International Journal of Food Engineering

主题词：Food Drying and Modeling; Food composition and properties; Microencapsulation and Drying Processes; Polysaccharides Composition and Applications; Proteins in Food Systems; Meat and Animal Product Quality; Phytochemicals and Antioxidant Activities; Microbial Inactivation Methods; Postharvest Quality and Shelf Life Management; Freezing and Crystallization Processes; Spectroscopy and Chemometric Analyses; Protein Hydrolysis and Bioactive Peptides; Agricultural Engineering and Mechanization; Microbial Metabolites in Food Biotechnology; Food Chemistry and Fat Analysis; Advanced Chemical Sensor Technologies; Food Quality and Safety Studies; Polysaccharides and Plant Cell Walls; Fermentation and Sensory Analysis; Probiotics and Fermented Foods; Nanocomposite Films for Food Packaging; Botanical Research and Applications; Magnetic and Electromagnetic Effects; Listeria monocytogenes in Food Safety; Biofuel production and bioconversion