Food And Bioproducts Processing

杂志介绍

Food And Bioproducts Processing杂志介绍

《Food And Bioproducts Processing》是一本以English为主的未开放获取国际优秀期刊，中文名称食品和生物制品加工，本刊主要出版、报道农林科学-BIOTECHNOLOGY & APPLIED MICROBIOLOGY领域的研究动态以及在该领域取得的各方面的经验和科研成果，介绍该领域有关本专业的最新进展，探讨行业发展的思路和方法，以促进学术信息交流，提高行业发展。该刊已被国际权威数据库SCIE收录，为该领域相关学科的发展起到了良好的推动作用，也得到了本专业人员的广泛认可。该刊最新影响因子为3.5，最新CiteScore 指数为9.7。

本刊近期中国学者发表的论文主要有：

• Heat and mass transfer model for pork carcass precooling: Comprehensive evaluation and optimization

  Author: Ren, Qingshan; Zhu, Xinghui; Li, Jiacheng; Han, Jiawei; Fang, Kui

• Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree

  Author: Xue, Liangliang; Gao, Ruili; Shen, Liuyang; Zheng, Xianzhe; Gao, Ming

• Enhanced fermentation of biosurfactant mannosylerythritol lipids on the pilot scale under efficient foam control with addition of soybean oil

  Author: Yang, Qining; Shen, Liang; Yu, Fei; Zhao, Mengqian; Jin, Mingjie; Deng, Shaopo; Long, Xuwei

• Effects of radio frequency thawing on the quality characteristics of frozen mutton

  Author: Sun, Yanan; Jia, Yiming; Song, Mingxia; Liu, Yan; Xin, Le; Chen, Xiangwei; Fu, Hongfei; Wang, Yequn; Wang, Yunyang

英文介绍

Food And Bioproducts Processing杂志英文介绍

Official Journal of the European Federation of Chemical Engineering:

Part C

FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.

Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.

The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:

• Primarily concerned with food formulation

• That use experimental design techniques to obtain response surfaces but gain little insight from them

• That are empirical and ignore established mechanistic models, e.g., empirical drying curves

• That are primarily concerned about sensory evaluation and colour

• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,

• Containing only chemical analyses of biological materials.