Journal Of Food Protection

杂志介绍

Journal Of Food Protection杂志介绍

《Journal Of Food Protection》是一本以Multi-Language为主的未开放获取国际优秀期刊，中文名称食品保护杂志，本刊主要出版、报道农林科学-食品科技领域的研究动态以及在该领域取得的各方面的经验和科研成果，介绍该领域有关本专业的最新进展，探讨行业发展的思路和方法，以促进学术信息交流，提高行业发展。该刊已被国际权威数据库SCIE、SCI收录，为该领域相关学科的发展起到了良好的推动作用，也得到了本专业人员的广泛认可。该刊最新影响因子为1.581，最新CiteScore 指数为4.2。

本刊近期中国学者发表的论文主要有：

• Enhancement of Thermal Inactivation of Cronobacter sakazakii in Apple Juice at 58 degrees C by Inclusion of Butyl Para-Hydroxybenzoate and Malic Aci

  Author: Gao, Z. H. U. J. U. N.; Ge, C. H. O. N. G. T. A. O.; Baker, Robert C.; Tikekar, Rohan, V; Buchanan, Robert L

• Inactivation of Staphylococcus aureus by Levulinic Acid Plus Sodium Dodecyl Sulfate and their Antibacterial Mechanisms on S. aureus Biofilms by Transcriptomic Analysi

  Author:

• Effects of Cultivating Years on Survival of Culturable Escherichia coli O157:H7 in Greenhouse Soils

  Author: Yao Z¹, Zhang H¹, Liang C¹, Wang Y¹, Wu Y²

• Simultaneous Detection of Eight Prohibited Flavor Compounds in Foodstuffs Using Gas Chromatography-Tandem Mass Spectrometry

  Author: Chen H¹, Ling Y¹, Zhang F¹, Liu T¹, Wang JF¹, Wu HQ¹, Hong YH¹, Cheng Y¹

英文介绍

Journal Of Food Protection杂志英文介绍

The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with:

Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain;

Microbiological food quality and traditional/novel methods to assay microbiological food quality;

Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation;

Food fermentations and food-related probiotics;

Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers;

Risk assessments for food-related hazards;

Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods;

Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.