食品科学与生物技术 SCISCIE

期刊简介预计审稿时间：约2.0个月

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 期刊涵盖食品化学和成分和生理活性变化分析、食品卫生和毒理学、食品微生物学和生物技术，以及通过物理、化学和生物方式在食品加工过程中和之后涉及的食品工程。消费者对加工食品的感知和感官评价只有在与实验室研究工作相关时才被接受。作为一般规则，涉及加工前或未进行任何相关食品加工的自然资源提取物的分析和功效的手稿可能不在期刊范围内考虑。 FSB 期刊不仅涉及当地利益，而且缺乏重要的科学价值。我们期刊的主要范围是通过食品科学和生物技术领域的建设性工作和新发现来寻求人类健康和福祉。

《Food Science And Biotechnology》(食品科学与生物技术)编辑部通讯方式为SPRINGER, 233 SPRING ST, NEW YORK, USA, NY, 10013。如果您需要协助投稿或润稿服务，您可以咨询我们的客服老师。我们专注于期刊投稿服务十年，熟悉发表政策，可为您提供一对一投稿指导，避免您在投稿时频繁碰壁，节省您的宝贵时间，有效提升发表机率，确保SCI检索（检索不了全额退款）。我们视信誉为生命，多方面确保文章安全保密，在任何情况下都不会泄露您的个人信息或稿件内容。