Annual Review of Food Science and Technology

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官方网站：http://www.annualreviews.org/loi/food

投稿网址：http://www.annualreviews.org/page/authors/author-instructions/submitting/duedates

PMC链接：http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1941-1413%5BISSN%5D

《食品科学和技术年度回顾》自2010年出版以来，涵盖了食品科学和技术多学科领域的当前和重大发展。主题将包括：食品微生物学、食品传播病原体和发酵；食品工程、化学、生物化学、流变学和感官特性；新的成分和营养学；食品加工和保存的新兴技术；生物技术应用和食品系统中的纳米材料。

The Annual Review of Food Science and Technology, in publication since 2010, covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: 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; biotechnology applications and nanomaterials in food systems.