雜志介紹

Food And Bioproducts Processing雜志介紹

《Food And Bioproducts Processing》是一本以English為主的未開放獲取國際優秀期刊，中文名稱食品和生物制品加工，本刊主要出版、報道農林科學-BIOTECHNOLOGY & APPLIED MICROBIOLOGY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3.5，最新CiteScore 指數為9.7。

本刊近期中國學者發表的論文主要有：

• Heat and mass transfer model for pork carcass precooling: Comprehensive evaluation and optimization

  Author: Ren, Qingshan; Zhu, Xinghui; Li, Jiacheng; Han, Jiawei; Fang, Kui

• Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree

  Author: Xue, Liangliang; Gao, Ruili; Shen, Liuyang; Zheng, Xianzhe; Gao, Ming

• Enhanced fermentation of biosurfactant mannosylerythritol lipids on the pilot scale under efficient foam control with addition of soybean oil

  Author: Yang, Qining; Shen, Liang; Yu, Fei; Zhao, Mengqian; Jin, Mingjie; Deng, Shaopo; Long, Xuwei

• Effects of radio frequency thawing on the quality characteristics of frozen mutton

  Author: Sun, Yanan; Jia, Yiming; Song, Mingxia; Liu, Yan; Xin, Le; Chen, Xiangwei; Fu, Hongfei; Wang, Yequn; Wang, Yunyang

英文介紹

Food And Bioproducts Processing雜志英文介紹

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.