ISSN: 0260-8774

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Journal of Food Engineering Q1 Unclaimed

Elsevier Ltd. Netherlands

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Journal of Food Engineering is a journal indexed in SJR in Food Science with an H index of 167. It has an SJR impact factor of 1,338 and it has a best quartile of Q1. It is published in English.

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: -

Categories: Food Science (Q1)

Price

- €

Gold OA

-

Green OA

- €

Non OA

Metrics

1,338

SJR Impact factor

167

H Index

358

Total Docs (Last Year)

1065

Total Docs (3 years)

15395

Total Refs

5073

Total Cites (3 years)

1054

Citable Docs (3 years)

4,9

Cites/Doc (2 years)

43

Ref/Doc

Other journals with similar parameters

Nature Sustainability Q1
Nature Sustainability Q1
Trends in Food Science and Technology Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Advances in Nutrition Q1

Aims and Scope

Best articles

A fractal isotherm for multilayer adsorption in foods

A model for the prediction of beta-glucanase activity and beta-glucan concentration during mashing

A statistical analysis of biscuit physical properties as affected by baking

Amperometric determination of enzymatic activity by multienzyme biosensors

An investigation of deactivation of bacteria in a canned liquid food during sterilization using computational fluid dynamics (CFD)

Analysis of modes of heat transfer in tandoor oven

Analysis of moisture profiles, mass Biot number and driving forces during drying of potato slabs

Analysis of the expansion valves used for controlling refrigerant feed into delicatessen cabinets in supermarkets

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

Application of far infra-red radiation to cooking of meat products

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

Application of the feature selection method to discriminate digitized wheat varieties

SHOW MORE ARTICLES

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

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

Artificial neural networks for modelling and predictive control of an industrial evaporation process

Characterization of aerated foods using ultrasonic reflectance spectroscopy

Classification of aged wine distillates using fuzzy and neural network systems

Colour changes in concentrated fruit pulp during heating at high temperatures

Comparison of calculated and experimental heat transfer coefficients at the surface of circular cylinders placed in a turbulent cross-flow of air

Computational fluid dynamics modelling and validation of the temperature distribution in a forced convection oven

Computerization of Stumbo's method of thermal process calculations using neural networks

Continuous vinegar decolorization with exchange resins

Cryostability of frozen concentrated orange juices produced by enzymatic process

Data reconciliation of an agitated thin film evaporator using Aspenplus

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