Food Engineering Reviews

期刊名

Food Engineering Reviews

FOOD ENG REV

ISSN / eISSN

1866-7910 / 1866-7929

目标和范围

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.

研究方向

食品科技

CiteScore

11.50 查看趋势图

CiteScore 学科排名

类别	分区	排名
Engineering - Industrial and Manufacturing Engineering	Q1	#26/355

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
FOOD SCIENCE & TECHNOLOGY - SCIE	Q1

H-index

37

出版国家或地区

UNITED STATES

出版商

Springer US

出版周期

4 issues per year

出版年份

2009

年文章数

28

Open Access

NO

通讯方式

ONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, United States, NY, 10004