Critical Reviews in Food Science and Nutrition
Country
United Kingdom
Publisher
Taylor and Francis Ltd.
ISSN
15497852, 10408398
Life Sciences & Earth Sciences, Food Science & Technology, Agricultural Sciences, Medicine (miscellaneous), Nutrition Science, Food Science, FOOD SCIENCE, Engineering & Computer Science, Health & Medical Sciences, Industrial and Manufacturing Engineering
Impact Factor
6.015
SJR
1.804
Eigenfactor
0.009
h5-index
80
About
The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source. Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including: Diet and disease Antioxidants A llergenicity and food coloring Microbiological concerns Flavor chemistry The role of nutrients and their bioavailability Pesticides Toxic chemicals and regulation Reviews also cover risk assessment, food safety, food processing, government regulation and policy, nutrition, fortification, new food products/ingredients and technologies, food and behavior, effects of processing on nutrition, food labeling, functional/bioactive foods, and diet and health.