{"title":"介绍。","authors":"David Julian McClements","doi":"10.1146/annurev-fo-12-011221-100001","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"i-ii"},"PeriodicalIF":10.6000,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Introduction.\",\"authors\":\"David Julian McClements\",\"doi\":\"10.1146/annurev-fo-12-011221-100001\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":8187,\"journal\":{\"name\":\"Annual review of food science and technology\",\"volume\":\"12 \",\"pages\":\"i-ii\"},\"PeriodicalIF\":10.6000,\"publicationDate\":\"2021-03-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Annual review of food science and technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1146/annurev-fo-12-011221-100001\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Annual review of food science and technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1146/annurev-fo-12-011221-100001","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
期刊介绍:
Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.