雜志介紹

Food Engineering Reviews雜志介紹

《Food Engineering Reviews》是一本以English為主的未開放獲取國際優秀期刊，中文名稱食品工程評論，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為5.3，最新CiteScore 指數為14.2。

本刊近期中國學者發表的論文主要有：

• 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

英文介紹

Food Engineering Reviews雜志英文介紹

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.