Logo - springer
Slogan - springer

Food Science & Nutrition | Food and Bioprocess Technology - incl. option to publish open access

Food and Bioprocess Technology

Food and Bioprocess Technology

An International Journal

Editor-in-Chief: Da-Wen Sun

ISSN: 1935-5130 (print version)
ISSN: 1935-5149 (electronic version)

Journal no. 11947

Springer Open Access
  • Covers technologies for ripeness, quality, damage and disease assessment and prediction; Grading and classification techniques; postharvest treatments, value-addition, and traceability
  • Examines processing technologies for agricultural and horticultural products; explores properties of foods and agricultural products
  • Reviews sensors, sensing technology and process control
  • Focuses on research findings that have the potential for helping the agri-food industry to improve
  • 95% of authors who answered a survey reported that they would definitely publish or probably publish in the journal again

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.

Related subjects » Agriculture - Biotechnology - Chemistry - Food Science & Nutrition

Impact Factor: 3.126 (2013) * 

Journal Citation Reports®, Thomson Reuters

Abstracted/Indexed in 

Science Citation Index Expanded (SciSearch), Journal Citation Reports/Science Edition, SCOPUS, INSPEC, Chemical Abstracts Service (CAS), Google Scholar, EBSCO, CSA, CAB International, Academic OneFile, Academic Search, AGRICOLA, ASFA, CAB Abstracts, CSA Environmental Sciences, Current Contents/ Agriculture, Biology & Environmental Sciences, EI-Compendex, EMBiology, Expanded Academic, Food Science and Technology Abstracts, Global Health, OCLC, Referativnyi Zhurnal (VINITI), SCImago, Summon by ProQuest, Vitis - Viticulture and Enology Abstracts

Popular Content within this publication 

 

Articles

For authors and editors


  • Journal Citation Reports®, Thomson Reuters
    2013 Impact Factor
  • 3.126
  • Aims and Scope

    Aims and Scope

    Close

    Food and Bioprocess Technology provides an effective and timely platform for researchers in universities, research institutions, and industries to publish cutting-edge high quality original papers in the engineering and science of all types of processing technologies, involved from the beginning of the food supply source to the dinner table of the consumers. It aims to be a leading international journal for the multidisciplinary agri-food research community.

    The journal is especially interested in experimental or theoretical research findings that have the potential for the agri-food industry to improve process efficiency, enhance product quality and extend the shelf-life of fresh and processed agri-food products. Critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing are particularly welcome. Short communications for rapidly disseminating preliminary results, letters to the Editor discussing recent developments and controversy, and book reviews will also be published.

    The scope of the journal covers the following main topic areas:

    • Technologies for ripeness, quality, damage and disease assessment and prediction
    • Grading and classification techniques
    • Postharvest treatments, value-addition, and traceability
    • Agricultural and horticultural products processing technologies
    • Properties of foods and agricultural products
    • Sensors, sensing technology and process control
    • Mathematical modeling and simulation
    • Design and production of novel foods
    • Product monitoring in the supply chain
    • Thermal processing, chilling and freezing
    • Drying technology and dehydration processes
    • Separation and purification processes
    • Non-thermal processing and emerging technologies
    • Preservation, storage, and distribution
    • Packaging and labeling
    • Engineering of food biotechnological processes
    • Engineering for food safety and security
  • Submit Online
  • Open Choice - Your Way to Open Access
  • Author Academy: Training for Authors
  • Instructions for Authors

    Instructions for Authors

    Close

  • Copyright information

    Copyright information

    Close

    Copyright Information

    For Authors

    Submission of a manuscript implies: that the work described has not been published before (except in form of an abstract or as part of a published lecture, review or thesis); that it is not under consideration for publication elsewhere; that its publication has been approved by all co-authors, if any, as well as – tacitly or explicitly – by the responsible authorities at the institution where the work was carried out.

    Author warrants (i) that he/she is the sole owner or has been authorized by any additional copyright owner to assign the right, (ii) that the article does not infringe any third party rights and no license from or payments to a third party is required to publish the article and (iii) that the article has not been previously published or licensed. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors. Transfer of copyright to Springer (respective to owner if other than Springer) becomes effective if and when a Copyright Transfer Statement is signed or transferred electronically by the corresponding author. After submission of the Copyright Transfer Statement signed by the corresponding author, changes of authorship or in the order of the authors listed will not be accepted by Springer.

    The copyright to this article, including any graphic elements therein (e.g. illustrations, charts, moving images), is assigned for good and valuable consideration to Springer effective if and when the article is accepted for publication and to the extent assignable if assignability is restricted for by applicable law or regulations (e.g. for U.S. government or crown employees).

    The copyright assignment includes without limitation the exclusive, assignable and sublicensable right, unlimited in time and territory, to reproduce, publish, distribute, transmit, make available and store the article, including abstracts thereof, in all forms of media of expression now known or developed in the future, including pre- and reprints, translations, photographic reproductions and microform. Springer may use the article in whole or in part in electronic form, such as use in databases or data networks for display, print or download to stationary or portable devices. This includes interactive and multimedia use and the right to alter the article to the extent necessary for such use.

    Authors may self-archive the Author's accepted manuscript of their articles on their own websites. Authors may also deposit this version of the article in any repository, provided it is only made publicly available 12 months after official publication or later. He/she may not use the publisher's version (the final article), which is posted on SpringerLink and other Springer websites, for the purpose of self-archiving or deposit. Furthermore, the Author may only post his/her version provided acknowledgement is given to the original source of publication and a link is inserted to the published article on Springer's website. The link must be accompanied by the following text: "The final publication is available at link.springer.com".

    Prior versions of the article published on non-commercial pre-print servers like arXiv.org can remain on these servers and/or can be updated with Author's accepted version. The final published version (in pdf or html/xml format) cannot be used for this purpose. Acknowledgement needs to be given to the final publication and a link must be inserted to the published article on Springer's website, accompanied by the text "The final publication is available at link.springer.com". Author retains the right to use his/her article for his/her further scientific career by including the final published journal article in other publications such as dissertations and postdoctoral qualifications provided acknowledgement is given to the original source of publication.

    Author is requested to use the appropriate DOI for the article. Articles disseminated via link.springer.com are indexed, abstracted and referenced by many abstracting and information services, bibliographic networks, subscription agencies, library networks, and consortia.

    For Readers

    While the advice and information in this journal is believed to be true and accurate at the date of its publication, neither the authors, the editors, nor the publisher can accept any legal responsibility for any errors or omissions that may have been made. The publisher makes no warranty, express or implied, with respect to the material contained herein.

    All articles published in this journal are protected by copyright, which covers the exclusive rights to reproduce and distribute the article (e.g., as offprints), as well as all translation rights. No material published in this journal may be reproduced photographically or stored on microfilm, in electronic data bases, video disks, etc., without first obtaining written permission from the publisher (respective the copyright owner if other than Springer). The use of general descriptive names, trade names, trademarks, etc., in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

    Springer has partnered with Copyright Clearance Center's RightsLink service to offer a variety of options for reusing Springer content. For permission to reuse our content please locate the material that you wish to use on link.springer.com or on springerimages.com and click on the permissions link or go to copyright.com, then enter the title of the publication that you wish to use. For assistance in placing a permission request, Copyright Clearance Center can be connected directly via phone: +1-855-239-3415, fax: +1-978-646-8600, or e-mail: info@copyright.com.


    © Springer Science+Business Media New York

Alerts for this journal

 

Get the table of contents of every new issue published in Food and Bioprocess Technology.