Example of Food Engineering Reviews format
Recent searches

Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format
Sample paper formatted on SciSpace - SciSpace
This content is only for preview purposes. The original open access content can be found here.
Look Inside
Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format Example of Food Engineering Reviews format
Sample paper formatted on SciSpace - SciSpace
This content is only for preview purposes. The original open access content can be found here.
open access Open Access

Food Engineering Reviews — Template for authors

Publisher: Springer
Categories Rank Trend in last 3 yrs
Industrial and Manufacturing Engineering #49 of 336 down down by 35 ranks
journal-quality-icon Journal quality:
High
calendar-icon Last 4 years overview: 77 Published Papers | 457 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 05/07/2020
Related journals
Insights
General info
Top papers
Popular templates
Get started guide
Why choose from SciSpace
FAQ

Related Journals

open access Open Access

Taylor and Francis

Quality:  
High
CiteRatio: 5.6
SJR: 0.88
SNIP: 1.858
open access Open Access

Taylor and Francis

Quality:  
High
CiteRatio: 6.4
SJR: 0.884
SNIP: 1.244
open access Open Access
recommended Recommended

Taylor and Francis

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

Taylor and Francis

Quality:  
High
CiteRatio: 6.7
SJR: 0.906
SNIP: 1.54

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.

3.294

22% from 2018

Impact factor for Food Engineering Reviews from 2016 - 2019
Year Value
2019 3.294
2018 4.217
2017 4.833
2016 3.571
graph view Graph view
table view Table view

5.9

32% from 2019

CiteRatio for Food Engineering Reviews from 2016 - 2020
Year Value
2020 5.9
2019 8.7
2018 8.6
2017 7.3
2016 5.6
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has decreased by 22% in last year.
  • This journal’s impact factor is in the top 10 percentile category.

insights Insights

  • CiteRatio of this journal has decreased by 32% 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.

0.973

16% from 2019

SJR for Food Engineering Reviews from 2016 - 2020
Year Value
2020 0.973
2019 1.162
2018 1.448
2017 1.639
2016 1.469
graph view Graph view
table view Table view

1.331

23% from 2019

SNIP for Food Engineering Reviews from 2016 - 2020
Year Value
2020 1.331
2019 1.719
2018 1.39
2017 1.467
2016 1.364
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has decreased by 16% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

  • SNIP of this journal has decreased by 23% in last years.
  • This journal’s SNIP is in the top 10 percentile category.

Food Engineering Reviews

Guideline source: View

All company, product and service names used in this website are for identification purposes only. All product names, trademarks and registered trademarks are property of their respective owners.

Use of these names, trademarks and brands does not imply endorsement or affiliation. Disclaimer Notice

Springer

Food Engineering Reviews

Food Engineering Reviews will publish reviews covering all aspects of food engineering. Papers will concentrate on the classic as well as modern novel food engineering topics that consider the health, nutritional, and environmental aspects of food processing to be essential fa...... Read More

Engineering

i
Last updated on
05 Jul 2020
i
ISSN
1866-7910
i
Impact Factor
High - 1.577
i
Open Access
No
i
Sherpa RoMEO Archiving Policy
Green faq
i
Plagiarism Check
Available via Turnitin
i
Endnote Style
Download Available
i
Bibliography Name
SPBASIC
i
Citation Type
Author Year
(Blonder et al, 1982)
i
Bibliography Example
Beenakker CWJ (2006) Specular andreev reflection in graphene. Phys Rev Lett 97(6):067,007, URL 10.1103/PhysRevLett.97.067007

Top papers written in this journal

open accessOpen access Journal Article DOI: 10.1007/S12393-011-9041-9
Nonthermal Plasma Inactivation of Food-Borne Pathogens
N.N. Misra1, Brijesh K. Tiwari2, K.S.M.S. Raghavarao3, Patrick J. Cullen1
05 Oct 2011 - Food Engineering Reviews

Abstract:

Nonthermal plasma (NTP) is electrically energized matter and is composed of highly reactive species including gas molecules, charged particles in the form of positive ions, negative ions, free radicals, electrons and quanta of electromagnetic radiation (photons) at near-room temperature. NTP technology is an emerging nontherm... Nonthermal plasma (NTP) is electrically energized matter and is composed of highly reactive species including gas molecules, charged particles in the form of positive ions, negative ions, free radicals, electrons and quanta of electromagnetic radiation (photons) at near-room temperature. NTP technology is an emerging nonthermal technology with potential applications for sterilization in the food industries. An upsurge in the research activities for plasma-based inactivation of food-borne pathogens is evident in recent years. These studies have shown that NTP can be used for the surface decontamination of raw produce including; dried nuts and packaging materials. This paper reviews the action of plasma agents on the microbial classes and describes proven and potential applications in food processing. Novel developments in the technology and a future outlook for the application to foods are discussed. read more read less

Topics:

Nonthermal plasma (57%)57% related to the paper
View PDF
488 Citations
Journal Article DOI: 10.1007/S12393-010-9031-3
Use of Essential Oils in Bioactive Edible Coatings: A Review
05 Jan 2011 - Food Engineering Reviews

Abstract:

Antimicrobial and antioxidant properties of essential oils have previously been extensively reviewed. The mechanisms of action of essential oils have not been clearly identified but they seem to be related with their hydrophobic nature. Applying these natural compounds in the food industry could be a potential alternative, bu... Antimicrobial and antioxidant properties of essential oils have previously been extensively reviewed. The mechanisms of action of essential oils have not been clearly identified but they seem to be related with their hydrophobic nature. Applying these natural compounds in the food industry could be a potential alternative, but its application costs and other problems, such as their intense aroma and potential toxicity, limit their use in the area of food preservation. An interesting strategy to reduce doses of essential oils while maintaining their effectiveness could be the incorporation of these natural compounds into edible/biodegradable films. This review discusses the use of essential oils as natural antimicrobial and antioxidant compounds to obtain bioactive films or coatings. The advantages and limitations are also reviewed. read more read less
View PDF
376 Citations
open accessOpen access Journal Article DOI: 10.1007/S12393-011-9036-6
Ultrasound-Assisted Extraction of Natural Products
M. D. Esclapez1, José V. García-Pérez2, Antonio Mulet2, Juan A. Cárcel2
03 May 2011 - Food Engineering Reviews

Abstract:

Ultrasound-assisted extraction (USAE) is an interesting process to obtain high valuable compounds and could contribute to the increase in the value of some food by-products when used as sources of natural compounds. The main benefits will be a more effective extraction, thus saving energy, and also the use of moderate tempera... Ultrasound-assisted extraction (USAE) is an interesting process to obtain high valuable compounds and could contribute to the increase in the value of some food by-products when used as sources of natural compounds. The main benefits will be a more effective extraction, thus saving energy, and also the use of moderate temperatures, which is beneficial for heat-sensitive compounds. For a successful application of the USAE, it is necessary to consider the influence of several process variables, the main ones being the applied ultrasonic power, the frequency, the extraction temperature, the reactor characteristics, and the solvent–sample interaction. The highest extraction rate is usually achieved in the first few minutes, which is the most profitable period. To optimize the process, rate equations and unambiguous process characterization are needed, aspects that have often been lacking. read more read less
View PDF
330 Citations
Journal Article DOI: 10.1007/S12393-012-9051-2
Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications
J. A. Reis1, Aline Teodoro de Paula1, Sabrina Neves Casarotti1, Ana Lúcia Barretto Penna1
28 Apr 2012 - Food Engineering Reviews

Abstract:

The interest on novel biological preservation methods has been increasing during recent years, supported by research indicating that antagonistic microorganisms and their antimicrobial metabolites may have some potential use as natural preservatives as a way not only to control the growth but also to inactivate undesired micr... The interest on novel biological preservation methods has been increasing during recent years, supported by research indicating that antagonistic microorganisms and their antimicrobial metabolites may have some potential use as natural preservatives as a way not only to control the growth but also to inactivate undesired microorganisms in food. Biopreservation using lactic acid bacteria (LAB) and/or their antimicrobial metabolites represents an alternative for improving food safety. These antimicrobial properties of LAB were derived from competition for nutrients and the production of one or more antimicrobial active metabolites such as organic acids (mainly lactic and acetic acid), hydrogen peroxide and also other compounds, such as bacteriocins and antifungal peptides. The important contribution of probiotic LAB in food preservation has been attracting much attention because of the nutritional qualities of the raw material through an extended shelf life of food and their ability to inhibit spoilage and foodborne pathogens, which is interesting for the food industry. In this review, we compiled the available data on the commonly used preservative and present the current knowledge regarding the antimicrobial compounds, especially bacteriocins, the mechanisms of the action and recent applications of antimicrobial compounds in food. The use of competitive microbiota as a biotechnological tool for food preservation may lead to improve the optimization and quality assurance of food products while at the same time retaining the sensory qualities of the product such as color, flavor, texture and nutritional value. read more read less

Topics:

Food spoilage (60%)60% related to the paper, Food microbiology (59%)59% related to the paper, Antimicrobial (58%)58% related to the paper, Hurdle technology (57%)57% related to the paper, Food safety (57%)57% related to the paper
310 Citations
Author Pic

SciSpace is a very innovative solution to the formatting problem and existing providers, such as Mendeley or Word did not really evolve in recent years.

- Andreas Frutiger, Researcher, ETH Zurich, Institute for Biomedical Engineering

Get MS-Word and LaTeX output to any Journal within seconds
1
Choose a template
Select a template from a library of 40,000+ templates
2
Import a MS-Word file or start fresh
It takes only few seconds to import
3
View and edit your final output
SciSpace will automatically format your output to meet journal guidelines
4
Submit directly or Download
Submit to journal directly or Download in PDF, MS Word or LaTeX

(Before submission check for plagiarism via Turnitin)

clock Less than 3 minutes

What to expect from SciSpace?

Speed and accuracy over MS Word

''

With SciSpace, you do not need a word template for Food Engineering Reviews.

It automatically formats your research paper to Springer formatting guidelines and citation style.

You can download a submission ready research paper in pdf, LaTeX and docx formats.

Time comparison

Time taken to format a paper and Compliance with guidelines

Plagiarism Reports via Turnitin

SciSpace has partnered with Turnitin, the leading provider of Plagiarism Check software.

Using this service, researchers can compare submissions against more than 170 million scholarly articles, a database of 70+ billion current and archived web pages. How Turnitin Integration works?

Turnitin Stats
Publisher Logos

Freedom from formatting guidelines

One editor, 100K journal formats – world's largest collection of journal templates

With such a huge verified library, what you need is already there.

publisher-logos

Easy support from all your favorite tools

Food Engineering Reviews format uses SPBASIC citation style.

Automatically format and order your citations and bibliography in a click.

SciSpace allows imports from all reference managers like Mendeley, Zotero, Endnote, Google Scholar etc.

Frequently asked questions

1. Can I write Food Engineering Reviews 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 Engineering Reviews guidelines and auto format it.

2. Do you follow the Food Engineering Reviews guidelines?

Yes, the template is compliant with the Food Engineering Reviews 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 Engineering Reviews?

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 Engineering Reviews citation style.

4. Can I use the Food Engineering Reviews 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 Engineering Reviews.

5. Can I use a manuscript in Food Engineering Reviews 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 Engineering Reviews that you can download at the end.

6. How long does it usually take you to format my papers in Food Engineering Reviews?

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 Engineering Reviews.

7. Where can I find the template for the Food Engineering Reviews?

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 Engineering Reviews'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 Engineering Reviews'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 Engineering Reviews an online tool or is there a desktop version?

SciSpace's Food Engineering Reviews 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 Engineering Reviews?

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 Engineering Reviews?”

11. What is the output that I would get after using Food Engineering Reviews?

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

12. Is Food Engineering Reviews'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 Engineering Reviews?

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 Engineering Reviews. 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 Engineering Reviews?

The 5 most common citation types in order of usage for Food Engineering Reviews 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 Engineering Reviews?

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 Engineering Reviews's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

16. Can I download Food Engineering Reviews 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 Engineering Reviews Endnote style according to Elsevier guidelines.

Fast and reliable,
built for complaince.

Instant formatting to 100% publisher guidelines on - SciSpace.

Available only on desktops 🖥

No word template required

Typset automatically formats your research paper to Food Engineering Reviews formatting guidelines and citation style.

Verifed journal formats

One editor, 100K journal formats.
With the largest collection of verified journal formats, what you need is already there.

Trusted by academicians

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.

Andreas Frutiger
Researcher & Ex MS Word user
Use this template