Default: Journal of Food Engineering

ISSN: 0260-8774

Journal Home

Journal Guideline

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 206. It has an SJR impact factor of 1,161 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,161.

Journal of Food Engineering focuses its scope in these topics and keywords: properties, cellulose, drying, techniques, crystallization, cookies, curd, determination, dried, dynamic, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Scopus WOS
Categories: Food Science (Q1)

- €

Inmediate OA


Embargoed 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)




No comments ... Be the first to comment!

Aims and Scope

properties, cellulose, drying, techniques, crystallization, cookies, curd, determination, dried, dynamic, effect, efficiency, acidified, energy, exchange, fat, ferulic, acid, heating, hot, cheesemilks, adsorptionanion, air, alkalinehydrolysate, applesheat, bagasse, based, carboxymethyl, charcoal, activated, meatimprovement, chromatographya, coagulationenergy, coffee, combined, comparison,

Best articles by citations

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

View more

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

View more

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

View more

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

View more

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

View more

Mass and thermal behaviour of the food surface during immersion freezing

View more

Data reconciliation of an agitated thin film evaporator using Aspenplus

View more

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

View more

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

View more

Photothermal beam deflection measurements on agricultural produce

View more

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

View more

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

View more

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

View more

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

View more

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

View more

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

View more

Rheology of clarified cherry juices

View more

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

View more

One-stage model of foods freezing

View more

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

View more

Functional characteristics of egg white solids obtained from papain treated albumen

View more

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

View more

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

View more

Rheology of selected Australian honeys

View more