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Food and Bioprocess Technology
基本信息
期刊名称 Food and Bioprocess Technology
FOOD BIOPROCESS TECH
期刊ISSN 1935-5130
期刊官方网站 https://www.springer.com/11947
是否OA No
出版商 Springer New York
出版周期 Quarterly
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始发年份 2008
年文章数 316
影响因子 5.3(2023)  scijournal影响因子  greensci影响因子
中科院SCI期刊分区
大类学科 小类学科 Top 综述
工程技术3区 FOOD SCIENCE & TECHNOLOGY 食品科技2区
CiteScore
CiteScore排名 CiteScore SJR SNIP
学科 排名 百分位 9.5 1.006 1.307
Engineering
Safety, Risk, Reliability and Quality
17/207 92%
Agricultural and Biological Sciences
Food Science
38/389 90%
Engineering
Industrial and Manufacturing Engineering
47/384 87%
Chemical Engineering
Process Chemistry and Technology
14/73 81%
补充信息
自引率 28.3%
H-index 69
SCI收录状况 Science Citation Index Expanded
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PubMed Central (PMC) http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1935-5130%5BISSN%5D
投稿指南
期刊投稿网址 https://www.editorialmanager.com/fabt/
收稿范围
Food and Bioprocess Technology provides an effective and timely platform for researchers in universities, research institutions, and industries to publish cutting-edge high quality original papers in the engineering and science of all types of processing technologies, involved from the beginning of the food supply source to the dinner table of the consumers. It aims to be a leading international journal for the multidisciplinary agri-food research community.

The journal is especially interested in experimental or theoretical research findings that have the potential for the agri-food industry to improve process efficiency, enhance product quality and extend the shelf-life of fresh and processed agri-food products. Critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing are particularly welcome. Short communications for rapidly disseminating preliminary results, letters to the Editor discussing recent developments and controversy, and book reviews will also be published.

The scope of the journal covers the following main topic areas:

Technologies for ripeness, quality, damage and disease assessment and prediction
Grading and classification techniques
Postharvest treatments, value-addition, and traceability
Agricultural and horticultural products processing technologies
Properties of foods and agricultural products
Sensors, sensing technology and process control
Mathematical modeling and simulation
Design and production of novel foods
Product monitoring in the supply chain
Thermal processing, chilling and freezing
Drying technology and dehydration processes
Separation and purification processes
Non-thermal processing and emerging technologies
Preservation, storage, and distribution
Packaging and labeling
Engineering of food biotechnological processes
Engineering for food safety and security
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投稿指南 https://link.springer.com/journal/11947/submission-guidelines
投稿模板
参考文献格式
编辑信息

Editor-in-Chief:

Da-Wen SunBiosystems Engineering, University College Dublin, Agriculture & Food Science Centre, Belfield, Dublin, Ireland

Editor:

Jorge Barros-Velazquez,Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Santiago de Compostela, Lugo, Spain

Associate Editors:

Paul McNulty,Biosystems Engineering, University College Dublin, Agriculture & Food Science Centre, Belfield, Dublin, Ireland

U.S. Shivhare,Department of Chemical Engineering and Technology, Panjab University, Chandigarh, India

José António Couto TeixeiraDepartment of Biological Engineering, University of Minho, Braga, Portugal

Editorial Board:

Karim Allaf,Laboratoire des Sciences de l’Ingénieur pour l’Environnement (LaSIE) - UMR 7356 CNRS, Université de La Rochelle, La Rochelle, France

Miguel Angel García AlvaradoUnidad de Investigacion y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Veracruz, Mexico

Stella Maris AlzamoraDepartment of Industries, Exact and Natural Sciences School, University of Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina

Joseph Arul, Department of Food Science and Nutrition, Laval University, Quebec, Canada

Pedro Estevez Duarte AugustoFood Processing Engineering, Department of Agri-food Industry, Food and Nutrition - LAN, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Brazil

Antonio Bevilacqua,Laboratory of Predictive Microbiology, Department SAFE, University of Foggia, Foggia, Italy

Daniel CozzolinoBiosciences and Food Technology. RMIT University, Bundoora Campus, Melbourne, Australia

Gabriele Di GiacomoDepartment of Industrial and Information Engineering and Economics, Universitá Degli Studi Dell'Aquila, L'Aquila, Italy

Adam FigielDepartment of Thermal Technology and Process Engineering, Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland

Carlos Franco-AbuínLHICA, College of Veterinary Sciences, University of Santiago, Lugo, Spain

José-Alberto Gallegos-InfanteTecNM/Technological Institute of Durango, Graduate School of Biochemical Engineering and Graduate School of Functional Foods, Durango, Mexico

Vicente M. Gómez-LópezUCAM Universidad Católica San Antonio de Murcia, Murcia, Spain

Raquel Pinho Ferreira GuinéCI&DETS and CERNAS Research Centres, Polytechnic Institute of Viseu, Viseu, Portugal

Tomy J. Gutiérrez, National Scientific and Technical Research Council (CONICET), Institute of Research in Materials Science and Technology (INTEMA), Argentina

Yong HeCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, PR China

Werner B. Herppich, Leibniz-Institut für Agrartechnik und Bioökonomie e. V. (ATB), Potsdam, Germany

Christian James, Food Refrigeration & Process Engineering Research Centre (FRPERC), Grimsby Institute of Further & Higher Education (GIFHE), Grimsby, North East Lincolnshire, UK

Michael G. Kontominas, Department of Chemistry, University of Ioannina, Ioannina, Greece

Alain LeBailNantes-Atlantic National College of Food Science and Engineering and Veterinary Medicine, Nantes, France

Yingjian Lu, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu, PR China

John MawsonThe New Zealand Institute for Plant & Food Research Ltd., Hamilton, New Zealand

Ida Idayu MuhamadBioprocess & Polymer Engineering Department, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor Bahru, Johor, Malaysia

Sueli RodriguesUniversidade Federal do Ceará, Departamento de Tecnologia de Alimentos, Fortaleza, Brazil

Servet Gülüm SumnuFood Engineering Department, Middle East Technical University, Ankara, Turkey

Constantina TziaLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece


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