FOOD AND BIOPRODUCTS PROCESSING 期刊简介
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.
欧洲化学工程联合会官方杂志:
C部分
FBP旨在成为主要的国际期刊,在致力于生物产品安全加工的工程和科学领域发表高质量的原创论文。它是唯一一家利用生物技术,生物加工和食品工程之间协同作用的期刊。
论文展示了如何将研究成果用于工程设计,并阐述了实验或理论研究工作,为既定原则带来了新的视角,突出了尚未解决的问题或为未来的研究指明了方向,特别受欢迎。鼓励处理设备或工艺新发展并可以定量表达的贡献。该期刊对扩展食品和生物产品加工边界的论文特别感兴趣。
该期刊非常强调工程与食品或生物产品之间的接口。不太可能发表的论文是:
• 主要与食品配方有关
• 使用实验设计技术来获得响应面,但从响应面中获得的见解很少
• 经验和忽略已建立的机械模型,例如,经验干燥曲线
• 主要关注感官评价和颜色
• 关注特定生物材料的提取、包封和/或抗氧化活性,而不提供可应用于相似但不同材料的洞察力,
• 仅包含生物材料的化学分析。
期刊ISSN
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0960-3085 |
影响指数
|
4.436 |
最新CiteScore值
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5.90 查看CiteScore评价数据 |
最新自引率
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4.70% |
官方指定润色网址
|
https://www.deeredit.com/?type=ss1 |
投稿语言要求
|
Improve the quality of the paper, eliminate grammar and spelling errors, increase readability, ensure accurate communication of viewpoints, enhance academic reputation, and increase the chances of the paper being accepted. 建议点击这个网址:https://www.deeredit.com/?type=ss2,资深审稿专家为您评估稿件质量,提供针对性改进建议,最终可助您极大提升目标期刊录用率 |
期刊官方网址
hot |
https://www.peipusci.com/?type=9 |
杂志社征稿网址
hot |
https://www.peipusci.com/?type=10 |
通讯地址
|
INST CHEMICAL ENGINEERS, 165-189 RAILWAY TERRACE, DAVIS BLDG, RUGBY, ENGLAND, CV21 3HQ |
偏重的研究方向(学科)
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工程技术-工程:化工 |
出版周期
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Quarterly |
出版年份
|
1991 |
出版国家/地区
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ENGLAND |
是否OA
|
No |
SCI期刊coverage
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Science Citation Index Expanded(科学引文索引扩展) |
NCBI查询
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PubMed Central (PMC)链接 全文检索(pubmed central) |
最新中科院JCR分区
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大类(学科)
小类(学科)
综述期刊
工程技术
BIOTECHNOLOGY & APPLIED MICROBIOLOGY(生物工程与应用微生物)3区
ENGINEERING, CHEMICAL(工程:化工)3区
FOOD SCIENCE & TECHNOLOGY(食品科技)2区
否
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|||||
最新的影响因子
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4.436 | |||||
最新公布的期刊年发文量 |
|
|||||
总被引频次 | 56 | |||||
影响因子趋势图 |
近年的影响因子趋势图(整体平稳趋势)
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2022年预警名单预测最新
最新CiteScore值
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5.90
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年文章数 | 191 | ||||||||||||||||||||||
SJR
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0.838 | ||||||||||||||||||||||
SNIP
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1.381 | ||||||||||||||||||||||
CiteScore排名
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CiteScore趋势图 |
CiteScore趋势图
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本刊同领域相关期刊
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|
期刊名称 | IF值 |
AGRICULTURAL AND FOOD SCIENCE | 1.361 |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 5.226 |
IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH | 1.114 |
JOURNAL OF DAIRY SCIENCE | 3.994 |
JOURNAL OF DAIRY RESEARCH | 1.885 |
OENO One | 2.282 |
Food Analytical Methods | 3.332 |
Food Engineering Reviews | 5.7 |
Dairy Science & Technology | 1.864 |
本刊同分区等级的相关期刊
|
|
期刊名称 | IF值 |
JOURNAL OF DAIRY RESEARCH | 1.885 |
OENO One | 2.282 |
Food and Bioprocess Technology | 4.42 |
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES | 2.09 |
Journal of Food Measurement and Characterization | 2.407 |
Korean Journal for Food Science of Animal Resources | 2.596 |
Foodborne Pathogens and Disease | 3.139 |
JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 4.51 |
BIOTECHNOLOGY PROGRESS | 2.654 |
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