentence. When the number does not refer to a unit of measurement it should be spelt in full unless it is 100 or greater.Abbreviations should be used sparingly and only if a lengthy name or expression is repeated throughout the manuscript, and never in the title. The abbreviated name or expression should be cited in full at first usage, followed by the accepted abbreviation in parentheses.Metric SI units should generally be used except where they conflict with current practice or are confusing. For example1.5 l rather than 1.5 × 10-3 m3, or 3 mm rather than 3 × 10-3 m. Chemical formulae and solutions must specify the form used, e.g. anhydrous or hydrated, and the concentration must be in clearly defined units. Common species names should be followed by the Latin binomial (underlined) at the first mention. For subsequent use the generic name should be contracted to a single letter if it is unambiguous.Main Text: Text files should be formatted double-spaced with no hyphenation and automatic wordwrap (no hard returns within paragraphs). Please type the text consistently e.g. take care to distinguish between '1' (one) and 'l' (lower case L) and '0' (zero) and 'O' (capital O), etc.5.3. StructureAll manuscripts submitted to The International Journal of Food Science & Technology should include:Title Page: The title page should carry an informative title that reflects the content, a running title (less than 46 characters including spaces), the names of the authors, and the place(s) where the work was carried out. The full postal address plus e-mail address of the indicated correspondingauthor must be given. Up to ten keywords or very brief phrases must be given to aid data retrieval and indexing. Summary (or Abstract), used in Original Papers and Reviews:Optimizing Your Abstract for Search EnginesMany students and researchers looking for information online will use search engines such as Google, Yahoo or similar. By optimizing your article for search engines, you will increase the chance of someone finding it. This in turn will make it more likely to be viewed and/or cited in another work. We have compiled these guidelines to enable you to maximize the web-friendliness of the most public part of your article.Statistical Methods: Statistical methods used should be defined and, where appropriate, supported by references. Useful statistical references are as follows:Statistical TextbooksCochran, W.G., Cox, G.M. (1992). Experimental Designs, 2nd edn. New York: Wiley.Cox, D.R. (1992). Planning of Experiments. New York: Wiley.Draper, N.R., Smith, H. (1998). Applied Regression Analysis, 3rd edn. New York: Wiley.Sokal, R.R., Rohlf, F.J. (1994) Biometry, 3rd edn. San Francisco: W.H. Freeman.Steel, R.G.D., Torrie J.H., Dickey, D. (1996). Principles and Procedures of Statis tics. McGraw-Hill.General PapersChatfield, C. (1985). The initial examination of data. Journal of the Royal Statistical Society A, 148, 214-253Preece, D.A. (1987). Good statistical practice. The Statistician, 36, 397-408.Repeated MeasuresKenward, M.G. (1987). A method for comparing profiles of repeated measurements. Applied Statistics, 36, 296-308.Acknowledgements: please make these as brief as possible.5.4. ReferencesReferences follow the Harvard system of referencing. References in the text should cite the authors' names followed by the date of their publication, unless there arethree or more authors when only the first author's name is quoted followed by et al. e.g. Smith et al. (1999) or Jones and Smith (2000). Add a, b, c etc. to distinguish between two or more references with the same author name and year date (e.g. Jones 1999a,b). References at the end of the paper should be listed in alphabetical order with the title of the article or book and the title of the journal given in full, as shown:Bucky, A. R., Robinson, D.S. & Hayes, P. R. (1987). Enhanced deactivation of bacterial lipases by a modified UHT treatment. International Journal of Food Science and Technology, 22, 35-40.Stone, H. & Sidel, J. L. (1985). Sensory Evaluation Practices. Pp. 56-59. Orlando, USA: Academic Press.Dubois, P. (1983). Volatile phenols in wines. In: Flavour of Distilled Beverages (edited by J. R. Piggott). Pp. 110-119. Chichester, UK: Ellis Horwood.Unpublished work must only be cited where necessary, and only in the text. Copies of references in press in other journals must be supplied with submitted typescripts. It is essential that all citations and references are carefully checked before submission, as mistakes or omissions willcause delays.References to material on the World Wide Web can be given, but only if the information is available without charge to readers on an official site. Authors will be asked to provide electronic copies of the cited material for inclusion on the International Journal of Food Science and Technology homepage at the discretion of the Editors. The format of citations is:Beckleheimer, J. (1994). Online reference included in article [Internet document] URLhttp://www.sample_url.bibliography/html. Accessed01/04/2004.The editor and publisher recommend that citation of online published papers and other material should be done via a DOI (digital object identifier), which all reputable online published material should have - see / for more information. If an author cites anything which does not have a DOI they run the risk of the cited material not being traceable.We recommend the use of a tool such as Reference Manager for reference management and formatting.Reference Manager reference styles can be searched for here:/support/rmstyles.asp5.5. Tables, Figures and Figure LegendsTables: Tables should be few in number, carefully designed, uncrowded, and include only essential data. Each must have an Arabic number, e.g. Table 3, a self-explanatory caption and be on a separate sheet. Vertical lines must not be used.Figures: Figures should be submitted as separate files. Always include a citation in the text for each figure using Arabic numbers, e.g. Fig. 3. Artwork should be submitted online in electronic form. Detailed information on our digital illustration standards is available on the Wiley-Blackwell website here. Approval for reproduction/modification of any material (including figures and tables) published elsewhere should be obtained by the authors/copyright holders before submission of the manuscript. Contributors are responsible for any copyright fee involved.Preparation of Electronic Figures for PublicationAlthough low quality images are adequate for reviewpurposes, print publication requires high quality images to prevent the final product being blurred or fuzzy. Submit EPS (line art) or TIFF (halftone/photographs) files only. MS PowerPoint and Word Graphics are unsuitable for printed pictures. Do not use pixel-oriented programmes. Scans (TIFF only) should have a resolution of at least 300 dpi (halftone) or 600 to 1200 dpi (line drawings) in relation to the reproduction size (see below). Please submit the data for figures in black and white or submit a Colour Work Agreement Form (see Colour Charges below). EPS files should be saved with fonts embedded (and with a TIFF preview if possible).For scanned images, the scanning resolution (at final image size) should be as follows to ensure good reproduction: line art: >600 dpi; halftones (including gel photographs): >300 dpi; figures containing both halftone and line images: >600 dpi.Further information can be obtained at Wiley-Blackwell's guidelines for figures:/bauthor/illustration.asp Check your electronic artwork before submitting it: /bauthor/eachecklist.aspPermissions: If all or parts of previously published illustrations are used, permission must be obtained from the copyright holder concerned. It is the author's responsibility to obtain these in writing and provide copies to the Publisher.Colour Charges: It is the policy of the International Journal of Food Science & Technology for authors to pay the full cost for the reproduction of their colour artwork. Therefore, please note that if there is colour artwork in your manuscript when it is accepted for publication,Wiley-Blackwell require you to complete and return a colour work agreement form before your paper can be published. This form can be downloaded as a PDF* from the Internet. The web address for the form is:/pdf/SN_Sub2000_X_ CoW.pdf* To read PDF files, you must have Acrobat Reader installed on your computer. If you do not have this program, this is available as a free download from the following web address: /products/acrobat/readstep2.html Once completed, please return the form to:。

食品类SCI收录期刊名目

21.
Food Structure
22.
International Journal of Gastronomy and Food Science
23.
Veterinary Clinics of North America: Food Animal Practice
24.
CME Supplement to Veterinary Clinics: Food Animal Practice
食品类sci收录期刊名目 foodchemistry foodcontrol internationaljournal foodmicrobiology foodpolicy foodscience foodengineering foodhydrocolloids innovativefood science emergingtechnologies chemicaltoxicology 10. food quality preference11. global food security 12. food bioproductsprocessing 13. food research international 14. journal foodcomposition analysis15. food bioscience 16. food science humanwellness 17. lwt- food science technology18. procedia food science 19. food microbiology 20. food science package 21. food structure 22. international journal foodscience 23. veterinary clinics northamerica: food animal practice 24. cme supplement veterinaryclinics: food animal practice 25. chemical engineering research processsafety environmentalprotection bioproductsprocessing (combined subscription) international journal foodscience technologyinternational journal foodscience technologyjournaljournal foodprocessing preservationjournal foodprocessing preservationjournaljournal foodquality journal foodqualityjournal journal f

食品类SCI核心期刊影响因子

最新食品类SCI核心期刊影响因子(转)Abbreviated Journal Title Impact Factor Full Journal Title杂志名称简写影响因子杂志全名CRIT REV FOOD SCI 3.875 critical reviews in food science and nutrition TRENDS FOOD SCI TECH 2.427 trends in food science & technologyINT J FOOD MICROBIOL 2.499 international journal of food microbiology FOOD CHEM TOXICOL 2.047 food and chemical toxicologyJ AGR FOOD CHEM 2.507 journal of agricultural and food chemistryJ FOOD PROTECT 1.687 journal of food protectionFOOD HYDROCOLLOID 1.949 food hydrocolloidsFOOD ADDIT CONTAM 1.61 food additives and contaminantsFOOD CHEM 1.811 food chemistryFOOD RES INT 1.256 food research internationalFOOD QUAL PREFER 1.358 food quality and preferenceJ FOOD ENG 1.249 journal of food engineeringFOOD CONTROL 1.107 food controlFOOD MICROBIOL 1.592 food microbiologyEUR FOOD RES TECHNOL 1.173 european food research and technology FOOD BIOTECHNOL 0.938 food biotechnologyFOOD TECHNOL-CHICAGO 1.056 food technologyJ FOOD SCI 1.028 journal of food scienceINT J FOOD SCI TECH 0.719 international journal of food science and technology J SCI FOOD AGR 0.996 journal of the science of food and agriculture FOOD REV INT 0.708 food reviews internationalLWT-FOOD SCI TECHNOL 1.155 annual review of immunologyJ FOOD COMPOS ANAL 1.072J FOOD DRUG ANAL 0.574 journal of food and drug analysisJ FOOD BIOCHEM 0.625 journal of food biochemistryNAHRUNG nahrung-foodFOOD SCI TECHNOL INT 0.724 food science and technology internationalJ ENVIRON SCI HEAL B journal of environmental science and health part b-pesticides food contaminants and agricultural wastesJ MUSCLE FOODS 0.348 journal of muscle foodsFOOD POLICY 0.609 food policyCEREAL FOOD WORLD cereal foods worldcereal foods world 0.452 international journal of food sciences and nutrition FOOD AGR IMMUNOL 0.385 food and agricultural immunologyJ FOOD SAFETY 0.227 journal of food safetyFOOD DRUG LAW J 0.351 food and drug law journalFOOD TECHNOL BIOTECH 0.663 food technology and biotechnologyINT J FOOD PROP 0.485 international journal of food propertiesIRISH J AGR FOOD RES 0.268 irish journal of agricultural and food researchAGR FOOD SCI 0.255J FOOD LIPIDS 0.49 journal of food lipidsJ FOOD HYG SOC JPN 0.395 journal of the food hygienic society of japan。

journal of food science涉及的范围

Journal of Food Science是一本专注于食品科学领域的学术期刊，其涵盖的范围非常广泛，包括食品科学中的各个方面。

以下是该期刊涉及的主要范围：
1.食品化学：研究食品中各种化学成分的性质、来源、变化及其对食品品质、安全性和营养的影响。

2.食品工程：研究食品加工、制造、包装、物流等方面的工程技术和设备，以提高食品生产的效率
和质量。

3.食品微生物学：研究食品中微生物的种类、特性、生长、繁殖和作用，以及如何控制微生物的生
长以保障食品的安全性和品质。

4.营养学：研究食品中营养素的组成、性质、吸收和利用，以及如何通过合理搭配食品来满足人体
对营养的需求。

5.食品安全：研究食品中各种有害物质的来源、性质、控制和监测，以及如何通过食品安全法规和
技术手段来保障食品安全。

6.感官科学：研究食品的感官评价、口感、气味、色泽等方面的科学原理和技术，以提高食品的品
质和消费者满意度。

7.农业与食品原料：研究农业生产和食品原料的种植、养殖、采摘等方面的技术和方法，以提高食
品原料的产量和质量。

8.食品添加剂与配料：研究食品中使用的各种添加剂和配料的性质、作用和安全性，以提高食品的
品质和安全性。

9.食品包装材料与技术：研究食品包装材料的选择、设计和加工技术，以提高食品的保鲜度和安全
性。

10.食品安全标准与法规：研究食品安全标准、法规和政策等方面的制定和实施，以确保食品的安全
和质量。

总之，Journal of Food Science涉及的范围非常广泛，涵盖了从农田到餐桌的整个食品产业链中的各个环节。

international journal of food microbiology研究内容

international journal of food microbiology研究内容
国际食品微生物学杂志（International Journal of Food Microbiology）的研究内容主要涵盖以下方面：
1. 食品传染病研究：对食品中引起疾病的微生物（如细菌、病毒、寄生虫等）的检测、鉴定和流行病学研究。

2. 食品安全研究：评估食品中微生物污染的风险，并探讨食品加工、存储和运输等环节对微生物的控制措施。

3. 食品质量研究：研究食品中的微生物对食品质量的影响，探索提高食品质量和延长食品保鲜期的方法。

4. 食品工艺研究：研究微生物对食品加工和发酵过程的影响，提高食品工艺的效率和质量。

5. 食品微生物学方法学研究：开发和改进食品微生物学的检测、鉴定和分析方法，提高食品微生物学研究的准确性和可靠性。

6. 抗微生物药物研究：研究微生物对抗生素和消毒剂等抗微生物药物的耐药性，探索对策以减少微生物耐药性在食物中的传播。

综上所述，国际食品微生物学杂志的研究内容涵盖了食品微生物的鉴定、流行病学、食品安全、食品质量、食品工艺、方法学以及微生物耐药性等多个方面。

增加复原脱脂乳粉对运输过程中酸奶发酵的影响

Original articleDevelopment of made-in-transit set culture yoghurt:effect ofincreasing the concentration of reconstituted skim milk as the milk baseMahmud-Ab-Rashid Nor-Khaizura,1*Steve H.Flint,1Owen J.McCarthy,1Jon S.Palmer,1Matt Golding 1&Agata Jaworska 21Institute Food,Nutrition and Human Health,Massey University,Private Bag 11222,Palmerston North 4442,New Zealand 2Designer,1011HW Amsterdam,The Netherlands(Received 27January 2011;Accepted in revised form 19October 2011)SummaryThe fermentation time,yoghurt acidity expressed as lactic acid,starter culture growth,viscosity and ﬁrmness of made-in-transit (MIT)set culture yoghurt produced using diﬀerent concentrations of reconstituted skim milk powder (SMP)from 12%to 20%(w ⁄v)as the milk base were investigated.All milk base formulations were ultra-high temperature sterilised at 138°C for 6s.The results revealed that increasing the SMP concentration increased the viscosity and ﬁrmness of MIT set culture yoghurt.At 20%SMP,viscosity and ﬁrmness were 4650.8cP and 1.266N,respectively.Fermentation of MIT set culture yoghurt with 20%SMP was observed to be faster than with the other conditions.The fermentation time for a medium containing from 14%to 20%SMP could be extended to 168h,reaching a ﬁnal pH of 4.50–4.37and at the same time improving the texture of the MIT set culture yoghurt.The SMP concentration had no inﬂuence on the total viable counts of starter bacteria in the yoghurt.The texture of MIT set culture yoghurt may be improved by increasing the concentration of SMP.KeywordsCulture yoghurt,fermentation,made-in-transit,skim milk powder,ultra-high temperature.IntroductionThere is a growing international market for yoghurt,not just as a source of preserved milk but as a highly sought after product,for both its sensory properties and its perceived health beneﬁts.There are three main types of yoghurt:stirred,set and drinking yoghurt (Tamime &Robinson,2007).Yoghurt manufacture is usually com-pleted in a processing plant.One of the crucial stages in yoghurt manufacture is fermentation.The usual yoghurt fermentation time is in the range of 6–12h.Then,yoghurt is cooled to about 5–7°C (Clark &Plotka,2004)to stop the fermentation.Chilled transportation is used to distribute the product.Normally,the distribu-tion of yoghurt is limited to local destinations owing to its short shelf life.The yoghurt shelf life is determined by the whole manufacturing process.One study (O’Neil et al.,1979)determined that yoghurt shelf life is about 20days,under refrigeration.A relatively new concept called ‘made-in-transit’(MIT)developed by Jaworska(2007)oﬀers an alternative to standard yoghurt manu-facture.MIT means that the whole or a part of the manufacturing process is carried out during transporta-tion and distribution.The greatest beneﬁts are likely to be for products where there is a long fermentation time.Currently,yoghurt manufacturers use a high tempera-ture,short fermentation time process.However,there is potential for the yoghurt fermentation stage to be carried out over a longer time during transportation instead of in the manufacturing plant,and this would allow the product to be transported over longer distances and arrive at the market destination ready to eat.To extend the fermentation time,the milk base will need to be sterilised by UHT and the fermentation conditions such as inoculum size and fermentation temperature will need to be altered.The starter culture used for MIT set culture yoghurt comprised Strepto-coccus thermophilus and Lactobacillus acidophilus (STLA).This combination of starter bacteria is one allowed by the Codex Standard for Fermented Milks (FAO ⁄WHO,2003).Although fermentation time can be extended to 168h by inoculating with STLA and fermenting at 25°C,the body and texture of the MIT*Correspondent:Fax:+6463505657;e-mail:norkhaizura@InternationalJournalof Food Science and Technology 2012,47,579–584579doi:10.1111/j.1365-2621.2011.02880.xÓ2011The Authors.International Journal of Food Science and Technology Ó2011Institute of Food Science and Technologyset yoghurt produced are poor.It is very important for set yoghurt to have aﬁrm enough body to be spooned and the texture should beﬁne and smooth(O’Neil et al., 1979).Increasing total solids can improve yoghurt texture as measured by sensory and instrument analyses (Amatayakul et al.,2006).Tamime&Robinson(2007) found that yoghurt texture improved as milk base total solids increased from12to20g per100g.Therefore, the objective of this study was to investigate the eﬀects of increasing the concentration of skim milk powder (SMP)in the yoghurt milk base on the texture,and fermentation time extension,of MIT set culture yoghurt.As the focus of this study was to improve the MIT set yoghurt texture using an extended fermentation time,the complication of modelling the eﬀects of transportation was put to one side at this stage. Materials and methodsExperimental designAn experiment was carried out to study the eﬀect of SMP concentration in yoghurt milk base(comprising SMP and water)on the acidiﬁcation rate and texture of set yoghurts during fermentation.SMP concentration was set at12%,14%,16%,18%and20%(w⁄v).The ferment was analysed every2h for theﬁrst12h and then every12h for156h.CulturesThe lactic acid starter bacteria used were STLA in combination(supplied freeze dried by the Fonterra Research Centre,Palmerston North,New Zealand).The cultures were activated in skim milk media(10%w⁄v skim milk in distilled water,sterilised at110°C for 10min)at37°C for24h before use.Preparation of reconstituted skim milk and heat treatment Skim milk powder was obtained from Fonterra (Fonterra Co-operative Group,New Zealand).This type of milk powder has a whey protein nitrogen index of above6(Anema et al.,2004).The typical composition(%w⁄w)of SMP is as follows:lactose 54.1%,protein33.4%,minerals7.9%,moisture3.8% and fat0.8%.Yoghurt milk base was prepared by reconstituting SMP in distilled water to the required total solids.The SMP was dispersed by agitation using a magnetic stirrer for3h at25°C(Lee and Lucey,2004).This reconstitution method is a gentle process and does not signiﬁcantly damage the casein micelles compared with high shear and⁄or homogeni-sation processes(Bock et al.,2008).The reconstituted skim milk was stored in a refrigerator(4°C)overnight before use.The reconstituted skim milk was then heated and held at138°C for6s(Schmidt et al., 1985)in an indirect UHT sterilisation plant(Alfa Laval,Lund,Sweden)and packaged aseptically into sterile Duran bottles.The UHT milk was kept at4°C until it was used for yoghurt manufacture.Yoghurt manufactureThe UHT milk was inoculated at the fermentation temperature(25°C)with0.2%of STLA starter culture. The milk was left in the fermentation bottle for10min after inoculation and then poured into a plastic container(55mm height;40mm diameter)(LabServ, Auckland,New Zealand).The containers wereﬁlled to a headspace of approximately 4.0cm(sample vol-ume 50mL).The containers were then covered and placed into an incubator set at25°C for fermentation. Measurement of pHThe changes in pH during fermentation were monitored using a glass electrode pH meter(Orion pH meter, Model420A,Watson Victor Ltd,New Zealand).The pH meter was calibrated using standard buﬀer solutions (Merck,Darmstadt,Germany)at pH4.0and7.0.The probe was rinsed with distilled water before being placed in a yoghurt container under aseptic conditions. Microbial analysisSamples(1g)were aseptically removed from containers and diluted by mixing with9mL of0.1%peptone water.Further serial dilutions were made as required. M17agar media(Merck,Darmstadt,Germany)were used to enumerate viable S.thermophilus(ISO,2003). L.acidophilus was enumerated using MRS agar media (Merck).The standard spread plate method was employed to determine viable cell counts of both starter organisms.Inoculated plates were incubated for72h at 37°C,and the results were recorded as log colony-forming units(cfu)per gram yoghurt.Determination of titratable acidityThe sample was brought to a temperature of between20 and25°C.It was then mixed carefully by means of a spatula,using a rotary motion,which passed from lower layers to the surface layers of the sample.Approxi-mately10g of sample was weighed into a50-mL beaker and approximately10mL of distilled water was added and mixed in.The pH meter probe was inserted into the suspension until properly immersed.The contents of the beaker,whilst being stirred,were titrated with0.1N sodium hydroxide standard solution(BDH Limited, Poole,UK)to pH8.3±0.01.The volume(mL)of sodium hydroxide used was recorded.The titratableDevelopment of MIT set culture yoghurt M.-A.-R.Nor-Khaizura et al.580International Journal of Food Science and Technology2012Ó2011The AuthorsInternational Journal of Food Science and TechnologyÓ2011Institute of Food Science and Technologyacidity(w),expressed as millimoles per100g,was calculated using the following equation:w=v·0.9⁄mwhere v is the volume(mL)of NaOH used in the titration;m is the mass(g)of the test sample;and0.9is the conversion factor for lactic acid(ISO,1997). Measurement ofﬁrmness and viscosityUndisturbed yoghurt samples in a plastic container (55mm height;40mm diameter)(LabServ)were eval-uated forﬁrmness using a TA.XT2Texture Analyzer (Stable Micro Systems,Godalming,Surrey,UK)with a load cell of5kg.Back extrusion was conducted with a ﬂat acetal upper plate(30mm diameter)at test speed 1mm s)1.Tests were performed on samples at4–6°C. Apparent viscosity(expressed in cP)was measured using a Brookﬁeld viscometer model LV(Brookﬁeld Engineering Laboratories Inc.,Stoughton,MA,USA) with a helipath stand at30rpm with the T-bar spindle C.For each sample,three dial readings were taken at30-s intervals,and their mean value is reported(Soukoulis et al.,2007).Statistical analysesAll experiments were done in duplicate.One-way analysis of variance(anova)was performed using MINITAB15(Minitab Inc.,State College,PA,USA) to determine the eﬀects of increasing SMP concentration on the pH,titratable acidity,starter culture growth and texture of set yoghurt.Means were compared using Tukey’s multiple comparison tests.Results and discussionDiﬀerent SMP concentrations resulted in no signiﬁcant diﬀerences(P<0.05)in the rate of fermentation based on pH for MIT set culture yoghurt over theﬁrst24h (Fig.1).A steep pH reduction was found between24 and72h,especially at18%and20%SMP.Thereduction in pH was observed to be dependent on the SMP concentration,where higher SMP concentrations caused a more rapid pH reduction than lower SMP concentrations used in the manufacture of MIT set culture yoghurt.Increasing the SMP concentration increased the lactose content of the milk base.The lactose content in the SMP used was54.1%.The 12–20%SMP used therefore provided 6.49–10.82% lactose in the yoghurt base.Therefore,the increase in the rate of pH reduction with increasing SMP concen-tration was expected,as increasing the lactose content provided more substrate for lactic acid formation by the starter bacteria.Yoghurt with between14%and20%SMP(inclusive)was observed to have aﬁnal pH withinthe range of pH 4.50–4.37.Only MIT set culture yoghurt produced using12%SMP had aﬁnal pH higher than4.5(pH4.63)(Fig.2).Previous studies onthe eﬀect of milk powder concentration reported theﬁnal pH to be in the range of pH4.2–4.6(Staﬀ,1998; Soukoulis et al.,2007).The variation in yoghurt acidity expressed as lactic acidwith time(Fig.3)mirrored the pH proﬁle,the rate of production of lactic acid increasing with increasing SMP concentration.At the three lowest concentrations of SMP,16%,14%and12%,there were no signiﬁcantdiﬀerences in yoghurt acidity.Walstra&Jenness(1984)Development of MIT set culture yoghurt M.-A.-R.Nor-Khaizura et al.581Ó2011The Authors International Journal of Food Science and Technology2012 International Journal of Food Science and TechnologyÓ2011Institute of Food Science and Technologyreported that increasing the level of solids not fat in yoghurt mix raised the titratable acidity of the milk owing to the buﬀering action of the additional proteins,phos-phates,citrates,lactates and other milk constituents.Tables 1and 2show S.thermophilus and L.acidoph-ilus counts during the 168-h fermentation time.Increas-ing the concentration of SMP did not have any signiﬁcant eﬀects on the starter culture growth,which agrees with Krasaekoopt et al.(2004).However,Al-Dabbagh &Allan (1989)observed that diﬀerent levels of total solids can inﬂuence the generation times and cell counts of yoghurt starter culture organisms;optimum conditions were 12and 14g per 100g for Lactobacillus delbrueckii ssp.bulgaricus and S.thermophilus ,respec-tively.In the present work on MIT yoghurt,at the end of the fermentation time,the S.thermophilus count was in the range of 7.77–8.06log cfu g )1and L.acidophilus in the range of 7.83–8.17log cfu g )1.The ﬁnal starter culture count met the minimum required total count of starter bacteria (1.0·107cfu g )1),and the probiotic species count exceeded the 1.0·106cfu g )1speciﬁed in the Codex Standard (FAO ⁄WHO,2003).Table 1Viable cell counts of Streptococcus thermophilus in made-in-transit (MIT)culture set yoghurt produced at 12%,14%,16%,18%and 20%skim milk powder (SMP)as the yoghurt milk base during incubation at 25°CSMP concentration Time (h)12%14%16%18%20%0 4.98* 4.98 4.98 4.98 4.982 5.17 5.07 5.12 5.10 5.114 5.25 5.19 5.22 5.20 5.216 5.73 5.44 5.59 5.51 5.558 6.30 6.05 6.18 6.11 6.1410 6.47 6.68 6.58 6.63 6.6012 6.66 6.77 6.72 6.74 6.73247.01 6.89 6.95 6.92 6.93487.067.157.117.137.12727.417.537.477.507.48967.657.667.667.667.661208.217.878.047.968.001448.268.108.188.148.161687.778.067.927.997.95*At a given time of growth (i.e.within a row),there were no signiﬁcant differences in viable cell count.Table 2Viable cell counts of Lactobacillus acidophilus in made-in-transit (MIT)culture set yoghurt produced at 12%,14%,16%,18%and 20%skim milk powder (SMP)as the yoghurt milk base during incubation at 25°CSMP concentration Time (h)12%14%16%18%20%0 4.20* 4.22 4.30 4.28 4.442 4.24 4.30 4.32 4.50 4.654 4.53 4.52 4.52 4.68 4.756 4.83 4.82 4.80 4.95 4.998 4.75 4.85 4.98 5.14 5.2810 5.20 5.12 5.20 5.44 5.5212 5.46 5.56 5.64 5.87 5.8624 5.82 5.96 6.09 6.07 6.2848 6.55 6.83 6.60 6.74 6.74727.627.317.307.117.15967.847.737.437.427.471208.057.837.947.557.671448.278.108.027.887.721688.178.047.937.997.83*At a given time of growth (i.e.within a row),there were no signiﬁcant differences in viable cell count.Development of MIT set culture yoghurt M.-A.-R.Nor-Khaizura et al.582International Journal of Food Science and Technology 2012Ó2011The AuthorsInternational Journal of Food Science and Technology Ó2011Institute of Food Science and TechnologyIncreasing SMP concentration inﬂuenced the devel-opment of viscosity(Fig.4)andﬁrmness(Fig.5)in MIT set culture yoghurt.The texture of MIT set culture yoghurt was improved by increasing the SMP concentration.The higher concentrations of SMP (18%and20%)were found to produce MIT set culture yoghurt with markedly higher viscosity and ﬁrmness.The improvement in yoghurt viscosity and ﬁrmness with increasing SMP concentration in this work is in line with Amatayakul et al.(2006)and Krasaekoopt et al.(2004).Krasaekoopt et al.(2004) reported that20%total solids produced higher viscos-ity andﬁrmness than16%total solids.Increasing the yoghurt milk base solids concentration increases the level of milk protein.This in turn increases the density of the gel network and reduces the pore size of the yoghurt microstructure(Krasaekoopt et al.,2004). Gastaldi et al.(1997)reported that theﬁrmness of yoghurt increased with increasing total solids owing to the consequent increase in water binding capacity.They also mentioned that yoghurtﬁrmness was dependent on total solids because a higher total solids results in a higher concentration of casein particles, which could enhance the interaction between these particles(Gastaldi et al.,1997).Theﬁnal characteristics of MIT set culture yoghurt produced at12%,14%,16%,18%and20%SMP are summarised in Table3.Both texture and the length of fermentation are crucial to the success of MIT yoghurt. The fermentation time for normal yoghurt is between 4%and12h based on pH.This time variation is dependent on the speciﬁc processing methods used and the characteristics of the yoghurt to be produced.In the present work,the fermentation time was set at168h, which resulted in an acceptableﬁnal pH in the range of 4.2–4.6.Increasing the SMP concentration was observed to increase theﬁrmness of yoghurt.As shown in Table3,a pH of4.5or lower was reached by the end of fermentation(168h)for all SMP concentrations except the lowest(12%).Aﬁnal pH of4.5was used as a guideline in this study as it is the maximumﬁnal pH for yoghurt stipulated in the Australia New Zealand Food Standards Code for fermented milk products(FSANZ, 1996).ConclusionIncreasing the concentration of the SMP(12–20%)used as a yoghurt milk base can improve the viscosity and ﬁrmness of a MIT set culture yoghurt.Starter culture growth based on viable cell counts was not inﬂuenced by the SMP concentration.Theﬁnal pH levels of MIT set culture yoghurt produced with14–20%SMP were within the acceptable pH range for set yoghurt for a fermentation time of168h.Yoghurt base composition and fermentation conditions that result in an acceptable MIT set culture yoghurt have been established.The eﬀects of transport conditions(e.g.vibration)per se are to be investigated in ongoing studies.ReferencesAl-Dabbagh,W.Y.&Allan,M.C.(1989).Inﬂuence of concentration of non-fat dried milk solids(NFDM)on growth and acid produc-Table3Final characteristics of made-in-transit(MIT)culture set yoghurt produced at12%,14%,16%,18%and20%skim milk powder(SMP)as the yoghurt milk baseSMPconcentration(%)Final pH Acidity expressedas lactic acid Viscosity(cP)Firmness(N)Fermentationtime(h)*12 4.63±0.040.93±0.03140.22±12.980.00±0.00>16814 4.50±0.110.90±0.03202.05±9.970.223±0.0216816 4.49±0.090.93±0.06571.20±19.520.223±0.0316818 4.43±0.110.96±0.032632.90±17.110.920±0.0515620 4.37±0.12 1.01±0.014650.80±15.27 1.266±0.01144*Fermentation time is measured when the pH measurement reaches pH4.5.Development of MIT set culture yoghurt M.-A.-R.Nor-Khaizura et al.583Ó2011The Authors International Journal of Food Science and Technology2012 International Journal of Food Science and TechnologyÓ2011Institute of Food Science and Technologytion of Lactobacillus bulgaricus and Streptococcus thermophilus. Asian Journal of Dairy Research,8,115–121.Amatayakul,T.,Sherkat,F.&Shah,N.P.(2006).Physical character-istics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at9and14%total solids.Food Hydrocolloids,20,314–324.Anema,S.G.,Lowe,E.K.&Li,Y.(2004).Eﬀect of pH on the viscosity of heated reconstituted skim milk.International Dairy Journal,14, 541–548.Bock,J.,Milliken,G.&Schmidt,K.(2008).Best mixing practices to minimize the particle size in reconstituted nonfat dry milk.Journal of Food Processing and Preservation,32,60–74.Clark,S.&Plotka,V.C.(2004).Yoghurt and sour cream:operational procedures and processing equipment.In:Handbook of Food and Beverage Fermentation Technology(edited by Y.H.Hui,L.Meunier-Goddik,A.S.Hansen,J.Josephen,W.-K.Nip,P.S.Stanﬁeld&F. Toldra).Pp.184–200.New York:Marcel Dekker.FAO⁄WHO.(2003).CODEX STAN243-2003.Codex standard for fermented milks.Rome,Italy:FAO⁄WHO Joint Publications. FSANZ.(1996).FSANZ, 2.5.3Fermented Milk Products.Food Standards.Australia New Zealand,Canberra.Gastaldi,E.,Lagaude,A.,Marchesseau,S.&De La Fuente,B.T. (1997).Acid milk gel formation as aﬀected by total solids content. Journal of Food Science,62,671–687.ISO.(1997).Yogurt–Determination of Titratable Acidity–Potenti-ometric Method(ISO11869:1997).Geneva,Switzerland:ISO. ISO.(2003).Yogurt–Enumeration of Characteristic Microorganisms–Colony-count Technique at37°C(ISO7889:2003).Geneva,Switzer-land:International Organization of Standardization(IDF117:2003).Jaworska,A..(2007).Made in Transit:a Supply Chain Concept for on the Way Growth.Master Thesis.Eindhoven,the Netherlands: Design Academy Eindhoven.Krasaekoopt,W.,Bhandari,B.&Deeth,H.(2004).Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortiﬁed with low-heat skim milk powder.Journal of Food Science,69,E276–E280.Lee,W.J.&Lucey,J.A.(2004).Structure and Physical Properties of Yogurt Gels:Eﬀect of Inoculation Rate and Incubation Tempera-ture.Journal of Dairy Science,87,3153–3164.O’Neil,J.M.,Kleyn, D.H.&Hare,L.B.(1979).Consistency and compositional characteristics of commercial yogurts.Journal of Dairy Science,62,1032–1036.Schmidt,R.H.,Vargas,M.M.,Smith,K.L.&Jezeski,J.J.(1985).The eﬀect of ultrahigh temperature milk processing on yogurt texture. Journal of Food Processing and Preservation,9,235–240. Soukoulis, C.,Panagiotidis,P.,Koureli,R.&Tzia, C.(2007). Industrial yogurt manufacture:monitoring of fermentation process and improvement ofﬁnal product quality.Journal of Dairy Science, 90,2641–2654.Staﬀ,M.C..(1998).Cultured milk and fresh cheeses.In:The Technology of Dairy Products.(edited by R.Early).Pp.123–141. London:Thomson Science.Tamime, A.Y.&Robinson,R.K.(2007).Tamime and Robinson’s Yoghurt Science and technology.Boca Raton:Woodhead Publishing Limited and CRC Press LLC.Walstra,P.&Jenness,R.(1984).Dairy Chemistry and Physics.New York:John Wiley&Sons.Development of MIT set culture yoghurt M.-A.-R.Nor-Khaizura et al.584International Journal of Food Science and Technology2012Ó2011The AuthorsInternational Journal of Food Science and TechnologyÓ2011Institute of Food Science and Technology。

journal of food science 投稿要求

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食品相关类英文杂志名称

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接受率：90%影响力：★★审稿速度：★★★（转自小木虫aicoral）。

SCI收录关于食品的期刊

SCI收录关于食品的期刊ADV ANCES IN FOOD RESEARCHAGRICULTURAL AND FOOD SCIENCEAGRICULTURAL AND FOOD SCIENCE IN FINLANDAGRO FOOD INDUSTRY HI TECHANTINUTRIENTS AND PHYTOCHEMICALS IN FOODASSOCIATION OF FOOD DRUG OFFICIALS QUARTERL Y BULLETINBULLETIN OF THE RESEARCH INSTITUTE FOR FOOD SCIENCE KYOTO UNIVERSITY CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYCRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONCZECH JOURNAL OF FOOD SCIENCESDOMESTIC ANIMAL WILDLIFE INTERFACE ISSUE FOR DISEASE CONTROL CONSERVATION SUSTAINABLE FOOD PRODUCTION AND EMERGING DISEASES ECOLOGY OF FOOD AND NUTRITIONENCAPSULATION AND CONTROLLED RELEASE OF FOOD INGREDIENTS EUROPEAN FOOD RESEARCH AND TECHNOLOGYEV ALUATION OF CERTAIN FOOD ADDITIVESEV ALUATION OF CERTAIN FOOD ADDITIVES 51ST REPORTEV ALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTSEV ALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS 53RD REPORT EV ALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOODEV ALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD 52ND REPORT FLA VOR FOOD INTERACTIONSFOOD ADDITIVES AND CONTAMINANTSFOOD AND AGRICULTURAL IMMUNOLOGYFOOD AND AGRICULTURAL SECURITYFOOD AND BIOPRODUCTS PROCESSINGFOOD AND CHEMICAL TOXICOLOGYFOOD AND COSMETICS TOXICOLOGYFOOD AND DRUG LAW JOURNALFOOD AUSTRALIAFOOD BIOTECHNOLOGYFOOD CHEMISTRYFOOD CONTROLFOOD DRUG COSMETIC LAW JOURNALFOOD ENGINEERINGFOOD FACTORS IN HEALTH PROMOTION AND DISEASE PREVENTIONFOOD HYDROCOLLOIDSFOOD IN CANADAFOOD MANUFACTUREFOOD MICROBIOLOGYFOOD MICROSTRUCTUREFOOD NUTRITION NOTES AND REVIEWSFOOD PACKAGING TESTING METHODS AND APPLICATIONSFOOD PHYTOCHEMICALS FOR CANCER PREVENTION IFOOD PHYTOCHEMICALS FOR CANCER PREVENTION IIFOOD POLICYFOOD PRODUCT DEVELOPMENTFOOD PRODUCTION MANAGEMENTFOOD QUALITY AND PREFERENCEFOOD RESEARCHFOOD RESEARCH INSTITUTE STUDIESFOOD RESEARCH INTERNA TIONALFOOD REVIEWS INTERNATIONALFOOD SAFETY ISSUES ASSOCIATED WITH PRODUCTS FROM AQUACULTURE FOOD SCIENCE AND BIOTECHNOLOGYFOOD SCIENCE AND TECHNOLOGY INTERNATIONALFOOD SCIENCE AND TECHNOLOGY LEBENSMITTEL WISSENSCHAFT TECHNOLOGIEFOOD SCIENCE AND TECHNOLOGY RESEARCHFOOD STRUCTUREFOOD TECHNOLOGYFOOD TECHNOLOGY AND BIOTECHNOLOGYFOOD TECHNOLOGY IN AUSTRALIAFOOD TRADE REVIEWFREE RADICALS AND OXIDATIVE STRESS ENVIRONMENT DRUGS AND FOOD ADDITIVESHIGH DOSE IRRADIATION WHOLESOMENESS OF FOOD IRRADIATED WITH DOSES ABOVE 10 KGYHIGHLIGHTS IN FOOD ALLERGYINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGYINTERNATIONAL JOURNAL OF FOOD PROPERTIESINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITIONIRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCHIRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGYIRRADIATION OF FOOD AND PACKAGING RECENT DEVELOPMENTSITALIAN JOURNAL OF FOOD SCIENCEJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYJOURNAL OF APPLIED BOTANY AND FOOD QUALITY ANGEW ANDTE BOTANIK JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTESJOURNAL OF FOOD AND DRUG ANAL YSISJOURNAL OF FOOD BIOCHEMISTRYJOURNAL OF FOOD COMPOSITION AND ANAL YSISJOURNAL OF FOOD ENGINEERINGJOURNAL OF FOOD LIPIDSJOURNAL OF FOOD NUTRITIONJOURNAL OF FOOD PROCESS ENGINEERINGJOURNAL OF FOOD PROCESSING AND PRESERV A TIONJOURNAL OF FOOD PROTECTIONJOURNAL OF FOOD QUALITYJOURNAL OF FOOD SAFETYJOURNAL OF FOOD SCIENCEJOURNAL OF FOOD SCIENCE AND TECHNOLOGY MYSOREJOURNAL OF FOOD TECHNOLOGYJOURNAL OF MEDICINAL FOODJOURNAL OF MILK AND FOOD TECHNOLOGYJOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPANJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY NIPPON SHOKUHIN KAGAKU KOGAKU KAISHIJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURELEBENSMITTEL WISSENSCHAFT UND TECHNOLOGIE FOOD SCIENCE AND TECHNOLOGYLIPIDS IN FOOD FLA VORSLWT FOOD SCIENCE AND TECHNOLOGYMACROMOLECULAR INTERACTIONS IN FOOD TECHNOLOGYMOLECULAR NUTRITION FOOD RESEARCHMYCOTOXINS AND FOOD SAFETYNAHRUNG FOODNEW YORKS FOOD AND LIFE SCIENCES BULLETINOLIGOSACCHARIDES IN FOOD AND AGRICULTUREPREPARATION AND USE OF FOOD BASED DIETARY GUIDELINESPROCESS INDUCED CHEMICAL CHANGES IN FOODPROGRESS IN FOOD AND NUTRITION SCIENCEQUARTERL Y BULLETIN OF THE ASSOCIATION OF FOOD DRUG OFFICIALS OF THE UNITED STATESRENEWABLE AGRICULTURE AND FOOD SYSTEMSTRENDS IN FOOD SCIENCE TECHNOLOGYVETERINARY CLINICS OF NORTH AMERICA FOOD ANIMAL PRACTICE ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A FOOD RESEARCH AND TECHNOLOGYZENTRALBLATT FUR VETERINARMEDIZIN REIHE B JOURNAL OF VETERINARY MEDICINE SERIES B INFECTIOUS DISEASES IMMUNOLOGY FOOD HYGIENE VETERINARY PUBLIC HEALTH食品类SCI杂志目录和稿约【转贴】(2009-04-30 15:47:58)序号刊名简称期刊全称中文分类分区 01-03平均影响因子主办国1 CRIT REV FOOD SCI CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 工程技术 1 1.95 美国2 FOOD ADDIT CONTAM FOOD ADDITIVES AND CONTAMINANTS 工程技术 2 1.37 英国3 FOOD CHEM TOXICOL FOOD AND CHEMICAL TOXICOLOGY 工程技术 2 1.73 英国4 FOOD CHEM FOOD CHEMISTRY 工程技术 2 1.25 英国5 FOOD HYDROCOLLOID FOOD HYDROCOLLOIDS 工程技术 2 1.56 美国6 FOOD MICROBIOL FOOD MICROBIOLOGY 工程技术 2 1.05 英国7 FOOD REV INT FOOD REVIEWS INTERNATIONAL 工程技术 2 1.28 美国8 INT J FOOD MICROBIOL INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 工程技术 2 1.85 荷兰9 J AGR FOOD CHEM JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 工程技术 2 1.86 美国10 J FOOD PROTECT JOURNAL OF FOOD PROTECTION 工程技术 2 1.88 美国11 TRENDS FOOD SCI TECH TRENDS IN FOOD SCIENCE & TECHNOLOGY 工程技术 1.35 英国12 EUR FOOD RES TECHNOL EUROPEAN FOOD RESEARCH AND TECHNOLOGY 工程技术3 1.01 德国13 FOOD BIOTECHNOL FOOD BIOTECHNOLOGY 工程技术 3 0.66 美国14 FOOD CONTROL FOOD CONTROL 工程技术 3 0.71 英国15 FOOD QUAL PREFER FOOD QUALITY AND PREFERENCE 工程技术 3 1.01 英国16 FOOD RES INT FOOD RESEARCH INTERNATIONAL 工程技术 3 1.01 美国17 FOOD TECHNOL-CHICAGO FOOD TECHNOLOGY 工程技术 3 0.97 美国18 INT J FOOD SCI TECH INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 工程技术 3 0.85 英国19 INT J FOOD SCI NUTR INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 工程技术 3 0.74 英国20 FOOD ENG JOURNAL OF FOOD ENGINEERING 工程技术 3 1.04 英国21 J FOOD SAFETY JOURNAL OF FOOD SAFETY 工程技术 3 0.84 美国22 J FOOD SCI JOURNAL OF FOOD SCIENCE 工程技术 3 1.02 美国23 LEBENSM-WISS TECHNOL LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY 工程技术 3 0.67 瑞士24 AGRO FOOD IND HI TEC AGRO FOOD INDUSTRY HI-TECH 工程技术 4 0.14 意大利25 CEREAL FOOD WORLD CEREAL FOODS WORLD 工程技术 4 0.60 美国26 FOOD BIOPROD PROCESS FOOD AND BIOPRODUCTS PROCESSING 工程技术 4 0.51 英国27 FOOD DRUG LAW J FOOD AND DRUG LAW JOURNAL 工程技术 4 0.51 美国28 FOOD AUST FOOD AUSTRALIA 工程技术 4 0.15 澳大利亚29 FOOD POLICY FOOD POLICY 工程技术 4 0.53 英国30 FOOD SCI TECHNOL INT FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL 工程技术 4 0.44 英国31 FOOD TECHNOL BIOTECH FOOD TECHNOLOGY AND BIOTECHNOLOGY 工程技术 4 0.27 克罗地亚32 INT J FOOD PROP INTERNATIONAL JOURNAL OF FOOD PROPERTIES 工程技术 4 0.56 美国33 ITAL J FOOD SCI ITALIAN JOURNAL OF FOOD SCIENCE 工程技术 4 0.58 意大利34 JOURNAL OF FOOD COMPOSITION AND ANALYSIS 工程技术 4 0.50 美国35 J FOOD LIPIDS JOURNAL OF FOOD LIPIDS 工程技术 4 0.36 美国36 J FOOD PROCESS ENG JOURNAL OF FOOD PROCESS ENGINEERING 工程技术 4 0.48 美国37 J FOOD PROCESS PRES JOURNAL OF FOOD PROCESSING AND PRESERVATION 工程技术 4 0.33 美国38 J FOOD QUALITY JOURNAL OF FOOD QUALITY 工程技术 4 0.28 美国39 J FOOD SCI TECH MYS JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 工程技术 4 0.15 印度40 J FOOD HYG SOC JPN JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN 工程技术 4 0.51 ***41 J JPN SOC FOOD SCI JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOK 工程技术 4 0.10 ***42 J ENVIRON SCI HEAL B JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMIN 环境科学 4 0.63 美国43 J SCI FOOD AGR JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 农林科学 2 1.18 英国44 AGR FOOD SCI FINLAND AGRICULTURAL AND FOOD SCIENCE IN FINLAND 农林科学 4 0.42 芬兰45 IRISH J AGR FOOD RES IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH 农林科学 4 0.42 爱尔兰46 VET CLIN N AM-FOOD A VETERINARY CLINICS OF NORTH AMERICA-FOOD ANIMAL PRACTICE 农林科学 4 0.62 美国47 J FOOD BIOCHEM JOURNAL OF FOOD BIOCHEMISTRY 生物 4 0.56 美国48 PLANT FOOD HUM NUTR PLANT FOODS FOR HUMAN NUTRITION 生物 4 0.24 荷兰49 ECOL FOOD NUTR ECOLOGY OF FOOD AND NUTRITION 医学 4 0.20 英国50 FOOD AGR IMMUNOL FOOD AND AGRICULTURAL IMMUNOLOGY 医学 4 0.76 英国51 J FOOD DRUG ANAL JOURNAL OF FOOD AND DRUG ANALYSIS 医学 4 0.42 中国(台湾)。

食品类核心期刊,SCI及影响因子

食品类核心期刊(2008-10-18 21:57:42)标签：food of and science中国杂谈食品类核心期刊1.食品科学2.食品与发酵工业3.食品工业科技4.食品工业5.中国粮油学报6.中国油脂7.中国调味品8.茶叶科学9.食品研究与开发10.中国乳品工业11.食品科技12.酿酒科技13.食品与机械14.中国酿造15.粮食与饲料工业16.郑州工程学院学报食品类核心期刊的网址和最新电话1 粮油加工与食品机械地址：北京市德胜门外北沙滩1号16号信箱邮政编码：100083电话：010-********/2670传真：64870803电子邮件：cnlyjg@; lyjg@2 农机与食品机械没有查到3 农牧与食品机械没有查到4 食品与生物技术学报地址：江苏无锡蠡湖大道1800号江南大学蠡湖校区邮政编码：214122电话：0510-********传真：0510-********电子邮件：xbbjb@5 食品机械地址：长沙扫把塘邮政编码：4100076 食品工业科技地址：北京市永外沙子口路70号邮政编码：100075电话：010-******** 87244117传真：010-********网址：电子邮件：stfi@7食品与发酵工业地址：北京朝阳区霄云路32号邮政编码：100027电话：010-******** 64647111传真：64647111电子邮件：ffeo@8食品科学地址：北京市大兴区西红门路8号邮政编码：100076电话：010-********/24/34传真：010-********网址：电子邮件：chnfood@9食品科技地址：北京市宣武区广内大街316号京粮大厦520室邮政编码：100053电话：010-********-3050 83557685传真：63016390电子邮件：shipinkj@10食品工业地址：上海市济宁路28号邮政编码：200082电话：021-********电子邮件：SPGY@11食品与机械地址：长沙市赤岭路9号邮政编码：410015电话：0731-******* 2617269传真：0371-*******网址：电子邮件：spyjx@12食品研究与开发地址：天津市南开区卫津南路36号邮政编码：300381电话：022-******** 23015627传真：022-********网址：电子邮件：fjfood@13无锡轻工大学学报：食品与生物技术地址：江苏无锡惠河路170号江南大学青山湾校区51号信箱邮政编码：214063电话：0510-*******传真：0510-*******电子邮件：xbbjb@最新食品类SCI核心期刊影响因子(转)Abbreviated Journal Title Impact Factor Full Journal Title杂志名称简写影响因子杂志全名CRIT REV FOOD SCI 3.875 critical reviews in food science and nutrition TRENDS FOOD SCI TECH 2.427 trends in food science & technologyINT J FOOD MICROBIOL 2.499 international journal of food microbiology FOOD CHEM TOXICOL 2.047 food and chemical toxicologyJ AGR FOOD CHEM 2.507 journal of agricultural and food chemistryJ FOOD PROTECT 1.687 journal of food protectionFOOD HYDROCOLLOID 1.949 food hydrocolloidsFOOD ADDIT CONTAM 1.61 food additives and contaminantsFOOD CHEM 1.811 food chemistryFOOD RES INT 1.256 food research internationalFOOD QUAL PREFER 1.358 food quality and preferenceJ FOOD ENG 1.249 journal of food engineeringFOOD CONTROL 1.107 food controlFOOD MICROBIOL 1.592 food microbiologyEUR FOOD RES TECHNOL 1.173 european food research and technology FOOD BIOTECHNOL 0.938 food biotechnologyFOOD TECHNOL-CHICAGO 1.056 food technologyJ FOOD SCI 1.028 journal of food scienceINT J FOOD SCI TECH 0.719 international journal of food science and technologyJ SCI FOOD AGR 0.996 journal of the science of food and agricultureFOOD REV INT 0.708 food reviews internationalLWT-FOOD SCI TECHNOL 1.155 annual review of immunologyJ FOOD COMPOS ANAL 1.072J FOOD DRUG ANAL 0.574 journal of food and drug analysisJ FOOD BIOCHEM 0.625 journal of food biochemistryNAHRUNG nahrung-foodFOOD SCI TECHNOL INT 0.724 food science and technology internationalJ ENVIRON SCI HEAL B journal of environmental science and health part b-pesticides fo od contaminants and agricultural wastesJ MUSCLE FOODS 0.348 journal of muscle foodsFOOD POLICY 0.609 food policyCEREAL FOOD WORLD cereal foods worldcereal foods world 0.452 international journal of food sciences and nutritionFOOD AGR IMMUNOL 0.385 food and agricultural immunologyJ FOOD SAFETY 0.227 journal of food safetyFOOD DRUG LAW J 0.351 food and drug law journalFOOD TECHNOL BIOTECH 0.663 food technology and biotechnologyINT J FOOD PROP 0.485 international journal of food propertiesIRISH J AGR FOOD RES 0.268 irish journal of agricultural and food researchAGR FOOD SCI 0.255J FOOD LIPIDS 0.49 journal of food lipidsJ FOOD HYG SOC JPN 0.395 journal of the food hygienic society of japan。

食品类SCI期刊

食品类SCI序号刊名简称期刊全称中文分类分区01-03平均影响因子主办国1 CRIT REV FOOD SCI CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 工程技术1 1.95 美国2 FOOD ADDIT CONTAM FOOD ADDITIVES AND CONTAMINANTS 工程技术2 1.37 英国3 FOOD CHEM TOXICOL FOOD AND CHEMICAL TOXICOLOGY 工程技术2 1。

73 英国4 FOOD CHEM FOOD CHEMISTRY 工程技术2 1。

25 英国5 FOOD HYDROCOLLOID FOOD HYDROCOLLOIDS 工程技术2 1。

56 美国6 FOOD MICROBIOL FOOD MICROBIOLOGY 工程技术2 1.05 英国7 FOOD REV INT FOOD REVIEWS INTERNA TIONAL 工程技术2 1。

28 美国8 INT J FOOD MICROBIOL INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 工程技术2 1.85 荷兰9 J AGR FOOD CHEM JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 工程技术2 1。

86 美国10 J FOOD PROTECT JOURNAL OF FOOD PROTECTION 工程技术2 1.88 美国11 TRENDS FOOD SCI TECH TRENDS IN FOOD SCIENCE & TECHNOLOGY 工程技术1。

35 英国12 EUR FOOD RES TECHNOL EUROPEAN FOOD RESEARCH AND TECHNOLOGY 工程技术3 1。

01 德国13 FOOD BIOTECHNOL FOOD BIOTECHNOLOGY 工程技术3 0。

营养学SCI期刊最新(2020.8.9)排名

0.002930 0.006110 0.027400 0.021100 0.008820 0.010750 0.003010 0.012130 0.026050 0.002640 0.004070 0.003450 0.003560 0.007190 0.025350 0.013470 0.004010 0.020710 0.004510 0.016740 0.002700
EUROPEAN JOURNAL OF LIPID SCIENCE AND
64
TECHNOLOGY
65
JOURNAL OF MEDICINAL FOOD
66
LIPIDS
67
Bioscience of Microbiota Food rition Research and Practice
Applied Physiology Nutrition and Metabolism
JOURNAL OF NUTRITION EDUCATION AND
57
BEHAVIOR
58
Food Science and Human Wellness
JOURNAL OF CLINICAL BIOCHEMISTRY AND
201
83
ACTA ALIMENTARIA
522
84
Revista de Nutricao-Brazilian Journal of Nutrition
844
85
TOPICS IN CLINICAL NUTRITION
182
86
Progress in Nutrition
188
87
World Review of Nutrition and Dietetics

international journal of food microbiology审核流程

international journal of food microbiology审核
流程
《International Journal of Food Microbiology》的审核流程主要包括以下步骤：
1. 稿件提交：作者将稿件提交到编辑部指定的在线投稿系统中。

2. 初步审查：编辑部会对稿件进行初步审查，以确保稿件符合期刊的投稿要求，并决定是否需要进一步的同行评审。

3. 同行评审：如果编辑部认为需要进行同行评审，他们会将稿件分配给合适的专家进行同行评审。

同行评审专家会对稿件的内容、创新性、科学性和语言等方面进行评价，并给出是否接受的建议。

4. 编辑决策：编辑部会根据同行评审专家的意见和编辑自己的判断，做出是否接受或拒绝稿件的决策。

如果稿件被接受，编辑部会与作者联系，对稿件进行修改和改进。

5. 最终审查：经过修改和改进后，编辑部会对稿件进行最终审查，以确保稿件符合期刊的出版要求。

如果一切顺利，编辑部会决定正式接受稿件并安排发表。

整个审核流程通常需要几个月的时间，具体时间取决于稿件的质量、同行评审专家的意见以及编辑部的决策速度等因素。

作者可以随时通过投稿系统查看稿件的审核状态，并与编辑部联系获取更多信息。

食品综述期刊发表机构

食品综述期刊发表机构食品是人类生活中不可或缺的一部分，食品的安全和质量一直备受关注。

为了更好地了解食品行业的发展和食品质量的变化，许多研究机构和期刊都在不断发表有关食品的综述文章，以便为人们提供最新的研究成果和信息。

下面我们将介绍一些常见的食品综述期刊发表机构。

1. Journal of Food Science。

《食品科学杂志》是一个专门研究食品科学和技术的国际性期刊。

该期刊发表了许多有关食品生产、加工、质量控制和安全等方面的综述文章，为食品行业的发展提供了重要的参考和指导。

2. Food Chemistry。

《食品化学》是一个涵盖食品化学和食品营养领域的权威期刊。

该期刊发表了许多关于食品成分分析、食品添加剂、食品安全和营养价值等方面的综述文章，为食品质量和安全提供了重要的科学依据。

3. Trends in Food Science & Technology。

《食品科学与技术趋势》是一个关于食品科学和技术发展趋势的国际性期刊。

该期刊发表了许多有关食品加工技术、食品质量改进、食品安全管理和食品营养等方面的综述文章，为食品行业的发展提供了前沿的科学信息。

4. Critical Reviews in Food Science and Nutrition。

《食品科学与营养评论》是一个涵盖食品科学、营养和健康领域的综合性期刊。

该期刊发表了许多关于食品成分、营养素、食品安全、健康营养和功能食品等方面的综述文章，为人们提供了全面的食品科学和营养信息。

5. Comprehensive Reviews in Food Science and Food Safety。

《食品科学与食品安全综合评论》是一个关于食品科学和食品安全综合研究的期刊。

该期刊发表了许多关于食品加工、食品质量控制、食品安全管理和食品法规等方面的综述文章，为食品行业的发展和监管提供了重要的参考和指导。

以上期刊都是国际知名的食品科学和技术领域的权威期刊，它们发表的食品综述文章涵盖了食品生产、加工、质量控制、安全管理、营养价值和健康功能等方面的内容，为人们提供了丰富的科学信息和前沿的研究成果。

international journal of food microbiology投稿经验

international journal of food
microbiology投稿经验
关于International Journal of Food Microbiology投稿经验，可参考以下内容：
1. 选杂志：根据自己撰写手稿内容，挑选目标杂志。

一般会和导师商量讨论，可结合杂志官网给出的投稿范围。

2. 定标题：锁定目标杂志后，查阅已经发表在该杂志上的相关文章，借鉴优点，在原基础上拟定一个新颖的标题，但不能脱离撰写手稿主旨内容。

3. 改摘要：根据拟投稿杂志的相关要求对手稿进行修改，注重语言逻辑性，重点阐明该项研究的意义。

4. “格式化”：根据拟投稿杂志官网的作者指南中相关要求对手稿进行全面的格式调整。

5. “上战场”：完成前四个步骤后，会和导师定终稿。

接下来登录拟投稿杂志官网，按照网站提示一步步录入相关信息，完成后提交申请。

6. “稳心态”：文章提交投稿申请后，需要耐心等待。

在这个阶段，稳定心态非常重要。

投稿过程中，需要认真遵循目标期刊的投稿要求和规范，同时注意语言表达、逻辑结构和创新性等方面，提高稿件的质量和竞争力。

祝你投稿顺利！。

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION***Note to Authors: Please make sure your contact address information is clearly visible on the outside of all packages you are sending to the Editor***Aims and Scope:The primary aim of this unique international journal is to integrate food science with nutrition. Topics covered include:▪impact of nutritional science on food product development▪nutritional implications of food processing▪bioavailibility of nutrients▪nutritional quality of novel foods▪food-nutrient interactions▪use of biotechnology in food science/nutrition▪tropical food processing and nutrition▪food acceptibility and dietary selection▪nutritional and physiological aspects of food▪dietary requirements and nutritive value of food1. IntroductionIt is essential that authors prepare their manuscripts according to established specifications. Failure to follow them may result in your paper being delayed and the effectiveness of the search capabilities offered by electronic delivery will depend upon the care used by authors in preparing their manuscripts. Therefore, contributors are strongly encouraged to read these instructions carefully before preparing a manuscript for submission, and to check the manuscript for compliance with these notes before submitting it for publication.2. Submitting a Paper to International Journal of Food Sciences & NutritionPapers for consideration should be sent to Professor C. J. K. Henry:School of Biological and Molecular SciencesOxford Brookes UniversityOX3 0BPUKFax: +44(0)1865 483242Email: jhenry@Please send an electronic version on disk along with three paper copies together with one set of high quality figures for reproduction.When the accepted paper is submitted in final form, please send two paper copies and a copy on disk - see Electronic Processing.Please make sure your contact address information is clearly visible on the outside of all packages you are sending to Editors.3. General GuidelinesInternational Journal of Food Scienes & Nutrition considers all manuscripts on the strict condition that they have been submitted only to International Journal of Food Scienes & Nutrition, that they have not been published already, or that they under consideration for publication or in press elsewhere. Authors who fail to adhere to this condition will be charged with all costs which International Journal of Food Scienes & Nutrition incurs and their papers will not be published.Contributions to International Journal of Food Scienes & Nutrition must report original research and will be subjected to review by referees.The Journal has no free colour pages within its annual page allowance. Authors who propose publishing figures in colour should consult Taylor & Francis to agree a financial contribution to additional colour reproduction costs. Figures which appear in black-and-white in the print edition of the Journal will appear in colour in the online edition, assuming colour originals are supplied.Writing your paper▪For all manuscripts non-discriminatory language is mandatory. Sexist or racist terms should not be used.▪Authors should include a word count with their manuscript.▪Each paper should have three to six keywords.▪Papers are accepted only in English.▪Manuscripts should be typed on single sides of good quality white A4 or 8 x 11 inch paper, double-spaced throughout including the reference section, with wide (3 cm)margins.▪All the authors of a paper should include their full names, affiliations, postal addresses, telephone and fax numbers and email addresses on the cover page of manuscripts.▪Abstracts of 100 - 150 words are required for all papers submitted and should precede the text of a paper - see Notes on Style.▪Manuscripts should be compiled in the following order: title page; abstract; keywords;main text; acknowledgments; appendixes (as appropriate); references; table(s) withcaption(s) (on individual sheets); figure caption(s) (as a list).▪Section headings should be concise and numbered sequentially, using a decimal system for subsections.▪Authors must adhere to SI units. Units are not italicised.▪When using a word which is or is asserted to be a proprietary term or trade mark authors must use the symbol ?or TM or alternatively a footnote can be inserted usingthe wording below:This article includes a word that is or is asserted to be a proprietary term or trade mark. Its inclusion does not imply it has acquired for legal purposes a non-proprietary or general significance, nor is any other judgement implied concerning its legal status.4. CopyrightIt is a condition of publication that authors vest or license copyright in their articles, including abstracts, in Taylor & Francis. This enables us to ensure full copyright protection and to disseminate the article, and the Journal, to the widest possible readership in print and electronic formats as appropriate. Authors may, of course, use the material elsewhere after publication providing that prior permission is obtained from Taylor & Francis. Authors are themselves responsible for obtaining permission to reproduce copyright material from other sources.For details on copyright permission click here. Copies of the permission letters should be sent with the manuscript to the Editors. To view the 'Copyright Transfer Frequently Asked Questions' please visit /journals/copyright.asp.5. Notes on StyleFor a full description of the Journal's style (including referencing) click here.6. Offprints and ReprintsOffprints and reprints of articles published in International Journal of Food Sciences and Nutrition can be obtained through Rightslink ®. Please visit to obtain a quotation or to place an order. Copies of the Journal can be purchased at the author's preferential rate of ?5.00/$25.00 per copy.7. Electronic ProcessingFor full details on electronic processing click here.8. Supplementary MaterialFor information on submitting animations, movie files and sound files or any additional information including indexes and calendars click here.9. Page Charges。

international journal of molecular sciences影响因子

international journal of molecular sciences影响因子国际分子科学杂志（InternationalJournalofMolecularSciences，IJMS）是一份由MDPI 出版的国际性学术刊物，涵盖了分子生物学、生物化学、生物物理学、生物信息学、化学生物学等多个学科领域。

IJMS自2000年创刊以来，已经成为了世界上最具影响力的分子科学领域的学术期刊之一，其影响因子也逐年增长，目前已经达到了4.556。

IJMS的主要目标是发布高质量的原创研究论文、综述文章、通讯和论坛文章等，以促进分子科学领域的研究和发展。

IJMS的论文涵盖了分子生物学、生物化学、生物物理学、生物信息学、化学生物学等多个学科领域，旨在加强不同领域之间的交流和合作。

IJMS发表的文章不仅涉及基础科学领域，也包括了医学、农业、环境科学等应用领域的研究，为各个领域的研究人员提供了一个分享研究成果和交流学术思想的平台。

IJMS的编辑团队由来自不同领域的专家组成，包括分子生物学、生物化学、生物物理学、生物信息学、化学生物学等多个学科领域的知名学者。

这些专家不仅对稿件进行严格的审稿，还为IJMS的发展和运营提供了宝贵的建议和指导。

IJMS的编辑团队致力于维护期刊的学术水平和质量，确保所有发表的文章都是经过严格评审和审核的高质量研究成果。

IJMS的影响因子是评估期刊质量和影响力的重要指标之一。

影响因子是指某一期刊前两年发表的论文被引用的次数除以该期刊前两年发表论文的总数。

IJMS的影响因子逐年增长，这反映了该期刊在分子科学领域的学术地位和影响力越来越高。

IJMS的影响因子不仅受到学术界的认可和关注，也受到出版社和资助机构的关注和支持。

高影响因子的期刊能够吸引更多的高质量论文投稿，进一步提高期刊的学术水平和影响力。

除了影响因子之外，IJMS还受到其他指标的评估和评价。

例如，IJMS的SCI-E指数（科学引文指数扩展版）为1.9，表示该期刊在SCI-E数据库中被收录的论文数量较多。

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