European Food Science and Engineering
Kapak Resmi
Makale Gönder Hakemlik İsteği Gönder Amaç ve Kapsam Yazım Kuralları Etik İlkeler ve Yayın Politikası Son Sayı Arşiv Editör Kurulu İletişim
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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 1 - Sayı 1 - 14 Eyl 2020