中文簡介

《波蘭食品和營養(yǎng)科學(xué)雜志》在以下章節(jié)中發(fā)表了關(guān)于基礎(chǔ)和應(yīng)用食品研究的原始、基礎(chǔ)和應(yīng)用論文和評論文章，最好基于研究假設(shè)：食品技術(shù)：-包括生物技術(shù)和微生物方面的食品開發(fā)創(chuàng)新技術(shù)-加工對食品成分和營養(yǎng)價值的影響食品化學(xué)：-食品的生物活性成分-與食品主要和次要成分有關(guān)的化學(xué)-分析方法-食品質(zhì)量和功能：-食品的功能特性-食品物理學(xué)-食品的質(zhì)量、儲存和安全營養(yǎng)研究科：-與食品主要和次要成分有關(guān)的營養(yǎng)研究“新聞”部分：-大會公告- 雜集不在期刊范圍內(nèi)的是：-對食品和營養(yǎng)科學(xué)沒有實質(zhì)影響的工作-僅具有地方意義的工程，即涉及本地食品，不具有更廣泛的適用性或特殊的營養(yǎng)或健康相關(guān)特性。-僅包含數(shù)據(jù)收集的工作，基于常規(guī)分析-或細(xì)菌學(xué)方法、標(biāo)準(zhǔn)方法、礦物含量測定或近似分析）-涉及食品生物活性但不提供化學(xué)特性的工作-與這些性質(zhì)有關(guān)的化合物-營養(yǎng)問卷調(diào)查-與在當(dāng)?shù)厥袌鲑徺I的食品特性相關(guān)的工作-食品法相關(guān)工作-強調(diào)農(nóng)業(yè)/農(nóng)業(yè)條件/天氣條件對質(zhì)量影響的工程-食品成分-涉及非食品用途植物的作品（即具有治療和/或藥用效果的植物）特別歡迎對波羅的海地區(qū)食品科學(xué)和營養(yǎng)研究進(jìn)展的具體議題進(jìn)行評論。審查政策：聯(lián)合編輯和總編輯將根據(jù)其創(chuàng)新性和原創(chuàng)性內(nèi)容選擇提交的稿件。裁判員將從咨詢委員會和/或合格的波蘭或外國科學(xué)家中選出。接受論文取決于裁判員。

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英文簡介

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.