該期刊就食物與工程之間的任何課題,特別是與工業(yè)有關(guān)的課題發(fā)表原創(chuàng)研究和評(píng)論論文,包括:食品的工程性質(zhì)、食品物理和物理化學(xué);加工、測(cè)量、控制、包裝、儲(chǔ)存和分銷;設(shè)計(jì)和生產(chǎn)新穎食品以及食品服務(wù)和餐飲的工程方面;食品工藝的設(shè)計(jì)和操作,工廠和設(shè)備;食品工程經(jīng)濟(jì)學(xué),包括替代工藝經(jīng)濟(jì)學(xué)。對(duì)食品工程成果的說(shuō)明具有特殊價(jià)值。
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.Accounts of food engineering achievements are of particular value.
| 影響因子 | h-index | Gold OA文章占比 | 研究類文章占比 | OA開放訪問(wèn) | 平均審稿速度 |
| 6.203 | 156 | 8.68% | 97.12% | 未開放 | 約2.3個(gè)月 |
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