Food Additives & Contaminants Part B-surveillance

Food Additives & Contaminants Part B-surveillance英文簡介

Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling.

Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment.

The scope is initially restricted to:

Additives - food colours, artificial sweeteners, and preservatives;

Residues – veterinary drug and pesticide residues;

Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging.

Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet.

Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.

Food Additives & Contaminants Part B-surveillance中文簡介

《Food Additives & Contaminants Part B-surveillance》是一本由TAYLOR & FRANCIS LTD出版商出版的專業(yè)農(nóng)林科學(xué)期刊，該刊創(chuàng)刊于2008年，刊期4 issues/year，該刊已被國際權(quán)威數(shù)據(jù)庫SCIE、SCI收錄。在中科院最新升級版分區(qū)表中，該刊分區(qū)信息為大類學(xué)科：農(nóng)林科學(xué) 2區(qū)，小類學(xué)科：應(yīng)用化學(xué) 3區(qū)；食品科技 3區(qū)；毒理學(xué) 3區(qū)；在JCR（Journal Citation Reports）分區(qū)等級為Q2。該刊發(fā)文范圍涵蓋應(yīng)用化學(xué)等領(lǐng)域，旨在及時、準(zhǔn)確、全面地報道國內(nèi)外應(yīng)用化學(xué)工作者在該領(lǐng)域取得的最新研究成果、工作進(jìn)展及學(xué)術(shù)動態(tài)、技術(shù)革新等，促進(jìn)學(xué)術(shù)交流，鼓勵學(xué)術(shù)創(chuàng)新。2021年影響因子為3.964，平均審稿速度>36周，或約稿。

中科院分區(qū)最新升級版（當(dāng)前數(shù)據(jù)版本：2021年12月最新升級版）

大類學(xué)科	分區(qū)	小類學(xué)科	分區(qū)	Top期刊	綜述期刊
農(nóng)林科學(xué)	3區(qū)	CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技 TOXICOLOGY 毒理學(xué)	3區(qū) 3區(qū) 3區(qū)	否	否

JCR分區(qū)（當(dāng)前數(shù)據(jù)版本：2021-2022年最新版）

JCR分區(qū)等級	JCR所屬學(xué)科	分區(qū)	影響因子
Q2	CHEMISTRY, APPLIED	Q2	3.964
	FOOD SCIENCE & TECHNOLOGY	Q2
	TOXICOLOGY	Q2

期刊指數(shù)

影響因子	h-index	Gold OA文章占比	研究類文章占比	OA開放訪問	平均審稿速度
3.964	21	0.00%	100.00%	未開放	>36周，或約稿

IF值(影響因子)趨勢圖