Frontmatter

IF 1.6 4区农林科学 International Journal of Food Engineering Pub Date : 2023-10-01 DOI:10.1515/ijfe-2023-frontmatter10

引用次数: 0

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

头版头条

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.

期刊最新文献

Mechanism study on improving aroma quality of pineapple wine by branched-chain amino acids addition Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread Quantitative review and machine learning application of refractance window drying of tuber slices Preparation of the microcapsules of Atractylodes chinensis volatile oil and its effect on gastric smooth muscle cell contraction Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations