Critical reviews in food science and nutrition

Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.

《Critical Reviews in Food Science and Nutrition》是工程技术-食品科技学术刊物，是当前探讨技术、食品科学和人类营养问题的权威期刊。 该期刊专注于国家级重要议题，特别关注食品科学家、营养学家和卫生专业人员的需求，深入探讨营养、功能性食品、食品安全以及食品科学与技术方面的问题。其研究领域广泛涵盖饮食与疾病关联、抗氧化剂、过敏、微生物学、风味化学、营养作用与生物利用度、农药与有毒化学品的法规、风险评估、食品安全，以及新兴食品、成分和技术等多个主题。