Default: Journal of Food Engineering

ISSN: 0260-8774

Journal Home

Journal Guideline

Journal of Food Engineering Q1 Unclaimed

Elsevier Ltd. Netherlands
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 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: -

WOS Scopus
Categories: Food Science (Q1)

- €

Gold OA


Green OA

- €

Non OA


Journal of Food Engineering


SJR Impact factor


H Index


Total Docs (Last Year)


Total Docs (3 years)


Total Refs


Total Cites (3 years)


Citable Docs (3 years)


Cites/Doc (2 years)



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

A fractal isotherm for multilayer adsorption in foods

View more

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

View more

A statistical analysis of biscuit physical properties as affected by baking

View more

Amperometric determination of enzymatic activity by multienzyme biosensors

View more

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

View more

Analysis of modes of heat transfer in tandoor oven

View more

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

View more

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

View more

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

View more

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

View more

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

View more

Application of the feature selection method to discriminate digitized wheat varieties

View more

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

View more

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

View more

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

View more

Characterization of aerated foods using ultrasonic reflectance spectroscopy

View more

Classification of aged wine distillates using fuzzy and neural network systems

View more

Colour changes in concentrated fruit pulp during heating at high temperatures

View more

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

View more

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

View more

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

View more

Continuous vinegar decolorization with exchange resins

View more

Cryostability of frozen concentrated orange juices produced by enzymatic process

View more

Data reconciliation of an agitated thin film evaporator using Aspenplus

View more


No comments ... Be the first to comment!