责任编辑：食品科学
Foods特刊征稿 | 粮油食品加工质量的前沿研究
Foods特刊征稿
粮油食品加工质量的前沿研究
Foods (ISSN 2304-8158; CODEN: FOODBV) is an international, scientific, peer-reviewed, open access journal of food science and is published monthly online by MDPI.
Impact factor:4.092
2019 Journal Citation Reports (Clarivate Analytics): JCR-Q1(Food Science & Technology)
期刊介绍
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible alongside sharing their knowledge with as many readers as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced.
Scope：
- food sciences and technology
- food chemistry and physical properties
- food engineering and production
- food security and safety
- food toxicology
- sensory and food quality
- food analysis
- functional foods, food and health
- food psychology
- food and environment
特刊主题：Frontier Research on the Processing Quality of Cereal & Oil Food
As is common knowledge, cereals and oils are still main parts of our diet and provide essential nutrients and energy every day. With the progress made in food processing technology, the quality of cereal and oil food has also improved significantly. Behind this is the fact that the major nutrients in grains and oils, including proteins, carbohydrates, lipids, and functional components, experience a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers multi-scale structural changes in characteristic components, such as component interaction and the formation of key domains, which is essential for the quality enhancement of cereal and oil foods.
Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil foods, it would be interesting to report the latest research on the application of novel technology in food processing, the multi-scale structural changes of characteristic components in food processing, and the structure–activity mechanisms of food functional components.
关键词
cereal and oil foods; protein;
carbohydrate;
lipid;
functional components;
processing quality;
novel food processing technology;
multi-scale structural changes;
structure-activity mechanism
特刊客座主编
Prof. Dr. Qiang Wang
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Email: wangqiang06@caas.cn
Assoc. Prof. Dr. Aimin Shi
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Email: shiaimin@caas.cn
投稿流程
截止时间
2021.6.30
投稿方式
Manuscripts should be submitted online at http://www.mdpi.com by registering and logging in to this website.
https://www.mdpi.com/journal/foods
Instructions: An Article Processing Charge (APC) of CHF 2000 currently applies to all accepted papers (Edition office also offer some discounts like reviewer vouchers). You may be entitled to a discount if you have previously received a discount code or if your institute is participating in the MDPI Institutional Open Access Program (IOAP), for more information see: http://www.mdpi.com/about/ioap.
如遇任何投稿系统和流程相关问题，请联系: Assoc. Prof. Dr. Aimin Shi, shiaimin@caas.cn
衷心期待您的投稿！
客座主编简介
