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Food Production, Processing and Nutrition is a peer-reviewed journal published by BMC (BioMed Central), covering Food composition and properties, Phytochemicals and Antioxidant Activities, Meat and Animal Product Quality. Over its lifetime it has published 398 papers, which have received 8,662 citations.
| Publisher | BMC (BioMed Central) |
|---|---|
| Reference style | Numbered (Vancouver) Numbered — [1], [2] in the text 1. Smith A, Jones B, Lee C. A representative article title. Food Production, Processing and Nutrition. 2023;12(3):45–58.
Formats any DOI in Food Production, Processing and Nutrition style. No sign-up. |
| Publishes research in | Food composition and properties Phytochemicals and Antioxidant Activities Meat and Animal Product Quality Protein Hydrolysis and Bioactive Peptides Probiotics and Fermented Foods |
| ISSN | 2661-8974 |
| Citation impact (2-yr) | 11.48 |
| h-index | 40 |
| i10-index | 164 |
| Open access | Yes — indexed in DOAJ |
| Top institutions publishing here | Jiangsu Academy of Agricultural Sciences |
| Journal website | link.springer.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Abstract Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other…
Abstract Computing the food component (nutrient) amount in 100 kilocalories, 100 grams or 100 milliliters, the reference amount customarily consumed (RACC), or 50 grams of food demonstrates the food component amount of some foods unsuitably. So, selecting some foods based on them may elevate the hazards of some chronic diseases. Computing the food component amount…
Abstract Mycotoxins are secondary metabolites produced by several fungal species and molds. Under favorable conditions like high temperature and moisture, they contaminate a large number of food commodities and regional crops during pre and post-harvesting. Aflatoxin is the main mycotoxin that harm animal and human health due to its carcinogenic nature. Aflatoxins are mainly released…
Abstract The practice of eating insects has been documented for a long time. With obvious economic and environmental advantages, edible insects are in the spotlight recently due to their enormous potential in multiple industries. A number of research has been conducted to maximize their value, but concerns have been raised for the food security. In…
Abstract Phenolic compounds are ubiquitous plant secondary metabolites that possess various biological activities and are known to interact with proteins, altering their structure and properties. Therefore, interactions between these compounds and proteins has gained increasing attention due to their potential benefits to human health and for exploitation by the food industry. Phenolic compounds and proteins…
