2021年最新SCI期刊影响因子查询系统
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 期刊详细信息
基本信息
期刊名称 | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY |
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期刊ISSN | 1364-727X |
期刊官方网站 | http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1471-0307 |
是否OA | 否 |
出版商 | Wiley-Blackwell |
出版周期 | Quarterly |
始发年份 | 1997 |
年文章数 | 140 |
最新影响因子 | 4.286(2021) |
中科院SCI期刊分区
大类学科 | 小类学科 | Top | 综述 |
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工程技术4区 | FOOD SCIENCE & TECHNOLOGY 食品科技4区 | 否 | 否 |
CiteScore
CiteScore排名 | CiteScore | SJR | SNIP | ||
---|---|---|---|---|---|
学科 | 排名 | 百分位 | 1.49 | 0.519 | 0.783 |
Chemical Engineering Fluid Flow and Transfer Processes |
31 / 59 | 48% |
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Chemical Engineering Bioengineering |
87 / 139 | 37% |
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Agricultural and Biological Sciences Food Science |
120 / 273 | 56% |
补充信息
自引率 | 12.40% |
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H-index | 42 |
SCI收录状况 |
Science Citation Index
Science Citation Index Expanded |
官方审稿时间 | |
网友分享审稿时间 | 数据统计中,敬请期待。 |
PubMed Central (PML) | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1364-727X%5BISSN%5D |
投稿指南
期刊投稿网址 | http://mc.manuscriptcentral.com/ijdt |
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收稿范围 | The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications. The Journal also contains book reviews and papers presented at the Society's symposia. The contents of this prestigious journal are abstracted by the leading international databases. Subjects of interest for the International Journal of Dairy Technology include: The production of all types of dairy products: milk (from different animal species), HTST and UHT products, cheese and other cultured milk products, milk fat products (e.g. cream, butter, anhydrous milk fats, ice cream), concentrated and dried dairy products, fractionated dairy ingredients, and formulated nutritional products containing dairy ingredients (e.g. infant formula, meal replacers). Advances in dairy processing technology and engineering, e.g. the development and validation of new technologies, the influence of different processing variables, process kinetics, separation science, nanotechnology, encapsulation, emulsion stability, waste management, cost reduction, and sustainable processing. New product development: e.g. dairy foods with added value and/or possible health benefits, including the addition of probiotics or prebiotics, micronutrients, antioxidants, plant extracts, etc., novel uses of milk proteins, utilisation of dairy waste products, and reduction of fat, sugar (e.g., lactose) and salt levels. Quality control and analytical techniques, e.g. biochemical, physico-chemical, rheological, flavour compounds, enzymic, microbiological, sensory, safety, accelerated stability, thermophysical, colloidal, plus nutritional composition, Consumer acceptance (e.g. in terms of health and functional benefits, flavour, mouthfeel, appearance, quality, safety, etc.) |
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