European Food Research and Technology

期刊简介：The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:-chemistry and biochemistry-technology and molecular biotechnology-nutritional chemistry and toxicology-analytical and sensory methodologies-food physics.Out of the scope of the journal are:- contributions which are not of international interest or do not have a substantial impact on food sciences,- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.

【译文】欧洲食品研究与技术的期刊发表前沿研究、最新技术和食品研究发展趋势的最新研究论文和综述文章。该期刊的使命是快速发表高质量论文，涵盖以下部分：- 化学和生物化学- 技术和分子生物技术- 营养化学和毒理学- 分析和感官方法- 食品物理学。该期刊不涉及：- 对国际食品科学没有兴趣或没有实质性影响的贡献，- 仅基于常规分析或细菌学方法的数据收集的投稿，- 报道生物或功能效应，但没有对研究化合物（s）的化学和/或物理结构进行深入表征的贡献。