雜志介紹

Journal Of Food Protection雜志介紹

《Journal Of Food Protection》是一本以Multi-Language為主的未開放獲取國際優秀期刊，中文名稱食品保護雜志，本刊主要出版、報道農林科學-BIOTECHNOLOGY & APPLIED MICROBIOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為2.1，最新CiteScore 指數為4.2。

本刊近期中國學者發表的論文主要有：

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

  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 Analysis

  Author: Yan, Xiaoxue; Xu, Yiwei; Shen, Cangliang; Chen, Dong

• 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.

英文介紹

Journal Of Food Protection雜志英文介紹

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.