2021年最新SCI期刊影响因子查询系统
FOOD AND BIOPRODUCTS PROCESSING 期刊详细信息
基本信息
期刊名称 | FOOD AND BIOPRODUCTS PROCESSING FOOD AND BIOPRODUCTS PROCESSING |
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期刊ISSN | 0960-3085 |
期刊官方网站 | http://www.journals.elsevier.com/food-and-bioproducts-processing/ |
是否OA | 否 |
出版商 | Institution of Chemical Engineers |
出版周期 | Quarterly |
始发年份 | 1991 |
年文章数 | 80 |
最新影响因子 | 5.105(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3区 | BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程与应用微生物3区 | 否 | 否 |
ENGINEERING, CHEMICAL 工程:化工3区 | |||
FOOD SCIENCE & TECHNOLOGY 食品科技3区 |
CiteScore
CiteScore排名 | CiteScore | SJR | SNIP | ||
---|---|---|---|---|---|
学科 | 排名 | 百分位 | 3.60 | 1.047 | 1.305 |
Agricultural and Biological Sciences Food Science |
36 / 273 | 87% |
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Chemical Engineering General Chemical Engineering |
40 / 272 | 85% |
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Biochemistry, Genetics and Molecular Biology Biotechnology |
63 / 257 | 75% |
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Biochemistry, Genetics and Molecular Biology Biochemistry |
102 / 407 | 75% |
补充信息
自引率 | 4.40% |
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H-index | 45 |
SCI收录状况 |
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=0960-3085%5BISSN%5D |
投稿指南
期刊投稿网址 | http://ees.elsevier.com/fbp/default.asp?acw=3 |
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收稿范围 | For more information on the iChemE journals published in partnership with Elsevier and to find out about some of the top research published in the journals, please see this page: https://www.elsevier.com/physical-sciences-and-engineering/chemical-engineering/journals/icheme-journals 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 processingof 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. The journal publishes regular special issues focusing on specific topics Core topic areas: Biotechnology and bioprocessing • Biocatalysis and biotransformations • Bioprocess modelling and optimisation • Bioseparation • Fermentation and cell culture • Bioreactor design, instrumentation and control • Microbial physiology and engineering metabolic • Production formulation • Sterile processing • Systems biology and biological engineering • Nanobiotechnology Biorefining and Integrated Bioresource Engineering • Process integration of biorefineries • Feedstock fractionation and separation in relation to biorefinery integration • Biorefineries and the Food-Energy-Water nexus • Biorefinery value chain optimisation • Integration of biorefinery concepts with food processing • New functional food ingredients and non-food materials made feasible through the biorefinery context • Biorefinery sustainability metrics • Dynamic modelling and analysis of biorefinery systems Food and drink process engineering • Engineering for food safety • Environmental issues in food manufacture • Minimal processing techniques • Packaging • Plant, process and product design • Processing and microstructure interactions • Unit operations, process modelling and optimisation in food engineering Hygienic manufacture and product safety • Fouling and cleaning • Good manufacturing practice • Hazard analysis • Heating and cooling methods, including freezing, pasteurisation and thermal sterilisation • Hygienic design • Non-thermal processes • Process analytical technology (PAT) • Regulation and validation. |
收录体裁 | Review Papers Short Communications |
投稿指南 | https://www.elsevier.com/journals/food-and-bioproducts-processing/0960-3085/guide-for-authors |
投稿模板 | |
参考文献格式 | https://www.elsevier.com/journals/food-and-bioproducts-processing/0960-3085/guide-for-authors |
编辑信息 |