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FOOD BIOTECHNOLOGY Q3

期刊收录：
SCIE
Scopus

基本信息

期刊ISSN：
0890-5436
期刊简拼：
FOOD BIOTECHNOL
年发文章数：
20
E-ISSN：
1532-4249
Gold OA文章占比
0.00%
研究文章占比：
90.00%
是否OA：
No
Jcr分区：
Q3
中科院分区：
4区

出版信息

出版商：
Taylor and Francis Ltd.
涉及研究方向：
工程技术-生物工程与应用微生物
出版国家：
UNITED STATES
出版语言：
English
出版周期：
Tri-annual
出版年份：
1987

2023-2024最新影响因子:1.8
自引率:0.00%
五年影响因子:2
JCI期刊引文指标:0.37
h-index:28
CiteScore:3.80

期刊关键词

3区 SCIE Scopus 农林科学 4区 BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程与应用微生物 FOOD SCIENCE & TECHNOLOGY 食品科技

期刊简介

Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.

Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.

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期刊简写：FOOD BIOTECHNOL

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