Default: Journal of Food Engineering

ISSN: 0260-8774

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Journal of Food Engineering Q1 Unclaimed

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

Journal of Food Engineering is a journal indexed in SJR in Food Science with an H index of 179. It has an SJR impact factor of 1,291 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,291.

Journal of Food Engineering focuses its scope in these topics and keywords: properties, cellulose, drying, techniques, dried, determination, effect, efficiency, meatimprovement, energy, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Scopus WOS
Categories: Food Science (Q1)
Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

Journal of Food Engineering

1,291

SJR Impact factor

179

H Index

305

Total Docs (Last Year)

1051

Total Docs (3 years)

12780

Total Refs

5672

Total Cites (3 years)

1048

Citable Docs (3 years)

5,41

Cites/Doc (2 years)

41,90

Ref/Doc

Aims and Scope


properties, cellulose, drying, techniques, dried, determination, effect, efficiency, meatimprovement, energy, dynamic, exchange, fat, ferulic, future, heating, hot, improvements, industry, curd, crystallization, cookies, activated, alkalinehydrolysate, applesheat, bagasse, based, carboxymethyl, charcoal, chicken, chromatographya, coagulationenergy, coffee, combined, comparison, continuous,



Best articles by citations

The formation of oil droplets in a pectin solution and the viscosity of the oil-in-pectin solution emulsion

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Mass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration

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Simulation and experimental investigation of food material breakage using pulsed electric field treatment

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Influence of the oversea transportation under a ventilation regime on the quality of Valencia oranges

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Sun/solar drying of differently treated grapes and storage stability of dried grapes

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Mass and thermal behaviour of the food surface during immersion freezing

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Data reconciliation of an agitated thin film evaporator using Aspenplus

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Dimensionless analysis of the simultaneous heat and mass transfer in food drying

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Application of egg white and plasma powders as muscle food binding agents

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Photothermal beam deflection measurements on agricultural produce

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Application of transfer functions to the thermal processing of particulate foods enclosed in liquid medium

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Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature

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Application of the acid hydrolysis of sucrose as a temperature indicator in continuous thermal processes

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Spatial distribution of oil after deep-fat frying of tortilla chips from a stochastic model

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Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks

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Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method - I. The model and its sensitivity to certain parameters

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Rheology of clarified cherry juices

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Numerical model for the combined simulation of heat transfer and enzyme inactivation kinetics in cylindrical vegetables

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One-stage model of foods freezing

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Freezing and ice crystals formed in a cylindrical food model: part I. Freezing at atmospheric pressure

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Functional characteristics of egg white solids obtained from papain treated albumen

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Artificial neural network modelling of the electrical conductivity property of recombined milk

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Using equivalent volumetric enthalpy variation to determine the freezing time in foods

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Rheology of selected Australian honeys

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