中文簡介

食品包裝在整個分銷鏈中對保護食品起著至關重要的作用。如果沒有包裝，食品加工可能會受到物理、化學和生物污染物直接接觸的影響。近年來，新型食品包裝（改性氣氛和活性包裝）的發展不僅提高了食品的保質期，而且提高了食品的安全性和質量，給消費者帶來了便利。與食品包裝直接相關并相互關聯的是保質期的概念，即食品、飲料、藥品、化學品和許多其他易腐物品在被認為不適合銷售、使用或消費之前被給予的時間長度。食品包裝和保質期滿足科學家、材料科學家、食品化學家和微生物學家在食品包裝和保質期方面的需求。該期刊將主要發表以下領域的原始研究論文、評論文章和簡短的交流：?食品包裝材料開發?設計食品包裝機械?食品包裝材料的理化性質?聚合物、玻璃、金屬和紙包裝系統?納米包裝?真空、氣體、無菌和無菌包裝?改進的大氣包裝系統?主動、智能和抗菌包裝系統?食用包裝?食品、制藥和化妝品工業用生物塑料?食品包裝測試?包裝食品的感官特性?微膠囊化?從包裝材料遷移?食品包裝互動?包裝食品的保質期?回收食品包裝材料?包裝可持續性?食品在儲存、搬運和運輸過程中的微生物穩定性?食品儲存期間的感官變化?貨架期的化學、物理和微生物決定因素?保質期模擬?保質期和食品安全?加速保質期試驗專攻食品產品開發、功能性食品、食品化學、收獲后技術、食品微生物學、乳制品加工的論文將不在本雜志涵蓋范圍內。

　　英文簡介

Food packaging plays a vital role in preserving food throughout the distribution chain. Without packaging, the processing of food can become compromised as it is contaminated by direct contact with physical, chemical, and biological contaminants. In recent years, the development of novel food packaging (modified atmosphere & active packaging) has not only increased the shelf life of foods, but also their safety and quality - therefore bringing convenience to consumers. Directly related, and interlinked, with food packaging is the concept of shelf life - the length of time that foods, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption.Food Packaging and Shelf Life caters to the needs of scientists, material scientists, food chemists and microbiologists in the area of food packaging and shelf life. The journal will mainly publish original research papers, review articles and short communications in the following areas:?Food packaging material development?Designing food packaging machinery?Physical & chemical properties of food packaging materials?Polymer, glass, metal and paper packaging systems?Nano packaging?Vacuum, gas, aseptic and sterile packaging?Modified atmosphere packaging systems?Active and intelligent, & antimicrobial packaging systems?Edible packaging?Bio-plastics for food, pharmaceutical and cosmetic industry?Food package testing?Sensory properties of packaged foods?Microencapsulation?Migration from packaging materials?Food package interactions?Shelf life of packaged food products?Recycling of food packaging Materials?Packaging sustainability?Microbial stability of food during storage, handling and transportation?Sensory changes during food storage?Chemical, physical and microbial determinants for shelf life?Shelf life simulation?Shelf life and food safety?Accelerated shelf life testsPapers focusing exclusively on food product development, functional foods, food chemistry, post-harvest technology, food microbiology, dairy processing will not be covered by this journal.

　　近年期刊自引率趨勢圖

　　JCR分區

JCR分區等級	JCR所屬學科	分區	影響因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	8.749

　　近年期刊影響因子趨勢圖

　　CiteScore數值

CiteScore	SJR	SNIP	學科類別	分區	排名	百分位
10.80	1.232	1.543	大類：Engineering 小類：Safety, Risk, Reliability and Quality	Q1	4 / 171	97%
			大類：Engineering 小類：Food Science	Q1	14 / 338	96%
			大類：Engineering 小類：Polymers and Plastics	Q1	10 / 154	93%
			大類：Engineering 小類：Microbiology (medical)	Q1	14 / 118	88%
			大類：Engineering 小類：Biomaterials	Q1	18 / 112	84%