您当前位置：首页 > 国际期刊-JOURNAL OF FOOD PROCESSING AND PRESERVATION期刊投稿发表详细信息

JOURNAL OF FOOD PROCESSING AND PRESERVATION Q3

期刊收录：
SCIE
Scopus

基本信息

期刊ISSN：
0145-8892
期刊简拼：
J FOOD PROCESS PRES
年发文章数：
120
E-ISSN：
1745-4549
Gold OA文章占比
82.77%
研究文章占比：
93.33%
是否OA：
No
Jcr分区：
Q3
中科院分区：
3区

出版信息

出版商：
Wiley-Blackwell
涉及研究方向：
工程技术-食品科技
出版国家：
UNITED STATES
出版语言：
English
出版周期：
Bimonthly
出版年份：
1977

2023-2024最新影响因子:2
自引率:0.00%
五年影响因子:2.5
JCI期刊引文指标:0.49
h-index:42
CiteScore:5.30

期刊关键词

3区 SCIE Scopus 农林科学 FOOD SCIENCE & TECHNOLOGY 食品科技

期刊简介

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.

This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.

《JOURNAL OF FOOD PROCESSING AND PRESERVATION》期刊已被查看：次
期刊简写：J FOOD PROCESS PRES

此期刊被最新的JCR期刊SCIE收录