Back to Top
Go Back
Journal Photo for Journal of Food Engineering
Peer reviewed only Open Access

Journal of Food Engineering (JFE)

Publisher : Elsevier Ltd.
Food Science Chemical Engineering
Claim Your Journal Get PRC Visit Website
e-ISSN 1873-5770
p-ISSN 0260-8774
Issue Frequency Monthly
Impact Factor 5.3
Est. Year 2025
Mobile 441865843010
Country United Kingdom
Language English
APC YES
Impact Factor Assignee Google Scholar
Email ferruherdogdu@ankara.edu.tr

Journal Descriptions

Journal of Food Engineering publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry with their effects on food processing; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.

Journal of Food Engineering (JFE) is :-

  • International, Peer-Reviewed, Open Access, Refereed, Food Science, Chemical Engineering , Online or Print , Monthly Journal

  • UGC Approved, ISSN Approved: P-ISSN P-ISSN: 0260-8774, E-ISSN: 1873-5770, Established: 2025, Impact Factor: 5.3
  • Does Not Provide Crossref DOI

  • Indexed in: WoS

  • Not indexed in Scopus, DOAJ, PubMed, UGC CARE

Indexing

Publications of JFE

A study on the degradation kinetics of visual green colour in spinach (Spinacea oleracea L.) and the effect of salt therein
Rekha S. Singhal September, 2004
The effect of salt on the degradation of visual green colour ‘−a’ in spinach puree (Spinacea oleracea L.) over a temperature range of 50–120 °C (steady state temperature process) as...
The degradation kinetics of flavor in black pepper (Piper nigrum L.)
Aniruddha Bhalchandra Pandit May, 2009
Kinetics of flavor degradation in black pepper was studied at isothermal (50–120 °C) and non-isothermal conditions. The degradation of flavor was also followed in three different cooking ...
Kinetics of cooking of rice: A review
Aniruddha Bhalchandra Pandit February, 2014
Rice is an important source of food for a major portion of the world’s population, with a production capacity of about 700 MTPA. Thus efforts are being made continuously to improve the yie...
Kinetic modelling of texture development in potato cubes (Solanum tuberosum L.), green gram whole (Vigna radiate L.) and red gram splits (Cajanus caja...
Rekha S. Singhal October, 2006
Texture is one of the most important quality parameter, which influences the acceptability of food products. The kinetics of texture development which was evaluated using a Stevens-LFRA Text...
Kinetics of degradation of saponins in soybean flour (Glycine max.) during food processing
Rekha S. Singhal October, 2006
Saponin glycosides present in a wide variety of plants have the ability to haemolyse red blood cells. They are known to be relatively heat stable. The present study aims at the development o...
Rapid lactose recovery from buffalo whey by use of ‘anti-solvent, ethanol’
Aniruddha Bhalchandra Pandit October, 2007
In the present study the heat-induced partially deproteinated (0.1–0.2% w/v of residual protein after deproteination step) paneer whey (that resembles cottage cheese whey), originated from...
A study on degradation kinetics of riboflavin in spinach (Spinacea oleracea L.)
Rekha S. Singhal April, 2005
The kinetics of riboflavin degradation in spinach (Spinacea oleracea L.) as well as in pure riboflavin solutions at initial concentrations present in spinach was studied over a temperature r...