Example of Food and Bioprocess Technology format
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Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format
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Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format Example of Food and Bioprocess Technology format
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open access Open Access
recommended Recommended

Food and Bioprocess Technology — Template for authors

Publisher: Springer
Categories Rank Trend in last 3 yrs
Safety, Risk, Reliability and Quality #16 of 165 down down by 11 ranks
Food Science #36 of 310 down down by 16 ranks
Industrial and Manufacturing Engineering #41 of 336 down down by 16 ranks
Process Chemistry and Technology #17 of 59 down down by 10 ranks
journal-quality-icon Journal quality:
High
calendar-icon Last 4 years overview: 720 Published Papers | 4758 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 16/07/2020
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FAQ

Related Journals

open access Open Access

Springer

Quality:  
Good
CiteRatio: 3.0
SJR: 0.506
SNIP: 0.822
open access Open Access
recommended Recommended

Taylor and Francis

Quality:  
High
CiteRatio: 17.2
SJR: 2.03
SNIP: 3.144
open access Open Access

Springer

Quality:  
High
CiteRatio: 4.4
SJR: 0.656
SNIP: 1.028

Journal Performance & Insights

Impact Factor

CiteRatio

Determines the importance of a journal by taking a measure of frequency with which the average article in a journal has been cited in a particular year.

A measure of average citations received per peer-reviewed paper published in the journal.

3.356

11% from 2018

Impact factor for Food and Bioprocess Technology from 2016 - 2019
Year Value
2019 3.356
2018 3.032
2017 2.998
2016 2.576
graph view Graph view
table view Table view

6.6

18% from 2019

CiteRatio for Food and Bioprocess Technology from 2016 - 2020
Year Value
2020 6.6
2019 5.6
2018 5.4
2017 6.2
2016 6.4
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has increased by 11% in last year.
  • This journal’s impact factor is in the top 10 percentile category.

insights Insights

  • CiteRatio of this journal has increased by 18% in last years.
  • This journal’s CiteRatio is in the top 10 percentile category.

SCImago Journal Rank (SJR)

Source Normalized Impact per Paper (SNIP)

Measures weighted citations received by the journal. Citation weighting depends on the categories and prestige of the citing journal.

Measures actual citations received relative to citations expected for the journal's category.

1.147

6% from 2019

SJR for Food and Bioprocess Technology from 2016 - 2020
Year Value
2020 1.147
2019 1.078
2018 1.222
2017 1.29
2016 1.391
graph view Graph view
table view Table view

1.342

19% from 2019

SNIP for Food and Bioprocess Technology from 2016 - 2020
Year Value
2020 1.342
2019 1.125
2018 1.328
2017 1.25
2016 1.411
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has increased by 6% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

  • SNIP of this journal has increased by 19% in last years.
  • This journal’s SNIP is in the top 10 percentile category.

Food and Bioprocess Technology

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Springer

Food and Bioprocess Technology

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, involve...... Read More

Engineering

i
Last updated on
16 Jul 2020
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ISSN
1935-5130
i
Impact Factor
High - 1.628
i
Open Access
Yes
i
Sherpa RoMEO Archiving Policy
Green faq
i
Plagiarism Check
Available via Turnitin
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Endnote Style
Download Available
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Bibliography Name
SPBASIC
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Citation Type
Author Year
(Blonder et al, 1982)
i
Bibliography Example
Blonder GE, Tinkham M, Klapwijk TM (1982) Transition from metallic to tunneling regimes in superconducting microconstrictions: Excess current, charge imbalance, and supercurrent conversion. Phys Rev B 25(7):4515–4532, URL 10.1103/PhysRevB.25.4515

Top papers written in this journal

Journal Article DOI: 10.1007/S11947-012-0867-9
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
Pankaj B. Pathare1, Umezuruike Linus Opara1, F. A. Al-Said2

Abstract:

Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer’s choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food produc... Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer’s choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products. read more read less

Topics:

Food quality (52%)52% related to the paper, Food processing (51%)51% related to the paper
1,232 Citations
Journal Article DOI: 10.1007/S11947-012-0797-6
Zinc Oxide Nanoparticles: Synthesis, Antimicrobial Activity and Food Packaging Applications

Abstract:

Zinc oxide (ZnO) is an inorganic compound widely used in everyday applications. ZnO is currently listed as a generally recognized as safe (GRAS) material by the Food and Drug Administration and is used as food additive. The advent of nanotechnology has led the development of materials with new properties for use as antimicrob... Zinc oxide (ZnO) is an inorganic compound widely used in everyday applications. ZnO is currently listed as a generally recognized as safe (GRAS) material by the Food and Drug Administration and is used as food additive. The advent of nanotechnology has led the development of materials with new properties for use as antimicrobial agents. Thus, ZnO in nanoscale has shown antimicrobial properties and potential applications in food preservation. ZnO nanoparticles have been incorporated in polymeric matrices in order to provide antimicrobial activity to the packaging material and improve packaging properties. This review presents the main synthesis methods of ZnO nanoparticles, principal characteristics and mechanisms of antimicrobial action as well as the effect of their incorporation in polymeric matrices. Safety issues such as exposure routes and migration studies are also discussed. read more read less

Topics:

Food packaging (55%)55% related to the paper
977 Citations
open accessOpen access Journal Article DOI: 10.1007/S11947-011-0565-Z
Production, Composition, and Application of Coffee and Its Industrial Residues
Solange I. Mussatto1, Ercília M. S. Machado1, Silvia Martins1, José A. Teixeira1

Abstract:

Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum. Due to the great demand of this product, large amounts of residues are generated in the coffee industry, which are toxic and represent serious environmental problems. Coffee silverskin and spent coffee grounds... Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum. Due to the great demand of this product, large amounts of residues are generated in the coffee industry, which are toxic and represent serious environmental problems. Coffee silverskin and spent coffee grounds are the main coffee industry residues, obtained during the beans roasting, and the process to prepare “instant coffee”, respectively. Recently, some attempts have been made to use these residues for energy or value-added compounds production, as strategies to reduce their toxicity levels, while adding value to them. The present article provides an overview regarding coffee and its main industrial residues. In a first part, the composition of beans and their processing, as well as data about the coffee world production and exportation, are presented. In the sequence, the characteristics, chemical composition, and application of the main coffee industry residues are reviewed. Based on these data, it was concluded that coffee may be considered as one of the most valuable primary products in world trade, crucial to the economies and politics of many developing countries since its cultivation, processing, trading, transportation, and marketing provide employment for millions of people. As a consequence of this big market, the reuse of the main coffee industry residues is of large importance from environmental and economical viewpoints. read more read less
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759 Citations
Journal Article DOI: 10.1007/S11947-012-0944-0
Nanoencapsulation Techniques for Food Bioactive Components: A Review
P. N. Ezhilarasi1, P. Karthik1, N. Chhanwal1, C. Anandharamakrishnan1

Abstract:

The protection and controlled release of bioactive compounds at the right time and the right place can be implemented by encapsulation. Nanoencapsulation remains to be the one of the most promising technologies having the feasibility to entrap bioactive compounds. Nanoencapsulation of bioactive compounds has versatile advanta... The protection and controlled release of bioactive compounds at the right time and the right place can be implemented by encapsulation. Nanoencapsulation remains to be the one of the most promising technologies having the feasibility to entrap bioactive compounds. Nanoencapsulation of bioactive compounds has versatile advantages for targeted site-specific delivery and efficient absorption through cells. However, researches in the application of nanotechnology in the food industry have been very limited and there are only a few review articles that explored the nanoencapsulation technology. This review focuses on the various nanoencapsulation techniques such as emulsification, coacervation, inclusion, complexation nanoprecipitation, emulsification–solvent evaporation, and supercritical fluid for food ingredients. Drying techniques such as spray drying and freeze drying for stabilization of nanoparticles are also discussed. Current state of knowledge, limitations of these techniques, and recent trends are also discussed. Finally, safety and regulatory issues in the nanoencapsulation of bioactive compounds are also highlighted. read more read less
688 Citations
Journal Article DOI: 10.1007/S11947-010-0434-1
Development of Edible Films and Coatings with Antimicrobial Activity
Carmen Adriana Campos1, Lia Noemi Gerschenson1, Silvia Karina Flores1

Abstract:

Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being ca... Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents. In particular, the use of edibles films and coatings containing antimicrobials has demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. The more commonly antimicrobials used are organic acids, chitosan, nisin, the lactoperoxidase system, and some plant extracts and their essential oils. For the selection of an antimicrobial, it must be considered the effectiveness against the target microorganism and also the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial films and coatings. The main objective of this article is to review the bibliography of the last years concerning the main hydrocolloids and antimicrobials used for developing edible films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning edible films and coatings. Also, the different strategies related to the modification of structural characteristics and the future trends in the development are discussed. The information update will help to improve the design, development, and application of edible films and coatings tending to increase the safety and quality of food products and to prepare for food legislation changes that might be necessary while identifying future trends concerning a better functionality of edible films thought as a stress factor for lengthening shelf life of food products. read more read less
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564 Citations
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Food and Bioprocess Technology format uses SPBASIC citation style.

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Frequently asked questions

1. Can I write Food and Bioprocess Technology in LaTeX?

Absolutely not! Our tool has been designed to help you focus on writing. You can write your entire paper as per the Food and Bioprocess Technology guidelines and auto format it.

2. Do you follow the Food and Bioprocess Technology guidelines?

Yes, the template is compliant with the Food and Bioprocess Technology guidelines. Our experts at SciSpace ensure that. If there are any changes to the journal's guidelines, we'll change our algorithm accordingly.

3. Can I cite my article in multiple styles in Food and Bioprocess Technology?

Of course! We support all the top citation styles, such as APA style, MLA style, Vancouver style, Harvard style, and Chicago style. For example, when you write your paper and hit autoformat, our system will automatically update your article as per the Food and Bioprocess Technology citation style.

4. Can I use the Food and Bioprocess Technology templates for free?

Sign up for our free trial, and you'll be able to use all our features for seven days. You'll see how helpful they are and how inexpensive they are compared to other options, Especially for Food and Bioprocess Technology.

5. Can I use a manuscript in Food and Bioprocess Technology that I have written in MS Word?

Yes. You can choose the right template, copy-paste the contents from the word document, and click on auto-format. Once you're done, you'll have a publish-ready paper Food and Bioprocess Technology that you can download at the end.

6. How long does it usually take you to format my papers in Food and Bioprocess Technology?

It only takes a matter of seconds to edit your manuscript. Besides that, our intuitive editor saves you from writing and formatting it in Food and Bioprocess Technology.

7. Where can I find the template for the Food and Bioprocess Technology?

It is possible to find the Word template for any journal on Google. However, why use a template when you can write your entire manuscript on SciSpace , auto format it as per Food and Bioprocess Technology's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

8. Can I reformat my paper to fit the Food and Bioprocess Technology's guidelines?

Of course! You can do this using our intuitive editor. It's very easy. If you need help, our support team is always ready to assist you.

9. Food and Bioprocess Technology an online tool or is there a desktop version?

SciSpace's Food and Bioprocess Technology is currently available as an online tool. We're developing a desktop version, too. You can request (or upvote) any features that you think would be helpful for you and other researchers in the "feature request" section of your account once you've signed up with us.

10. I cannot find my template in your gallery. Can you create it for me like Food and Bioprocess Technology?

Sure. You can request any template and we'll have it setup within a few days. You can find the request box in Journal Gallery on the right side bar under the heading, "Couldn't find the format you were looking for like Food and Bioprocess Technology?”

11. What is the output that I would get after using Food and Bioprocess Technology?

After writing your paper autoformatting in Food and Bioprocess Technology, you can download it in multiple formats, viz., PDF, Docx, and LaTeX.

12. Is Food and Bioprocess Technology's impact factor high enough that I should try publishing my article there?

To be honest, the answer is no. The impact factor is one of the many elements that determine the quality of a journal. Few of these factors include review board, rejection rates, frequency of inclusion in indexes, and Eigenfactor. You need to assess all these factors before you make your final call.

13. What is Sherpa RoMEO Archiving Policy for Food and Bioprocess Technology?

SHERPA/RoMEO Database

We extracted this data from Sherpa Romeo to help researchers understand the access level of this journal in accordance with the Sherpa Romeo Archiving Policy for Food and Bioprocess Technology. The table below indicates the level of access a journal has as per Sherpa Romeo's archiving policy.

RoMEO Colour Archiving policy
Green Can archive pre-print and post-print or publisher's version/PDF
Blue Can archive post-print (ie final draft post-refereeing) or publisher's version/PDF
Yellow Can archive pre-print (ie pre-refereeing)
White Archiving not formally supported
FYI:
  1. Pre-prints as being the version of the paper before peer review and
  2. Post-prints as being the version of the paper after peer-review, with revisions having been made.

14. What are the most common citation types In Food and Bioprocess Technology?

The 5 most common citation types in order of usage for Food and Bioprocess Technology are:.

S. No. Citation Style Type
1. Author Year
2. Numbered
3. Numbered (Superscripted)
4. Author Year (Cited Pages)
5. Footnote

15. How do I submit my article to the Food and Bioprocess Technology?

It is possible to find the Word template for any journal on Google. However, why use a template when you can write your entire manuscript on SciSpace , auto format it as per Food and Bioprocess Technology's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

16. Can I download Food and Bioprocess Technology in Endnote format?

Yes, SciSpace provides this functionality. After signing up, you would need to import your existing references from Word or Bib file to SciSpace. Then SciSpace would allow you to download your references in Food and Bioprocess Technology Endnote style according to Elsevier guidelines.

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I spent hours with MS word for reformatting. It was frustrating - plain and simple. With SciSpace, I can draft my manuscripts and once it is finished I can just submit. In case, I have to submit to another journal it is really just a button click instead of an afternoon of reformatting.

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