Journal of Food Engineering

Journal of Food Engineering

Journal of Food Engineering is an official scientific journal of the International Society of Food Engineering (ISFE).





Editor-in-Chief:R.P. Singh





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Aims & Scope

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:

Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.

Accounts of food engineering achievements are of particular value.

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Process (i.e. chemical) engineers; also mechanical, electrical, civil, electronic, instrument and other engineers working in relation to food.

Abstracting and Indexing

ADONIS, AGRICOLA, BIOSIS, Cambridge Scientific Abstracts, Chemical Abstracts, Chemical Engineering Biotechnology Abstracts, Current Contents/Agriculture, Biology & Environmental Sciences, EMBiology, Engineering Abstracts, Engineering Index, Food Science and Technology Abstracts, Process and Chemical Engineering, Research Alert, SCISEARCH, Science Citation Index, Scopus
Editor-in-Chief R.P. Singh University of California at Davis, Davis, CA, USA, Editors Bhesh Bhandari University of Queensland, Brisbane, QLD, Australia, Judith Evans South Bank University, Bristol, England, UK, Milan Houska Food Research Institute Prague, Prague 10, Czech Republic, Keshavan Niranjan University of Reading, Reading, UK, Hosahalli Ramaswamy McGill University, Ste Anne de Bellevue, QC, Canada, Editorial Board Members J.M. Aguilera Pontificia Universidad Católica de Chile, Santiago, Chile, J.M. Barat Universidad Politécnica de Valencia, Valencia, Spain, J. Blahovec Ceská zemedelská univerzita v Praze, Suchdol, Czech Republic, H. Chen U.S. Department of Agriculture (USDA), Washington, DC, USA, M. Cheryan University of Illinois at Urbana-Champaign, Urbana, IL, USA, J. Chirife Facultad de Ciencias Agrarias, Buenos Aires, Argentina, Y.H. Choi Kyungpook National University, Daegu, South Korea, V.J. Davidson University of Guelph, Guelph, ON, Canada, I. de Oliveira Moraes Sao Paulo, Brazil, F. Erdogdu Mersin University, Mersin, Turkey, M. Farid University of Auckland, Auckland, New Zealand, K. Fikiin Technical University of Sofia, Sofia, Bulgaria, P. Fito Universidad Politécnica de Valencia, Valencia, Spain, P.J. Fryer University of Birmingham, Birmingham, England, UK, R. Hartel University of Wisconsin at Madison, Madison, USA, M. Karwe Rutgers University, New Brunswick, NJ, USA, R. Mascheroni Universidad Nacional de La Plata, La Plata, Argentina, K.L. McCarthy University of California at Davis, Davis, CA, USA, B. McKenna University College Dublin, Dublin, Ireland, M. Moresi Università degli Studi della Tuscia, Viterbo, Italy, A. N. Murray Fourways, South Africa, P. Nesvadba Rubislaw Consulting Ltd, Aberdeen, UK, B. Nicolai Flanders Centre for Postharvest Technology, Leuven, Belgium, R.Y. Peng Xin-Yi District, Taiwan, ROC, Q.T. Pham University of New South Wales, Sydney, NSW, Australia, G.S.V. Raghavan Macdonald College, Ste Anne de Belleville, QC, Canada, N.K. Rastogi Central Food Technological Research Institute, Mysore, India, S. Saguy Hebrew University of Jerusalem, Rehovot, Israel, G.D. Saravacos National Technical University of Athens (NTUA), Athens, Greece, W.E.L. Spiess Max-Rubner-Institut; Federal Institute for Nutrition, Karlsruhe, Germany, K. Suzuki Hiroshima University, Higashi-Hiroshima, Japan, J. Tang Washington State University, Pullman, WA, USA, F. Toldrá Inst. de Tecnologia del Alimentos, Valencia, Spain, G. Trystram AgroParisTech, Massy Cedex, France, J. Welti-Chanes Instituto Tecnologico y de Estudios Superiores de Monterrey, Monterrey NL, Mexico, M. Zhang Southern Yangtze University, Wuxi, Jiangsu Province, China
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