ISSN: 1935-5130

Journal Guideline

Food and Bioprocess Technology Q1 Unclaimed

Springer New York United States

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Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews. Covers technologies for ripeness, quality, damage and disease assessment and prediction; Grading and classification techniques; postharvest treatments, value-addition, and traceabilityExamines processing technologies for agricultural and horticultural products; explores properties of foods and agricultural productsReviews sensors, sensing technology and process controlFocuses on research findings that have the potential for helping the agri-food industry to improve95% of authors who answered a survey reported that they would definitely publish or probably publish in the journal again It has an SJR impact factor of 1,006.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -

Categories: Food Science (Q1) Industrial and Manufacturing Engineering (Q1) Process Chemistry and Technology (Q1) Safety, Risk, Reliability and Quality (Q1)

Price

2690 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

1,006

SJR Impact factor

116

H Index

338

Total Docs (Last Year)

528

Total Docs (3 years)

24196

Total Refs

3547

Total Cites (3 years)

526

Citable Docs (3 years)

6.22

Cites/Doc (2 years)

71.59

Ref/Doc

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Aims and Scope

Best articles by citations

Improving Storability of Fresh Strawberries with Controlled Release Chlorine Dioxide in Perforated Clamshell Packaging

Changes on Dough Rheological Characteristics and Bread Quality as a Result of the Addition of Germinated and Non-Germinated Soybean Flour

Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology

Using RGB Image Processing for Designing an Alginate Edible Film

Classification and Prediction by LF NMR

Inhibiting Lycopene Cyclases to Accumulate Lycopene in High beta-Carotene-Accumulating Dunaliella bardawil

Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure

Functionality Enhancement of Composite Cassava Flour in the Production of Maize Tuwo (A Non-fermented Maize-Based Food Dumpling)

Study of Antioxidant Capacity and Quality Parameters in An Orange Juice-Milk Beverage After High-Pressure Processing Treatment

Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology

The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers

Co-extrusion Encapsulation of Probiotic Lactobacillus acidophilus Alone or Together with Apple Skin Polyphenols: An Aqueous and Value-Added Delivery System Using Alginate

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Lipase-Mediated Interesterification of Oils for Improving Rheological, Heat Transfer Properties and Stability During Deep-Fat Frying

Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin

Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying

Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying

Apple Pectic Gel Produced by Dehydration

Optimization of Factors Affecting Extraction of Antioxidants from Mango Seed

Porosity Evaluation of Ginseng Roots from Real-Time Imaging and Mass Measurements

Bioplastics of Native Starches Reinforced with Passion Fruit Peel

Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions

Freezing Characteristics and Storage Stability of Broccoli (Brassica oleracea L. var. botrytis L.) Under Osmodehydrofreezing and Ultrasound-Assisted Osmodehydrofreezing Treatments

Microencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying

Effect of the Processing Steps on Cactus Juice Production