Food Engineering Reviews
Food Engineering Reviews(英文缩写 FOOD ENG REV),ISSN 1866-7910,eISSN 1866-7929 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
指标来源：jcr_cas_ifqb
期刊简介
暂无简介。
历年影响因子趋势
| 年份 | 影响因子 | JCR 分区 |
|---|---|---|
| - | Q1 | |
| - | Q1 | |
| - | Q1 | |
| - | Q1 | |
| - | Q1 |
Food Engineering Reviews 最新收录文献
-
Mapping the AI Landscape in Food Science and Engineering: A Bibliometric Analysis Enhanced with Interactive Digital Tools and Company Case Studies.
The proliferation of research on Artificial Intelligence (AI) in food science and engineering has made it increasingly difficult to synthesise relevant insights effectively. Although AI adoption in th…
-
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods.
Drying is a crucial unit operation within the functional foods and biopharmaceutical industries, acting as a fundamental preservation technique and a mechanism to maintain these products' bioactive co…
-
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices.
Fruit juices are traditionally processed thermally to avoid microorganisms' growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volu…
-
Performance Assessment and Modeling Techniques for Domestic Solar Dryers.
Solar dryers have always been criticized for their lower performances. There are numerous ways to define the performance of a solar drying system such as thermal performance, drying kinetics, environm…
-
The Application of Cold Plasma Technology in Low-Moisture Foods.
Low-moisture foods such as spices, grains, and seeds constitute an important part of the human diet. Increased consumer concern for food safety and food quality has focused on the decontamination tech…
-
Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea.
Tea ( is the most widely consumed beverage in the world, with an excellent source of bioactive compounds such as catechins, caffeine, and epigallocatechin. There is an increasing trend to extract thes…
-
A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods.
Changing consumers' taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry. At present, several technol…
-
Advances in Machine Learning and Hyperspectral Imaging in the Food Supply Chain.
Food quality and safety are the essential hot issues of social concern. In recent years, there has been a growing demand for real-time food information, and non-destructive testing is gradually replac…
-
Application of Artificial Intelligence in Food Industry-a Guideline.
Artificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population. Th…
-
Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering.
Understanding concepts of food engineering (FE) is fundamental for professionals in the discipline, necessary for food scientists, appealing to non-food science students, and valuable for curious cook…