ISSN: 1866-7910

Journal Guideline

Food Engineering Reviews Q1 Unclaimed

Springer New York United States

Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

Food Engineering Reviews publishes reviews covering all engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing. The journal identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing 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 consideration in food engineering; sustainability; and Food engineering education. Covers all engineering topics touching today’s food industry Identifies and discusses discipline-driving trends as they emerge Broad in scope and highly detailed in its coverage It has an SJR impact factor of 1,225.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -

Categories: Industrial and Manufacturing Engineering (Q1)

Price

3060 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

1,225

SJR Impact factor

69

H Index

35

Total Docs (Last Year)

119

Total Docs (3 years)

4274

Total Refs

959

Total Cites (3 years)

117

Citable Docs (3 years)

6.94

Cites/Doc (2 years)

122.11

Ref/Doc

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Aims and Scope

Best articles by citations

Models of Sigmoid Equilibrium Moisture Sorption Isotherms With and Without the Monolayer Hypothesis

Introduction to the Special Issue on COST Action FA1001

Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering

Applications of Discrete Element Method in Modeling of Grain Postharvest Operations

Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles

Radiofrequency Identification and Surface Acoustic Wave Technologies for Developing the Food Intelligent Packaging Concept

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

Application of Hybrid Neural Fuzzy System (ANFIS) in Food Processing and Technology

Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models

Photo-Induced Modification of Food Protein Structure and Functionality

Review of Design Engineering Methods and Applications of Active and Modified Atmosphere Packaging Systems

Technological and Consumer Strategies to Tackle Food Wasting

SHOW MORE ARTICLES

Parboiled Rice and Parboiling Process

Technological and Engineering Trends for Production of Gluten-Free Beers

Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology

Simulation of the Magnetic Freezing Process Applied to Foods

Research on Industrial-Scale Electroporation Devices Fostering the Extraction of Substances from Biological Tissue

Green Solvents for the Extraction of High Added-Value Compounds from Agri-food Waste

Secondary Shelf Life: an Underestimated Issue

Effect of Vacuum Frying on Quality Attributes of Fruits

Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters

Cold Plasma-Based Hurdle Interventions: New Strategies for Improving Food Safety

Control of Ice Nucleation for Subzero Food Preservation

The Application of Image Acquisition and Analysis Techniques to the Field of Drying