中文簡(jiǎn)介

FBP的目標(biāo)是成為主要的國(guó)際期刊，在工程和科學(xué)的分支機(jī)構(gòu)發(fā)表高質(zhì)量的原創(chuàng)論文，致力于生物產(chǎn)品的安全加工。它是唯一一本利用生物技術(shù)、生物加工和食品工程之間的協(xié)同作用的雜志。特別受歡迎的論文介紹了研究成果如何應(yīng)用于工程設(shè)計(jì)，以及實(shí)驗(yàn)或理論研究工作的敘述，為既定原則帶來(lái)新的視角，突出未解決的問(wèn)題或指明未來(lái)研究的方向。鼓勵(lì)對(duì)設(shè)備或工藝的新發(fā)展作出貢獻(xiàn)，并給予定量表達(dá)。該雜志尤其對(duì)那些擴(kuò)大食品和生物制品加工范圍的論文感興趣。該雜志非常強(qiáng)調(diào)工程與食品或生物制品之間的聯(lián)系。不可能發(fā)表的論文包括：?主要關(guān)注食品配方?使用實(shí)驗(yàn)設(shè)計(jì)技術(shù)獲得響應(yīng)面，但對(duì)其了解甚少?這是經(jīng)驗(yàn)?zāi)Ｐ?，忽略了已建立的機(jī)械模型，例如經(jīng)驗(yàn)干燥曲線。?主要關(guān)注感官評(píng)價(jià)和顏色?關(guān)注特定生物材料的提取、封裝和/或抗氧化活性，而不提供適用于類似但不同材料的見(jiàn)解，?僅包含生物材料的化學(xué)分析。這本雜志定期出版專刊，專攻特定主題。核心主題領(lǐng)域：生物技術(shù)和生物加工?生物催化和生物轉(zhuǎn)化?生物過(guò)程建模和優(yōu)化?生物分離?發(fā)酵和細(xì)胞培養(yǎng)?生物反應(yīng)器設(shè)計(jì)、儀表和控制?微生物生理學(xué)和工程代謝?生產(chǎn)配方?無(wú)菌處理?系統(tǒng)生物學(xué)和生物工程?納米生物技術(shù)生物精煉與綜合生物資源工程?生物精煉廠的工藝集成?與生物煉油廠一體化相關(guān)的原料分餾和分離?生物精煉廠和食品能源與水的關(guān)系?生物煉油廠價(jià)值鏈優(yōu)化?將生物精煉概念與食品加工相結(jié)合?新的功能性食品原料和非食品原料，通過(guò)生物精煉廠的背景使其可行。?生物煉油廠可持續(xù)性指標(biāo)?生物精煉系統(tǒng)的動(dòng)態(tài)建模和分析食品飲料工藝工程?食品安全工程?食品制造中的環(huán)境問(wèn)題?最小處理技術(shù)?包裝?工廠、工藝和產(chǎn)品設(shè)計(jì)?加工和微觀結(jié)構(gòu)相互作用?食品工程中的單元操作、過(guò)程建模和優(yōu)化衛(wèi)生制造與產(chǎn)品安全?污染和清潔?良好制造規(guī)范?危害分析?加熱和冷卻方法，包括冷凍、巴氏滅菌和熱滅菌?衛(wèi)生設(shè)計(jì)?非熱處理?過(guò)程分析技術(shù)（PAT）?法規(guī)和驗(yàn)證。

投稿網(wǎng)址：http://ees.elsevier.com/fbp/default.asp?acw=3

英文簡(jiǎn)介

FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:? Primarily concerned with food formulation? That use experimental design techniques to obtain response surfaces but gain little insight from them? That are empirical and ignore established mechanistic models, e.g., empirical drying curves? That are primarily concerned about sensory evaluation and colour? Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,? Containing only chemical analyses of biological materials.The journal publishes regular special issues focusing on specific topicsCore topic areas:Biotechnology and bioprocessing? Biocatalysis and biotransformations? Bioprocess modelling and optimisation? Bioseparation? Fermentation and cell culture? Bioreactor design, instrumentation and control? Microbial physiology and engineering metabolic? Production formulation? Sterile processing? Systems biology and biological engineering? NanobiotechnologyBiorefining and Integrated Bioresource Engineering? Process integration of biorefineries? Feedstock fractionation and separation in relation to biorefinery integration? Biorefineries and the Food-Energy-Water nexus? Biorefinery value chain optimisation? Integration of biorefinery concepts with food processing? New functional food ingredients and non-food materials made feasible through the biorefinery context? Biorefinery sustainability metrics? Dynamic modelling and analysis of biorefinery systemsFood and drink process engineering? Engineering for food safety? Environmental issues in food manufacture? Minimal processing techniques? Packaging? Plant, process and product design? Processing and microstructure interactions? Unit operations, process modelling and optimisation in food engineeringHygienic manufacture and product safety? Fouling and cleaning? Good manufacturing practice? Hazard analysis? Heating and cooling methods, including freezing, pasteurisation and thermal sterilisation? Hygienic design? Non-thermal processes? Process analytical technology (PAT) ? Regulation and validation.