雜志介紹

Journal Of Culinary Science & Technology雜志介紹

《Journal Of Culinary Science & Technology》是一本以English為主的未開放獲取國際優(yōu)秀期刊，中文名稱烹飪科學與技術雜志，本刊主要出版、報道領域的研究動態(tài)以及在該領域取得的各方面的經(jīng)驗和科研成果，介紹該領域有關本專業(yè)的最新進展，探討行業(yè)發(fā)展的思路和方法，以促進學術信息交流，提高行業(yè)發(fā)展。該刊已被國際權威數(shù)據(jù)庫SCIE收錄，為該領域相關學科的發(fā)展起到了良好的推動作用，也得到了本專業(yè)人員的廣泛認可。該刊最新影響因子為0.9，最新CiteScore 指數(shù)為3.2。

英文介紹

Journal Of Culinary Science & Technology雜志英文介紹

Journal of Culinary Science&Technology is an academic journal dedicated to culinary science and technology. This journal provides a platform for scholars and professionals in culinary arts, food science, food technology, catering management, and related fields to exchange the latest research results, theoretical discussions, and application cases. It covers a wide range of topics from the chemical and physical properties of food to innovative cooking methods, and then to technological applications in the food industry.

The journal content includes original research papers, review articles, technical reports, and case studies, which not only reflect the latest scientific discoveries and technological advances in the field of culinary science and technology, but also provide in-depth analysis and discussion of their applications in the catering and food industries. The magazine pays special attention to the application of culinary science in food quality, safety, nutrition, and sensory evaluation, as well as the role of technology in food processing, preservation, packaging, and innovative dish development. This magazine ensures that its published articles are of high quality and innovative through a rigorous peer review process, providing readers with reliable and authoritative information resources. It not only provides a forum for the academic community to exchange ideas, but also offers practical technical guidance and market insights for the industrial sector.