POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

英文简介

The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers and review articles on fundamental and applied food research, preferably these based on a research hypothesis, in the following Sections: Food Technology: - Innovative technology of food development including biotechnological and microbiological aspects - Effects of processing on food composition and nutritional value Food Chemistry: - Bioactive constituents of foods - Chemistry relating to major and minor components of food - Analytical methods Food Quality and Functionality: - Functional properties of food- Food physics - Quality, storage and safety of food Nutritional Research Section: - Nutritional studies relating to major and minor components of food “News” section: - Announcements of congresses - Miscellanea Out of the scope of the journal are:- Works which do not have a substantial impact on food and nutrition sciences- Works which are of only local significance i.e. concern indigenous foods, without wider applicability or exceptional nutritional or health related properties- Works which comprise merely data collections, based on the use of routine analytical or bacteriological methods standard methods, determination of mineral content or proximate analysis)- Works concerning biological activities of foods but do not provide the chemical characteristics of compounds responsible for these properties- Nutritional questionnaire surveys- Works related to the characteristics of foods purchased at local markets- Works related to food law- Works emphasizing effects of farming / agricultural conditions / weather conditions on the quality of food constituents- Works which address plants for non-food uses (i.e. plants exhibiting therapeutic and/or medicinal effects)Reviews on specific topics relevant to the advance of the Baltic Region food science and nutrition research are particularly welcome. Review Policy: The Co-Editors with the Editor-in-Chief will select submitted manuscripts in relationship to their innovative and original content. Referees will be selected from the Advisory Board and/or qualified Polish or foreign scientists. Acceptance of a paper rests with the referees.

中文简介

《波兰食品和营养科学杂志》在以下章节中发表了关于基础和应用食品研究的原始、基础和应用论文和评论文章，最好基于研究假设：食品技术：-包括生物技术和微生物方面的食品开发创新技术-加工对食品成分和营养价值的影响食品化学：-食品的生物活性成分-与食品主要和次要成分有关的化学-分析方法-食品质量和功能：-食品的功能特性-食品物理学-食品的质量、储存和安全营养研究科：-与食品主要和次要成分有关的营养研究“新闻”部分：-大会公告- 杂集不在期刊范围内的是：-对食品和营养科学没有实质影响的工作-仅具有地方意义的工程，即涉及本地食品，不具有更广泛的适用性或特殊的营养或健康相关特性。-仅包含数据收集的工作，基于常规分析-或细菌学方法、标准方法、矿物含量测定或近似分析）-涉及食品生物活性但不提供化学特性的工作-与这些性质有关的化合物-营养问卷调查-与在当地市场购买的食品特性相关的工作-食品法相关工作-强调农业/农业条件/天气条件对质量影响的工程-食品成分-涉及非食品用途植物的作品（即具有治疗和/或药用效果的植物）特别欢迎对波罗的海地区食品科学和营养研究进展的具体议题进行评论。审查政策：联合编辑和总编辑将根据其创新性和原创性内容选择提交的稿件。裁判员将从咨询委员会和/或合格的波兰或外国科学家中选出。接受论文取决于裁判员。

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