Food Engineering Reviews

杂志介绍

Food Engineering Reviews杂志介绍

《Food Engineering Reviews》是一本以English为主的未开放获取国际优秀期刊，中文名称食品工程评论，本刊主要出版、报道农林科学-FOOD SCIENCE & TECHNOLOGY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5.3，最新CiteScore 指数为14.2。

本刊近期中国学者发表的论文主要有：

• The Application of Cold Plasma Technology in Low-Moisture Foods

  Author: Rao, Wei; Li, Yeqing; Dhaliwal, Harleen; Feng, Mengmeng; Xiang, Qisen; Roopesh, M. S.; Pan, Daodong; Du, Lihui

• Markers and Mechanisms of Deterioration Reactions in Dairy Products

  Author: Fan, Xiaoxue; Wang, Cunfang; Cheng, Ming; Wei, Haitao; Gao, Xingming; Ma, Mengjia; Wang, Xipeng; Li, Zhenghao

• Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety

  Author: Yu, Xinpeng; Zhang, Ziqian; Jiang, Zhuo; Zheng, Qianwang

• Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications

  Author: Cui, Congli; Gao, Lin; Dai, Lei; Ji, Na; Qin, Yang; Shi, Rui; Qiao, Yuanyuan; Xiong, Liu; Sun, Qingjie

英文介绍

Food Engineering Reviews杂志英文介绍

FOOD ENGINEERING REVIEWS. Food Engineering Reviews publishes reviews covering all engineering aspects of today’s food scientific ;research and the food industry. 

Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing. The journal identifies and discusses trends that will drive the discipline over time.