Aims and scope

Food Reviews International presents state-of-the-art technical reviews concerned with food safety, production, processing, acceptability, and nutritional values. Articles, written primarily by researchers and practitioners, examine the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Submissions other than technical reviews will not be considered for publication.

Recently published reviews include:

• proteomics and meat quality
• use of synbiotics to prevent and control diseases
• health promoting effects of Pistacis resins
• bioactive components of Yuzu
• antibiotic resistance in probiotics
• pomegranate extracts as antimicrobials
• avocado post-harvest quality management
• effects of processing on pineapple juice quality

Offering technical insights into current global food issues, Food Reviews International contains articles of interest for food scientists and technologists, food and cereal chemists, chemical engineers, agriculturists, microbiologists, toxicologists, and nutritionists.

Peer Review Statement: All submitted manuscripts are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. Submissions are online via ScholarOne Manuscripts.

Publication office: Taylor & Francis Group, LLC, 530 Walnut Street, Suite 850, Philadelphia, PA USA

Authors can choose to publish gold open access in this journal.

Read the Instructions for Authors for information on how to submit your article.