Food Engineering Reviews
Last updated ISSN 1866-7910
Food Engineering Reviews is published by Springer Science+Business Media in biochemistry, genetics and molecular biology. It is a subscription journal. The article processing charge is $3,090.
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What it publishes
Recent work in Food Engineering Reviews concentrates on these topics, taken from its published record rather than from its own description:
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Food Drying and Modeling
- Meat and Animal Product Quality
- Listeria monocytogenes in Food Safety
- Proteins in Food Systems
- Advanced Chemical Sensor Technologies
- Spectroscopy and Chemometric Analyses
- Nanocomposite Films for Food Packaging
- Postharvest Quality and Shelf Life Management
Key facts
| Publisher | Springer Science+Business Media |
|---|---|
| ISSN | 1866-7910, 1866-7929 |
| Subject area | Biochemistry, Genetics and Molecular Biology |
| Access | Subscription |
| Article processing charge | $3,090 |
| Indexed in | Web of Science — Science Citation Index Expanded · Scopus |
| Articles published | 457 |
| Publishing since | 2009 |
| Journal website | link.springer.com/journal/12393 |
Facts come from OpenAlex, DOAJ and Wikidata and may lag the journal’s own pages. Check the publisher’s site before submitting. Indexing shown here is what is recorded, not a complete picture — about a third of journals have no indexing recorded anywhere we can read, so “not recorded” does not mean a journal is absent from Scopus or Web of Science.
Journals like Food Engineering Reviews
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