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FOOD AND BIOPRODUCTS PROCESSING《食品和生物制品加工》 (官网投稿)

简介
  • 期刊简称FOOD BIOPROD PROCESS
  • 参考译名《食品和生物制品加工》
  • 核心类别 高质量科技期刊(T2), SCIE(2024版), 目次收录(知网),外文期刊,
  • IF影响因子
  • 自引率4.70%
  • 主要研究方向工程技术-ENGINEERING, CHEMICAL工程:化工;FOOD SCIENCE & TECHNOLOGY食品科技

主要研究方向:

等待设置主要研究方向
工程技术-ENGINEERING, CHEMICAL工程:化工;FOOD SCIENCE & TECHNOLOGY食品科技

FOOD AND BIOPRODUCTS PROCESSING《食品和生物制品加工》(双月刊). FBP aims to be the principal international journal for publication of high quality, or...[显示全部]
征稿信息

万维提示:

1、投稿方式:在线投稿。

2、期刊网址:

https://www.sciencedirect.com/journal/food-and-bioproducts-processing

https://www.journals.elsevier.com/food-and-bioproducts-processing

3、投稿网址:

https://www.editorialmanager.com/fbp/default1.aspx

4、期刊刊期:双月刊,逢单月出版,一年出版6期。

          20211223日星期四

                     

 

投稿须知【官网信息】

 

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.

……

更多详情:

https://www.elsevier.com/journals/food-and-bioproducts-processing/0960-3085/guide-for-authors


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