ISSN: 0260-8774

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Journal of Food Engineering Q1 Unclaimed

Elsevier Ltd. United Kingdom

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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: -

Categories: Food Science (Q1)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

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)

41,9

Ref/Doc

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Nature Sustainability Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Annual Review of Food Science and Technology Q1
Trends in Food Science and Technology Q1
Food Hydrocolloids Q1

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Aims and Scope

Best articles by citations

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

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

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

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

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

Mass and thermal behaviour of the food surface during immersion freezing

Data reconciliation of an agitated thin film evaporator using Aspenplus

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

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

Photothermal beam deflection measurements on agricultural produce

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

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

SHOW MORE ARTICLES

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

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

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

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

Rheology of clarified cherry juices

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

One-stage model of foods freezing

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

Functional characteristics of egg white solids obtained from papain treated albumen

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

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

Rheology of selected Australian honeys