{"title":"Introduction.","authors":"David Julian McClements","doi":"10.1146/annurev-fo-12-011221-100001","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"i-ii"},"PeriodicalIF":10.6000,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Annual review of food science and technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1146/annurev-fo-12-011221-100001","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
期刊介绍：
Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.
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