INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION期刊中文簡介

這本獨特的國際期刊的主要目的是將食品科學(xué)與營養(yǎng)結(jié)合起來。所涵蓋的主題包括：營養(yǎng)科學(xué)對食品開發(fā)的影響食品加工的營養(yǎng)含義營養(yǎng)物質(zhì)的生物可利用性新食品的營養(yǎng)質(zhì)量食品營養(yǎng)相互作用生物技術(shù)在食品科學(xué)中的應(yīng)用/營養(yǎng)熱帶食品加工和營養(yǎng)食品的可接受性和膳食選擇營養(yǎng)素食物的生理和生理方面飲食要求和食物的營養(yǎng)價值。

　　INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION期刊英文簡介

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 food.

　　INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION近年期刊影響因子趨勢圖

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