Food and Bioprocess Technology

Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.

《Food and Bioprocess Technology》是一本由SCI和EI收录的国际性学术期刊,由世界著名的Springer出版社出版发行。为从原始食品供应源头到消费者餐桌的各类食品加工技术的工程和科学领域的前沿高质量原创论文提供了一个有效、及时的平台。它的目标是成为多学科农业食品研究界领先的国际期刊。该杂志特别关注有潜力帮助农业食品行业提高加工效率、提高产品质量以及延长新鲜和加工农产品保质期的实验或理论研究成果。编辑们对食品和生物产品加工的既定工艺、创新和新兴技术以及趋势和未来研究的新观点进行了批判性评论。 该杂志还发表简短的通讯以快速传播初步结果、就最新进展和争议致编辑的信以及书评。