The Journal of Food Process Engineering publishes the best original research on applications of engineering principles and concepts to food and food processes. The processes include any physical properties and changes to the food product that result in preservation of the food, extending to transportation, product shelf-life, or improvements in the product quality attributes. Articles should address sustainability of process technology and means to reduce energy/water waste and consumption.
食品加工工程杂志(Journal Of Food Process Engineering)是一本由Wiley-Blackwell出版的一本工程技术-工程：化工学术刊物，主要报道工程技术-工程：化工相关领域研究成果与实践。本刊已入选来源期刊，该刊创刊于1977年，出版周期Quarterly。2021-2022年最新版WOS分区等级：Q2，2023年发布的影响因子为2.7，CiteScore指数5.7，SJR指数0.588。本刊非开放获取期刊。 《食品加工工程杂志》发表关于将工程原理和概念应用于食品和食品加工的最佳原创研究。这些加工包括食品产品的任何物理特性和变化，这些变化会导致食品的保存、运输、产品保质期或产品质量属性的改进。文章应涉及加工技术的可持续性以及减少能源/水浪费和消耗的方法。
Effect of ball milling time on physicochemical properties of Cordyceps militaris ultrafine particles
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13065
Total phenolic content prediction in Flos Lonicerae using hyperspectral imaging combined with wavelengths selection methods
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13224
Optical, mechanical, and moisture sorption properties of whey protein edible films
来源期刊：Journal of Food Process EngineeringDOI：10.1111/jfpe.13245
Research on the reaction mechanism of colorimetric sensor array with characteristic volatile gases‐TMA during fish storage
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.12952
Comparison of Gaussian process regression, artificial neural network, and response surface methodology modeling approaches for predicting drying time of mosambi (Citrus limetta) peel
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.12966
Mechanical collision simulation of potato tubers
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13078
Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes
来源期刊：Journal of Food Process EngineeringDOI：10.1111/jfpe.13242
Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13204
Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13191
Optimization of pulsed electric field‐assisted oil extraction from cannabis seeds
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13028
Classification of oolong tea varieties based on hyperspectral imaging technology and BOSS‐LightGBM model
来源期刊：Journal of Food Process EngineeringDOI：10.1111/jfpe.13289
Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13029
Application of deep brief network in transmission spectroscopy detection of pesticide residues in lettuce leaves
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13005
Optimization of fluidized bed preconditioning for microwave puffed rice using integrated artificial neural network and genetic algorithm approach
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13158
Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13034
High pressure structuring of pea protein concentrates
来源期刊：Journal of Food Process EngineeringDOI：10.1111/jfpe.13261
Determination of transport properties and mechanistic modeling of the coupled salt and water transport during osmotic dehydration of salmon induced by dry salting
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13019
3D printing of Cordyceps flower powder
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13179
Optimization of ultrasonic‐assisted enzymatic extraction of β‐carotene from orange processing waste
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13042
Correlation and principal component analysis of physical properties of tender coconut (Cocos nucifera L.) in relation to the development of trimming machine
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13217
Identification of tea varieties by mid‐infrared diffuse reflectance spectroscopy coupled with a possibilistic fuzzy c‐means clustering with a fuzzy covariance matrix
来源期刊：Journal of Food Process EngineeringDOI：10.1111/jfpe.13298
A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13221
Improved stability of (W1/O/W2) double emulsions based on dual gelation: Oleogels and hydrogels
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13186
Application of microwave‐assisted technology: A green process to produce ginger products without waste
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.12996
Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13026
Microfiltration: A novel technology for removal of trub from hopped wort
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13200
Mathematical modeling of hydrodynamic properties of lime (Mexican lime)
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13054
Comparison of drying methods on drying efficiency and physicochemical quality of okra (Abelmoschus esculentus) cultivated in China
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13163
Preparation and characterization of water in sesame oil microemulsion by spontaneous method
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13032
A scale‐up process for the manufacture of reduced‐cholesterol butter using beta‐cyclodextrin
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13009
Modeling and optimization of ultrasound‐assisted cinnamon extraction process using fuzzy and response surface models
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.12978
Effect of combined microwave, hot air, and vacuum treatments on cooking characteristics of rice
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13038
Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13071
Microwave airflow drying of pecans at variable microwave power
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.12946
Formation and gastrointestinal digestion of β‐carotene emulsion stabilized by milk fat globule membrane
来源期刊：Journal of Food Process EngineeringDOI：10.1111/jfpe.13301
Application of D‐optimal mixture design and fuzzy logic approach in the preparation of chhana podo (baked milk cake)
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13121
Thermophysical properties of camelina (Camelina sativa (L.) Crantz) seeds fertilized with nitrogen
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13161
Rapid determination of nitrate in drinking water using ion‐exchange‐enhanced infrared spectroscopy
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13164
Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat
来源期刊：Journal of Food Process EngineeringDOI：10.1111/jfpe.13254
Effect of low‐temperature vacuum frying assisted by microwave on the property of fish fillets (Aristichthys nobilis)
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13050
Nonlinear and multiple linear regression analysis of airflow resistance in multiplier onion
来源期刊：Journal of Food Process EngineeringDOI：10.1111/jfpe.13280
Numerical study of the thermolysis of catechins in green tea
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13152
Energetic and exergetic analyses of Barnyard millet drying using continuous multistage fluidized bed dryer
来源期刊：Journal of Food Process EngineeringDOI：10.1111/jfpe.13247
Modeling the effect of thermal combined with high‐pressure treatment on intramuscular lipid oxidation in pork
来源期刊：Journal of Food Process EngineeringDOI：10.1111/jfpe.13240
Optimization and characteristics of extruded puffed snacks with Agaricus bisporus powder and rice flour
来源期刊：Journal of Food Process EngineeringDOI：10.1111/jfpe.13286
Two‐step drying based on air jet impingement and microwave vacuum for apple slices
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13142
Modeling, simulation, and analysis of a soybean meal desolventizing equipment
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13031
Shrinkage and rehydration characteristics of vacuum assisted microwave dried green bell pepper
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13030
Diffusion of polyphenols from alginate, alginate/chitosan, and alginate/inulin particles
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13043
Effects of operating conditions during hollow fiber ultrafiltration of bitter gourd (Mormordica charantia) extract and analysis of nutritional qualities in subsequent storage study
来源期刊：Journal of Food Process EngineeringDOI：10.1111/JFPE.13118
