Food Science and Technology International

Food Science and Technology International  
Former name(s) Former titles (until 1995): Revista Espanola de Ciencia y Tecnologia de Alimentos (Spain) (1131-799X)/(until 1992): Revista de Agroquimica y Tecnologia de Alimentos (Spain) (0034-7698)
Discipline Food Science
Edited by Lorenzo Zacarmas
Publication details
Publisher SAGE Publications
Publication history 1995-present
Frequency Bi-monthly
Impact factor
(2010)		 0.577
Indexing
ISSN 1082-0132 (print)
1532-1738 (web)
LCCN 96656061
CODEN FSTIFZ
OCLC number 488157588
Links

Food Science and Technology International is a bi-monthly peer-reviewed academic journal that publishes scholarly articles in the field of food science.The journal was established in 1995, and is currently published by SAGE Publications in association with the Spanish Council for Scientific Research (CSIC).[1]

Contents

Scope

The journal publishes articles covering: food processing, nutritional quality, engineering composition, biotechnology, quality, safety, physical properties, microstructure, microbiology, sensory analysis, packaging, bioprocessing and postharvest technology.

Abstracting and indexing

Food Science and Technology International is abstracted and indexed in Scopus, and the Science Citation Index Expanded. According to the Journal Citation Reports, its 2010 impact factor is 0.577, ranking it 87th out of 126 in Food Science & Technology; and 53rd out of 70 in Chemistry, Applied.[2]

References

  1. ^ CSIC homepage. CSIC. Retrieved 18 May 2011.
  2. ^ "Journals Ranked by Impact: Chemistry, Applied". 2010 Journal Citation Reports (Social Sciences ed.). Thomson Reuters. 2011. 

External links