杂志简称：food bioprod process
中文译名：《食品和生物制品加工》
收录属性：高质量科技期刊（t2）, scie（2024版）, 目次收录（知网）,英文期刊,
自引率：4.70%
投稿方向：工程技术、engineering, chemical工程、化工、food science & technology食品科技
SCI/E期刊基本信息
出版周期：双月刊 地区：英国
中科院分区：3区
是否TOP：非TOP期刊
是否综述：非综述期刊
是否OA：非OA期刊
国际标准刊号：ISSN 0960-3085;EISSN 1744-3571
杂志语言：英语
出版国家：英国
杂志官网 联系方式
出版地址：RADARWEG 29,AMSTERDAM,NETHERLANDS,1043 NX
杂志邮箱：
投稿网址：https://www.editorialmanager.com/fbp/default1.aspx
杂志官方网址：https://www.sciencedirect.com/journal/food-and-bioproducts-processing
出版商网址：http://www.elsevier.com
杂志投稿要求
投稿须知【杂志社官方网站信息】
FOOD AND BIOPRODUCTS PROCESSING
Guide for Authors
our Paper Your Way
We now differentiate between the requirements for new and revised submissions. You may choose to submit your manuscript as a single Word or PDF file to be used in the refereeing process. Only when your paper is at the revision stage, will you be requested to put your paper in to a 'correct format' for acceptance and provide the items required for the publication of your article.
To find out more, please visit the Preparation section below.
All contributions must conform to the Aims and Scope of the Journal, available on the Journal homepage at https://www.elsevier.com/locate/fbp. The Institution of Chemical Engineers (IChemE) publishes only papers of the highest quality. Papers should be original and report a noteworthy advance in understanding of the topic presented. Papers in which the main contribution to knowledge is the presentation of experimental data and the fitting of the data to established models are unlikely to be accepted To help maintain this standard, all papers submitted are sent to referees familiar with the branch of chemical engineering covered. They advise as to whether the paper is acceptable or not and indicate possible ways in which, in their opinion, the paper might be improved.
The Editor makes the final decision on publication in the light of this advice.
Types of Paper
In addition to full length papers, correspondence, and book reviews, the journal also welcomes:
Review Papers: A limited number of review papers are published each year, providing a critical assessment of previously published work in one of the core topics covered by the journal. In view of the substantial effort involved in producing a review paper, authors are advised to contact the relevant Editorial Board member before commencing.
Short Communications: Shorter papers dealing with new ideas and specific points such as novel research techniques, fresh analysis of existing work or interesting aspects or results of work-in-progress, will be considered for publication as short communications.
Papers that are not likely to be published are those:
• primarily concerned with food formulation
• that use design techniques to obtain response surfaces but gain little insight from them
• that are empirical and ignore established mechanistic models, e.g., empirical drying curves
• that are primarily concerned about sensory evaluation and colour
• concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material
• containing only chemical analyses of biological materials.
Submission checklist
You can use this list to carry out a final check of your submission before you send it to the journal for review. Please check the relevant section in this Guide for Authors for more details.
Ensure that the following items are present:
One author has been designated as the corresponding author with contact details:
• E-mail address
• Full postal address
All necessary files have been uploaded:
Manuscript:
• Include keywords
• All figures (include relevant captions)
• All tables (including titles, description, footnotes)
• Ensure all figure and table citations in the text match the files provided
• Indicate clearly if color should be used for any figures in print
Graphical Abstracts / Highlights files (where applicable)
Supplemental files (where applicable)
Further considerations
• Manuscript has been 'spell checked' and 'grammar checked'
• All references mentioned in the Reference List are cited in the text, and vice versa
• Permission has been obtained for use of copyrighted material from other sources (including the Internet)
• A competing interests statement is provided, even if the authors have no competing interests to declare
• Journal policies detailed in this guide have been reviewed
• Referee suggestions and contact details provided, based on journal requirements
For further information, visit our Support Center.