您当前位置：首页 > 国际期刊-Food Engineering Reviews期刊投稿发表详细信息

Food Engineering Reviews Q1

期刊收录：
SCIE
Scopus

基本信息

期刊ISSN：
1866-7910
期刊简拼：
FOOD ENG REV
年发文章数：
36
E-ISSN：
1866-7929
Gold OA文章占比
12.90%
研究文章占比：
91.67%
是否OA：
No
Jcr分区：
Q1
中科院分区：
2区

出版信息

出版商：
Springer US
涉及研究方向：
FOOD SCIENCE & TECHNOLOGY-
出版国家：
UNITED STATES
出版语言：
English
出版周期：
4 issues per year
出版年份：
2009

2023-2024最新影响因子:5.3
自引率:1.90%
五年影响因子:7.3
JCI期刊引文指标:1.25
h-index:37
CiteScore:14.20

期刊关键词

1区 SCIE Scopus 农林科学 2区 FOOD SCIENCE & TECHNOLOGY 食品科技

期刊简介

Food Engineering Review publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.

《Food Engineering Reviews》期刊已被查看：次
期刊简写：FOOD ENG REV

此期刊被最新的JCR期刊SCIE收录