European Food Science and Engineering
Kapak Resmi
Makale Gönder Hakemlik İsteği Gönder Amaç ve Kapsam Yazım Kuralları Etik İlkeler ve Yayın Politikası Son Sayı Editör Kurulu İletişim Arşiv
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e-ISSN 2717-9869 | Yayın Aralığı Yılda 2 Sayı | Başlangıç: 2020 | Yayıncı International Society of Academicians |


        The European Food Science and Engineering is doubled-blind peer-reviewed journal published two times a year (march and september) accepting only English manuscript. EFSE supports open access to manuscript it publishes and does not have Article Processing Charge (APC) or any submission charges.

        EFSE covers a range of topics include, but are not limited to the following fields; heat and mass transfer in food processing, liquid and solid foods transports, heating and cooling processes for foods, reaction kinetics in food systems, phase and state transitions and transformations in food systems, food freezing and frozen food storage, membrane separation techniques, food dehydrations, thermal processing of foods, non-thermal processes in the food industry, food preservation technologies and food packaging, control and automation in food processing, food process design and operation, mathematical modelling, nanotechnology and the applications of nanotechnology in the food industry, analytical and sensory techniques and food physics, food microstructure and characterization, food microbiology and biotechnology, mathematical modelling for food processing, engineering considerations for cleaning and disinfection in the food industry.

European Food Science and Engineering

e-ISSN 2717-9869 | Yayın Aralığı Yılda 2 Sayı | Başlangıç: 2020 | Yayıncı International Society of Academicians |
Kapak Resmi


        The European Food Science and Engineering is doubled-blind peer-reviewed journal published two times a year (march and september) accepting only English manuscript. EFSE supports open access to manuscript it publishes and does not have Article Processing Charge (APC) or any submission charges.

        EFSE covers a range of topics include, but are not limited to the following fields; heat and mass transfer in food processing, liquid and solid foods transports, heating and cooling processes for foods, reaction kinetics in food systems, phase and state transitions and transformations in food systems, food freezing and frozen food storage, membrane separation techniques, food dehydrations, thermal processing of foods, non-thermal processes in the food industry, food preservation technologies and food packaging, control and automation in food processing, food process design and operation, mathematical modelling, nanotechnology and the applications of nanotechnology in the food industry, analytical and sensory techniques and food physics, food microstructure and characterization, food microbiology and biotechnology, mathematical modelling for food processing, engineering considerations for cleaning and disinfection in the food industry.

Cilt 2 - Sayı 1 - 31 Mar 2021
  1. Some bioactive properties and antimicrobial activity of some Hypericum species growing wild in Black Sea Region of Turkey
    Sayfalar 1 - 6
    Latife Betül GÜL, Nilgün ÖZDEMİR, Osman GÜL, Cüneyt ÇIRAK, Ahmet Hilmi ÇON
  2. Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough
    Sayfalar 7 - 12
    Zeynep YAVUZ, Fatih TÖRNÜK, M. Zeki DURAK
  3. Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup
    Sayfalar 13 - 17
    Oğuz AYDEMİR, Ayşegül BEŞİR, Hanad MOHAMED ADEN
  4. Top-spray agglomeration process applications in food powders: A review of recent research advances
    Sayfalar 18 - 25
    İlyas ATALAR, Fehmi YAZICI
  5. Food edible coating systems: A review
    Sayfalar 26 - 33
    Zineb MAHCENE, Sara HASNI, Mohamed Bilal GOUDJİL, Aminata KHELİL