Food Engineering Reviews

基本情報

略称: FOOD ENG REV

インパクトファクター: 5.3

ISSN: 1866-7910

研究分野: AGRICULTURAL AND FORESTRY SCIENCES

h-index: 37

自己引用率: 1.9%

年間論文数: 36

SCI収録状況: Science Citation Index Expanded

ジャーナルウェブサイト: https://www.springer.com/12393

ジャーナル紹介:

Food Engineering Review publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education. Transport phenomena in food processing Food process engineering Physical properties of foods Food nano-science and nano-engineering Food equipment design Food plant design Modeling food processes Microbial inactivation kinetics Preservation technologies Engineering aspects of food packaging Shelf life, storage and distribution of foods Instrumentation, control and automation in food processing Food engineering, health and nutrition Energy and economic consideration in food engineering Food engineering education