Default: Journal of Food Engineering

ISSN: 0260-8774

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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)
Price

- €

Gold OA

-

Green OA

- €

Non OA

Metrics

Journal of Food Engineering

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

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

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

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A statistical analysis of biscuit physical properties as affected by baking

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Amperometric determination of enzymatic activity by multienzyme biosensors

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

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Analysis of modes of heat transfer in tandoor oven

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

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

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

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

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

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Application of the feature selection method to discriminate digitized wheat varieties

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

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

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

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Characterization of aerated foods using ultrasonic reflectance spectroscopy

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Classification of aged wine distillates using fuzzy and neural network systems

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Colour changes in concentrated fruit pulp during heating at high temperatures

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

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

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

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Continuous vinegar decolorization with exchange resins

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Cryostability of frozen concentrated orange juices produced by enzymatic process

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Data reconciliation of an agitated thin film evaporator using Aspenplus

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