Food and Bioprocess Technology

期刊全称

期刊缩写

Food Bioprocess Technol.

涉及主题

化学生物食品科学有机化学物理生物化学工程类材料科学量子力学色谱法医学复合材料植物热力学地质学计算机科学化学工程遗传学园艺

期刊介绍

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.

期刊ISSN

print: 1935-5130

历年影响因子

2024年	2023年	2022年	2021年	2020年	2019年	2018年	2017年
5.3	5.6	5.581	4.465	3.356	3.032	2.998	2.576

历年发表/被引量

年份	2025	2024	2023	2022	2021	2020	2019	2018	2017	2016	2015	2014	2013	2012
发表量	235	419	319	244	174	163	172	184	193	190	201	218	203	274
被引量	7781	16678	17281	16883	15313	12818	10399	8711	7896	6604	5821	4883	3771	2502

h-Index

自引率

28.30%

涉及的研究领域

农林科学-食品科技

中科院2025年分区

大类	小类	TOP期刊	综述期刊
2区	2区食品科技	是	否

WOS期刊分区

JCR学科分类

JCR分区学科名称	收录数据库	JCR分区	分区排名
FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	34/181

JCI学科分类

JCI分区学科名称	收录数据库	JCI分区	分区排名
FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	34/181

期刊主页

https://www.springer.com/11947

投稿网址

https://www.editorialmanager.com/fabt/

出版商

Springer US

出版国家（地区）

UNITED STATES

出版语言

English

出版周期

Quarterly

每年出版文章数

171

Gold OA文章占比

15.31%

原创研究文献占比
(排除综述)

80.25%

SCI收录类型

Science Citation Index Expanded (SCIE)

Scopus (CiteScore)

PubMed链接

http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1935-5130%5BISSN%5D

平均审稿周期

平均2.0个月

平均录用比例

约50%

Food and Bioprocess Technology

JCR学科分类

JCI学科分类

期刊相关文献 (9)

Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues

饲料水分含量对葵花籽粕基高水分素肉物理和营养品质的影响

A Novel Strategy for the Separation of Functional Oils from Chamomile Seeds

从洋甘菊种子中分离功能性油脂的新方法

Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG® Encapsulation

膜乳化是乳酸杆菌 GG® 封装的新兴方法

Phenolic Fraction from Peanut (Arachis hypogaea L.) By-product: Innovative Extraction Techniques and New Encapsulation Trends for Its Valorization

花生 (Arachis hypogaea L.) 副产品中的酚类成分：创新提取技术和新封装趋势，以实现其增值

Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review

改善食品益生菌的新兴技术和涂层材料：综述

Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights

脉冲光 (PL) 处理杏仁仁：肠炎沙门氏菌灭活动力学和红外热成像洞察

Pulsed Electric Field as an Alternative Pre-treatment for Drying to Enhance Polyphenol Extraction from Fresh Tea Leaves.

Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations

干燥技术对低酰基结冷胶凝胶结构的影响：分子和宏观研究

Chilling-Induced Changes in Aroma Volatile Profiles in Tomato

低温诱导的番茄香气挥发性成分变化