Critical Reviews in Food Science and Nutrition

期刊简介：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 diseaseAntioxidantsA llergenicity and food coloringMicrobiological concernsFlavor chemistryThe role of nutrients and their bioavailabilityPesticidesToxic chemicals and regulationReviews 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.

【译文】《食品科学与营养学评论》的目的是呈现当前技术、食品科学和人类营养的批判性观点。此外，本综合权威的信息源还全面深入地讨论了与营养、功能性食品、食品安全、食品科学与技术相关的科学发现和知识的获取。评论包括国家关注的议题，特别是针对食品科学家、营养师和健康专业人士，包括：饮食与疾病、抗氧化剂、过敏性及食品色素、微生物学问题、风味化学、营养素及其生物利用度的作用、农药、有毒化学品及法规。评论还涵盖风险评估、食品安全、食品加工、政府监管和政策、营养、强化、新型食品产品/成分和技术、食品与行为、加工对营养的影响、食品标签、功能性/生物活性食品以及饮食与健康。