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Scifood
Scifood is an international peer-reviewed scientific journal. We publish high-quality original scientific articles and review articles as OPEN ACCESS. Articles are freely available online. The journal covers areas including food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, the environmental effect on food and food machinery. We welcome articles created by an international collective of authors that bring a new perspective to food science.
- 主办单位： HACCP Consulting
- 曾用名： Potravinarstvo Slovak Journal of Food Sciences
热门主题：
Non-traditional Raw MaterialsNutritional ValueDynamic Mathematical Modelthe Shelf LifeHard CheeseSoybean SeedsSensory EvaluationIntelligent Automatic Control SystemFinancing of Scientific ResearchTraditional Fermented Dairy ProductIndustrial Feed ProductionBroiler ChickensConsumer Emotional ResponseOrganic FoodFood Systems TransitionDrying ProcessBroiler Chicken RearingStaphylococcal BacteriophagesImpact of Consumer BehaviorEquations of Heat and Mass Transfer
期刊信息
- 主办单位：HACCP Consulting
- 地 址： --
期刊简介
Scifood is an international peer-reviewed scientific journal. We publish high-quality original scientific articles and review articles as OPEN ACCESS. Articles are freely available online. The journal covers areas including food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, the environmental effect on food and food machinery. We welcome articles created by an international collective of authors that bring a new perspective to food science.