Journal Of Food Processing And Preservation

Journal Title：Journal Of Food Processing And Preservation

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.

This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.

该期刊向读者介绍食品加工和保存方面的最新研究、知识、新兴技术和进展。《食品加工和保存杂志》涵盖食品材料的化学、物理、质量和工程特性，在基础化学和工程原理与适用的食品加工和保存技术之间取得平衡。

这是唯一一本致力于发表与食品加工和保存相关的基础和应用研究的杂志，为研究、商业和工业界带来益处。它发表的研究文章旨在安全保存独特、创新、非传统的国际或国内食品，并让消费者成功接受这些食品。此外，该杂志还就当前的经济和监管政策及其对各种食品的安全和优质加工和保存的影响进行了重要讨论。

Journal Of Food Processing And Preservation创刊于1977年，由Wiley-Blackwell出版商出版，收稿方向涵盖工程技术 - 食品科技全领域，此刊是中等级别的SCI期刊，所以过审相对来讲不是特别难，但是该刊专业认可度不错，仍然是一本值得选择的SCI期刊 。平均审稿速度 较慢,18-36周 ，影响因子指数2，该期刊近期没有被列入国际期刊预警名单，广大学者值得一试。