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Food Bioengineering is a peer-reviewed journal published by Wiley, covering Probiotics and Fermented Foods, Food composition and properties, Gut microbiota and health.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Food Bioengineering 12 (3): 45–58.
Formats any DOI in Food Bioengineering style. No sign-up. |
| Publishes research in | Probiotics and Fermented Foods Food composition and properties Gut microbiota and health Proteins in Food Systems Enzyme Catalysis and Immobilization |
| ISSN | 2770-2081 |
| Citation impact (2-yr) | 4.83 |
| h-index | 17 |
| i10-index | 36 |
| Total citations | 1,316 |
| Open access | Yes |
| Top institutions publishing here | East China University of Science and Technology |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Abstract Contamination of food may occur at any stage in the process from “farm to fork”. The consumption of food contaminated with infectious bacteria, viruses and parasites, and noninfectious chemicals and toxins may cause over 200 diseases that range from diarrhea to cancers. Conventional packaging systems are sophisticated, and passive and only protect the environment.…
Abstract As society advances, the demand for innovative and sustainable food processing techniques and materials has grown significantly. The food industry, especially the food packaging sector, faces the challenge of developing cost‐effective and sustainable packaging materials to meet consumers' increasing demands. One promising solution for this is the use of biodegradable polymers such as polyvinyl…
Abstract The food industry is adapting to evolving consumer demands for “healthy” and premium quality food by reducing the adverse effects of food packaging through innovative advancements in active and intelligent packaging technologies. These smart innovations offer diverse and creative ways to enhance food product quality and safety while extending shelf life. Emerging techniques are…
Abstract Probiotics have become increasingly popular over the past two decades due to the continuously expanding scientific evidence indicating their beneficial effects on human health. Therefore, they have been applied in the food industry to produce functional food, which plays a significant role in human health and reduces disease risk. However, maintaining the viability of…
Abstract Obesity and its related complications have become increasingly serious social problems that threaten people's lives. Lactic acid bacteria (LAB) have shown an effective influence on preventing obesity in animal experiments and human clinical trials, but its exact mechanism remains unclear. In this review, LAB and several of its metabolites are taken as the point…
