Food and Bioprocess Technology
期刊信息导读
- Food and Bioprocess Technology基本信息
- Food and Bioprocess Technology中科院SCI期刊分区
- 历年Food and Bioprocess Technology影响因子趋势图
- Food and Bioprocess Technology期刊英文简介
- Food and Bioprocess Technology期刊中文简介
Food and Bioprocess Technology基本信息
简称：FOOD BIOPROCESS TECH
中文名称：食品和生物加工技术
研究方向：农林科学
2018-2019最新影响因子：3.032
SCI类别：SCIE
是否OA开放访问：No
出版地：UNITED STATES
出版周期：Quarterly
创刊年份：2008
年文章数：190
涉及的研究方向：农林科学-食品科技
通讯方式：SPRINGER, 233 SPRING ST, NEW YORK, USA, NY, 10013
官方网站：http://www.springer.com/food+science/journal/11947
投稿网址：http://www.editorialmanager.com/fabt/
审稿速度：约2.0个月
平均录用比例:约50%
PMC链接：http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1935-5130%5BISSN%5D
Food and Bioprocess Technology期刊英文简介
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
Food and Bioprocess Technology期刊中文简介
食品和生物加工技术为从原食品供应源到消费者餐桌的各类食品加工技术的工程和科学前沿高质量原稿提供了一个有效、及时的平台。它的目标是成为多学科农业食品研究界的国际领先期刊。该杂志特别关注有助于农业食品工业提高加工效率、提高产品质量和延长新鲜加工农业食品保质期的实验或理论研究结果。编辑们对已建立的工艺、创新和新兴技术、食品和生物制品加工的趋势和未来研究的新观点进行了评论。期刊还出版了简短的通讯稿，以便快速传播初步结果，向编辑致函最新进展和争议，以及书评。
中科院SCI期刊分区：
Food and Bioprocess Technology影响因子
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