食品科学期刊投稿要求多少

一般是月底。《食品与机械》这本期刊属于核心期刊。核心期刊从投稿到见刊大概需要1年左右的时间，审稿时间比较长，期间有外审，修改，再外审，主编终审等流程，对文章的质量要求也是非常高非常严格。刚刚查询了一下，投稿这本期刊的作者最少是硕士研究生，还未见本科生顺利发表。所以建议题主，可以尝试一下相关方向的高质量普刊发表。普刊发表在审稿时间上和审稿难度上会比核心期刊容易太多。

请参考吧 期刊名 food hydrocolloids 出版周期: Bimonthly近四年影响因子 2013年度 2012年度 2011年度 2010年度 28 494 473 659 中科院杂志分区 食品科技分类下的 2 区期刊 这个杂志比较专业，审稿周期一般是4-6周，主编非常负责任，如果文章做的很有新意或者比较深入的话，可尝试投稿，毕竟机会还是不小的。出版社或管理机构 杂志由 ELSEVIER SCI LTD 出版或管理。 ISSN号：0268-005X 杂志简介/稿件收录要求 Food Hydrocolloids publishes original research in basic and applied aspects of the properties, functionality and use of macromolecules in food Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents or surface-active Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and In particular, Food Hydrocolloids covers: the full scope of hydrocolloids behaviour, including isolation procedures, analytical and physicochemical characterization, through to end use and analysis in finished food products; structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; use of cellculture and bacterial fermentation science and technology in the production of food approved or potentially food-approvable hydrocolloids, and other novel procedures for the extraction and work-up of food hydrocolloids; gelling mechanisms, syneresis and polymer synergism in the gelation process; rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties; theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems; surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour; phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability; droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes; fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture; direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components; and toxicological, physiological and metabolic studies of hydrocolloids including associated legislative