Journals in Food processing technology

3 results in All results

Food Bioscience

• ISSN: 2212-4292
• 5 Year impact factor: 5.1
• Impact factor: 4.8

Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to: Biochemical, biophysical and biological properties of foods, ingredients, and componentsMechanism of functional foods and ingredients including both novel and traditional fermented foodsGenetic, and cellular and molecular biology germane to food production and processingFoodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humansBiomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additivesApplication of novel technology to foods.

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Food Physics

• ISSN: 2950-0699

Food Physics mainly publishes papers on the food physical processing technologies and physical characteristics of food.Key coverage areas/topics include (but not limited to): Food processing technologies based on non-thermal physics, such as ultrasonics, pulsed electric/magnetic field, plasma, laser, ultraviolet, ultra-high pressure, pulsed light, irradiation, supercritical or subcritical fluid.Food processing technologies based on thermal physics, such as microwave, infrared, radio frequency, and ohmic.Rapid detection of food quality and its processing parameters based on physics, such as computer vision, electronic nose, electronic tongue, near-infrared spectrum, Raman spectrum, ultrasonics, nuclear magnetic resonance, and biosensor.The application of physics in food manufacturing, such as extraction, enzymolysis, fermentation, mutagenesis, aging, emulsification, sterilization, embedding, baking, 3D-printing, extrusion, and membrane separation.The application of physics in agri-product processing, such as cleaning, peeling, enzyme inactivation, drying, sterilization, pickling, quick freezing, and thawing.Physical characteristics of food, such as mechanical properties, optical properties, thermal properties, and electromagnetic properties. Physics of nano particles in foodsEditorial Board

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Journal of Agriculture and Food Research

• ISSN: 2666-1543
• 5 Year impact factor: 4.9
• Impact factor: 4.8

The Journal of Agriculture and Food Research is a peer-reviewed open access journal focusing on research in the agricultural and food sciences. The journal welcomes full length research articles, reviews, short communications, perspectives, and commentaries from researchers in academic institutions, international research centers, and public and private research organizations. The journal has a special interest in the research that links agriculture and food together, and editors will prioritize to publish papers in this interdisciplinary field. Special issues covering topics in a specific subject area and conference proceedings are also considered for publication. Relevant research areas include, but are not limited to:•Agricultural production •Agricultural technology •Agricultural management •Agricultural environment •Agricultural and food economics and policy •Food chemistry and physics •Food nutrition and health •Food quality and safety •Food processing and manufacturing •Food technology and engineeringJournal of Agriculture and Food Research adheres to strict ethical publication guidelines and actively supports a culture of inclusive and representative publication.

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