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期刊名
JOURNAL OF FOOD ENGINEERING
J FOOD ENG
ISSN / eISSN
0260-8774
目标和范围
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.
研究方向
工程：化工
食品科技
CiteScore
11.80
查看趋势图
CiteScore 学科排名
| 类别 | 分区 | 排名 |
|---|---|---|
| Agricultural and Biological Sciences - Food Science | Q1 | #17/359 |
Web of Science 核心合集
| Science Citation Index Expanded (SCIE) | Social Sciences Citation Index (SSCI) |
|---|---|
| Indexed | - |
| 类别 (Journal Citation Reports 2023) | 分区 |
|---|---|
| ENGINEERING, CHEMICAL - SCIE | Q1 |
| FOOD SCIENCE & TECHNOLOGY - SCIE | Q1 |
H-index
156
出版国家或地区
ENGLAND
出版商
Elsevier Ltd
出版周期
Semimonthly
出版年份
1982
年文章数
248
Open Access
NO
通讯方式
ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB
认证评论
2023.4.5 With Editor
2023.4.9 Under Review
2023.5.14 Required Reviews Completed
2023.5.16 Major Revision and Reconsideration
2023.6.5 With Editor (Revised Submission)
2023.6.7 Under Review
2023.6.23 Required Reviews Completed
2023.6.23 Minor Revision for Acceptance
2023.6.24 With Editor (Revised Submission)
2023.6.28 Accept
2023.6.29 Available online
The editor's efficiency is very high, and I also thank the three reviewers! The first review took about a month, while the second review was faster.
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