Food and Bioproducts Processing

Food and Bioproducts Processing
期刊缩写:
Food Bioprod. Process.
影响因子:
3.5
ISSN:
print: 0960-3085
on-line: 1744-3571
研究领域:
工程技术-工程:化工
创刊年份:
1991年
h-index:
56
自引率:
4.30%
Gold OA文章占比:
29.85%
原创研究文献占比:
98.29%
SCI收录类型:
Science Citation Index Expanded (SCIE) || Scopus (CiteScore)
期刊介绍英文:
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.
CiteScore:
CiteScoreSJRSNIPCiteScore排名
9.70.7251.052
学科
排名
百分位
大类:Agricultural and Biological Sciences
小类:Food Science
36 / 389
90%
大类:Chemical Engineering
小类:General Chemical Engineering
35 / 273
87%
大类:Biochemistry, Genetics and Molecular Biology
小类:Biochemistry
62 / 438
85%
大类:Biochemistry, Genetics and Molecular Biology
小类:Biotechnology
48 / 311
84%
发文信息
中科院SCI期刊分区
大类 小类 TOP期刊 综述期刊
2区 农林科学
2区 生物工程与应用微生物 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
2区 工程:化工 ENGINEERING, CHEMICAL
2区 食品科技 FOOD SCIENCE & TECHNOLOGY
WOS期刊分区
学科分类
Q2BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Q2ENGINEERING, CHEMICAL
Q2FOOD SCIENCE & TECHNOLOGY
历年影响因子
2015年2.6870
2016年1.9700
2017年2.7440
2018年3.3240
2019年3.7260
2020年4.4810
2021年5.1050
2022年4.6000
2023年3.5000
历年发表
2012年115
2013年94
2014年57
2015年197
2016年222
2017年201
2018年94
2019年174
2020年205
2021年178
2022年115
投稿信息
出版周期:
Quarterly
出版语言:
English
出版国家(地区):
ENGLAND
接受率:
7%
初审时长:
3 weeks
审稿时长:
24 days
发表时长:
3 weeks
论文处理费:
$3770
出版商:
Institution of Chemical Engineers
编辑部地址:
INST CHEMICAL ENGINEERS, 165-189 RAILWAY TERRACE, DAVIS BLDG, RUGBY, ENGLAND, CV21 3HQ

Food and Bioproducts Processing - 最新文献

Biocompounds recovery from purple corn cob by-product: extraction kinetics, thermal and physicochemical stability of liquid and powdered anthocyanin-rich extract

Pub Date : 2024-11-13 DOI: 10.1016/j.fbp.2024.11.010 Meliza Lindsay Rojas , Karla Ramirez , Guillermo Linares

Impact of pulsed electric fields and ultrasound on the frying characteristics of sweet potato chips

Pub Date : 2024-11-10 DOI: 10.1016/j.fbp.2024.11.009 Caiyun Liu , Haoyu Deng , Minming Lv , Huihui Du , Baoguo Li , Nabil Grimi , Yijun Liu , Wanxu Chen
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