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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer-Verlag

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DOI

10.1002/chin.198915114

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ISSN

1935-5149

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Message from the EditorinChief

Authors: DaWen Sun
Publish Date: 2009/12/04
Volume: 3, Issue: 1, Pages: 1-
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Abstract

Within a short period of just over 1 year FABT is indexed by ISI Web of Science ie Science Citation Index SCI Now FABT is abstracted/indexed by all the major databases including Academic Search AGRICOLA Aquatic Sciences Fisheries Abstracts Biotechnology Abstracts Biotechnology and BioEngineering Abstracts CAB International Chemical Abstracts Service CAS ChemWeb Compendex CSA Biological Sciences Current Contents/Agriculture Biology Environmental Sciences EMBiology Food Science and Technology Abstracts Global Health Google Scholar Journal Citation Reports/Science Edition OCLC Science Citation Index Expanded SciSearch SCOPUS Summon by Serial Solutions and VINITY—Russian Academy of ScienceManuscript submission to FABT is overwhelming At the time of writing we have 194 papers published on Online First™ which are waiting to be assigned to regular issues In order to accommodate this high demand of paper publications from the current volume FABT is expanded from four issues 100 printed pages per issue per year to six issues 150 printed pages per issue per yearI should emphasize here that without your support it will not be possible for FABT to make such achievements As the EditorinChief of the journal I would therefore like to take this opportunity to express my sincere thanks to our readers in particular to our reviewers for your critical comments on manuscripts which have greatly contributed to maintaining the high standard of the journal and to our authors for your publication of cuttingedge highquality original papers in the journal

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Other Papers In This Journal:
  1. Effect of Infusion Method and Parameters on Solid Gain in Blueberries
  2. Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins
  3. Binary Mixtures of Modified Starch, Maltodextrin and Chitosan as Efficient Encapsulating Agents of Fennel Oleoresin
  4. Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin
  5. Investigating the Effects of Table Grape Package Components and Stacking on Airflow, Heat and Mass Transfer Using 3-D CFD Modelling
  6. The Efficiency of Temperature-Shift Strategy to Improve the Production of α-Amylase by Bacillus sp. in a Solid-State Fermentation System
  7. Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality
  8. Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production
  9. Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice
  10. Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks
  11. Drying Sage ( Salvia officinalis L.) Plants and Its Effects on Content, Chemical Composition, and Radical Scavenging Activity of the Essential Oil
  12. Bulk Properties of Food Particulate Materials: An Appraisal of their Characterisation and Relevance in Processing
  13. Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality
  14. Free Radical Scavenging Activity of Aqueous and Ethanolic Extract of Brassica oleracea L. var. italica
  15. Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability
  16. Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates
  17. Evaluation of Functional Phytochemicals in Destoned Virgin Olive Oil
  18. Desorption Isotherms and Net Isosteric Heat of Chestnut Flour and Starch
  19. Ball Milling of Amaranth Starch-Enriched Fraction. Changes on Particle Size, Starch Crystallinity, and Functionality as a Function of Milling Energy
  20. Modeling of Total Soluble Solid and NaCl Uptake during Osmotic Treatment of Bell Peppers under Different Infusion Pressures
  21. Recent Applications of Advanced Control Techniques in Food Industry
  22. Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum
  23. FTNIR Spectroscopic Method for Determination of Moisture Content in Green Tea Granules
  24. Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées
  25. Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates
  26. Novel Application of Neutron Radiography to Forced Convective Drying of Fruit Tissue
  27. Effects of Spray Drying and Freeze Drying on the Properties of Protein Isolate from Rice Dreg Protein
  28. Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging
  29. Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions
  30. Purification of Whole Brown Flaxseed Meal from Coloring Pigments by Treatment in Hydrogen Peroxide Solutions: Impact on Meal Color
  31. Concentration of Milk and Whey by Membrane Technologies in Alternative Cascade Modes
  32. Modeling and Optimization of Microwave Osmotic Dehydration of Apple Cylinders Under Continuous-Flow Spray Mode Processing Conditions
  33. Extraction and Purification of Lipoxygenase from Soybean Using Aqueous Two-Phase System
  34. The Effects of Different Inactivation Treatments on the Storage Properties and Sensory Quality of Naked Oat
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