Food Engineering Reviews
Food Engineering Reviews is a quarterly peer-reviewed review journal published by Springer that was established in 2009 and covers all engineering aspects of food science and the food industry, with a 2025 Journal Impact Factor of 13.5(Food Engineering Reviews)是由(Springer)出版的季刊同行评审综述期刊,2009 年创刊,涵盖食品科学与食品工业的各个工程方面,2025 年影响因子为 13.5。
Scope
- It publishes reviews covering all engineering aspects of food research and the food industry发表涵盖食品研究与食品工业各个工程方面的综述。
- It concentrates on classic as well as modern novel food engineering topics聚焦经典与现代新型食品工程主题。
- It explores the health, nutritional and environmental aspects of food processing探讨食品加工的健康、营养与环境方面。
- It covers transport phenomena and process engineering in food processing涵盖食品加工中的传递现象与过程工程。
- It covers physical properties of foods and food nano-science涵盖食品的物理性质与食品纳米科学。
- It covers preservation technologies, packaging and shelf life涵盖保藏技术、包装与货架期。[1]
- It covers modeling, process control and automation in food processing涵盖食品加工中的建模、过程控制与自动化。
History
- It was established in 2009 by Springer该刊于 2009 年由(Springer)创刊。
- Its first volume appeared in 2009其第 1 卷于 2009 年面世。
- By 2026 it had reached volume 18至 2026 年已出至第 18 卷。
- It appears four times a year每年出版 4 期。
- It is indexed in Science Citation Index Expanded and Scopus被(Science Citation Index Expanded)与(Scopus)收录。
- It is also abstracted in CAS, EI Compendex and FSTA同时被(Chemical Abstracts Service)、(EI Compendex)与(FSTA)收录。
Editors
- Its Editors-in-Chief are Gustavo V. Barbosa-Canovas and Maria Cristina Nicoli主编为(Gustavo V. Barbosa-Canovas)与(Maria Cristina Nicoli)。
- Barbosa-Canovas is a professor of food engineering at Washington State University(Gustavo V. Barbosa-Canovas)是(Washington State University)的食品工程教授。
- Nicoli works at the University of Udine(Maria Cristina Nicoli)任职于(University of Udine)。
- Its Deputy Editor is Olga Martin-Belloso of the Universitat de Lleida副编辑为(Universitat de Lleida)的(Olga Martin-Belloso)。
- Its editors include Jorge Welti-Chanes, Marleny D. A. Saldana and Yanyun Zhao编辑包括(Jorge Welti-Chanes)、(Marleny D. A. Saldana)与(Yanyun Zhao)。
- Its board includes Xiaojun Liao, Juming Tang and Weibiao Zhou编委会包括(Xiaojun Liao)、(Juming Tang)与(Weibiao Zhou)。
References
- ^D. Bermudez-Aguirre, Gustavo V. Barbosa-Canovas. An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications. Food Engineering Reviews, 2011, 3(1): 44-61. doi:10.1007/s12393-010-9030-4