Journal Title：Journal Of Food Processing And Preservation

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.

This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.

該期刊向讀者介紹食品加工和保存方面的最新研究、知識、新興技術(shù)和進(jìn)展?！妒称芳庸ず捅４骐s志》涵蓋食品材料的化學(xué)、物理、質(zhì)量和工程特性，在基礎(chǔ)化學(xué)和工程原理與適用的食品加工和保存技術(shù)之間取得平衡。

這是唯一一本致力于發(fā)表與食品加工和保存相關(guān)的基礎(chǔ)和應(yīng)用研究的雜志，為研究、商業(yè)和工業(yè)界帶來益處。它發(fā)表的研究文章旨在安全保存獨特、創(chuàng)新、非傳統(tǒng)的國際或國內(nèi)食品，并讓消費者成功接受這些食品。此外，該雜志還就當(dāng)前的經(jīng)濟(jì)和監(jiān)管政策及其對各種食品的安全和優(yōu)質(zhì)加工和保存的影響進(jìn)行了重要討論。

Journal Of Food Processing And Preservation創(chuàng)刊于1977年，由Wiley-Blackwell出版商出版，收稿方向涵蓋工程技術(shù) - 食品科技全領(lǐng)域，此刊是中等級別的SCI期刊，所以過審相對來講不是特別難，但是該刊專業(yè)認(rèn)可度不錯，仍然是一本值得選擇的SCI期刊 。平均審稿速度 較慢,18-36周 ，影響因子指數(shù)2，該期刊近期沒有被列入國際期刊預(yù)警名單，廣大學(xué)者值得一試。