List impact factors yang dimiliki beberapa jurnal bidang Food Sciences & Engineering, sebuah displin ilmu dimana ilmu rekayasa, biologi, dan ilmu fisika dipakai untuk mempelajari sifat-sifat alami dari pangan (foods), penyebab kerusakan pangan, prinsip-prinsip yang mendasari pengolahan pangan, dan peningkatan kualitas & kuantitas pangan bagi masyarakat. Jurnal-jurnal berikut dipilih dari 10.927 jurnal internasional berkualitas yang terindeks oleh Web of Science dan sudah mendapat Journal Impact Factors dari Thomson Reuters pada musim panas tahun 2014 (2013 Impact Factors). Impact factors tahun 2012 juga disediakan sebagai data pembanding dan sumber pertimbangan dalam memilih medium publikasi Anda. Warna merah adalah penurunan impact factor, warna hijau adalah kenaikan, sedangkan warna biru adalah impact factor baru dari jurnal terkait. Tiga belas (13) jurnal mengalami penurunan IF dan delapan belas (18) lainnya mengalami kenaikan. List ini akan terus diperbaharui seiring dengan bertambahnya koleksi catatan saya.
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2013 Impact Factors: Food Sciences & Engineering
An international research journal specializing in behavioural nutrition and the cultural, sensory, and physiological influences on choices and intakes of foods and drinks. It covers normal and disordered eating and drinking, dietary attitudes and practices and all aspects of the bases of human and animal behaviour toward food.
|Agroecology and Sustainable Food Systems|
Examines our current food systems from production to consumption, and the urgent need to transition to long-term sustainability. The journal promotes the study and application of sustainable agriculture for solutions to the complex problems of resource depletion, environmental degradation, a narrowing of agrobiodiversity, continued world hunger, climate change, and the loss of farm land. Rather than focus on separate disciplinary components of agriculture and food systems, this journal uses an interdisciplinary approach to food production as one process in a complex landscape of agricultural production, conservation, and human interaction.
An international journal for the exploration, improvement and management of all freshwater and marine food resources. It publishes novel and innovative research of world-wide interest on farming of aquatic organisms, which includes finfish, mollusks, crustaceans and aquatic plants for human consumption.
|Archives of Animal Nutrition|
An international journal covering the biochemical and physiological basis of animal nutrition. Emphasis is laid on original papers on protein and amino acid metabolism, energy transformation, mineral metabolism, vitamin metabolism, nutritional effects on intestinal and body functions in combination with performance criteria, respectively. It furthermore deals with recent developments in practical animal feeding, feedstuff theory, mode of action of feed additives, feedstuff preservation and feedstuff processing. The spectrum covers all relevant animal species including food producing and companion animals.
Covers the study and exploitation of polymers of monosaccharides which have current or potential application in areas such as bioenergy, bioplastics, biomaterials, nanotechnology, biorefining, drug delivery, food, chemistry, packaging , paper, pharmaceuticals, medicine, oil recovery, textiles and wood.
|Critical Reviews in Food Science and Nutrition|
Presents critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source.
|CyTA – Journal of Food|
Publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology. Papers focused on other topics related to Nutrition and Food Technology will also be considered.
|Food Additives & Contaminants A – Chemistry, Analysis, Control, Exposure & Risk Assessment|
Publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of pesticide and veterinary drug residues, environmental contaminants, natural toxicants, mycotoxins, trace elements, migration from food packaging, food processing contaminants, authenticity and allergenicity of foods. Papers are published on animal feeds where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.
|Food Additives & Contaminants B – Surveillance Papers|
Publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling.
|Food and Agricultural Immunology|
Presents original immunological research with food, agricultural, environmental and veterinary applications. The primary focus of the journal is on the use of immunological techniques and methods which have food, agricultural or veterinary applications. The journal has a wide remit within its chosen subject and welcomes papers directed towards an understanding of the interactions at the interface of the food and immune systems.
An international, peer-reviewed journal that is focused on recent developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods. Other areas of strong interest are fermentation to improve foods, food ingredients, functional foods, and food waste remediation. In addition, articles addressing the topics of modern molecular and biochemical approaches to improving food safety are also published.
Publishes original research papers dealing with the chemistry and biochemistry of foods and raw materials covering the entire food chain from ‘farm to fork,’ including: Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects; Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry; Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions; Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes; and Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate.
Covers all essential information on food safety and process control, including: Microbial food safety and antimicrobial systems; Mycotoxins; Hazard analysis, HACCP and food safety objectives; Risk assessment, including microbial risk assessment; Quality assurance and control; Good manufacturing practices; Food process systems design and control; Food Packaging; Rapid methods of analysis and detection, including sensor technology; Environmental control and safety; Codes of practice, legislation and international harmonization; Consumer issues; Education, training and research needs.
Covers: the full scope of hydrocolloid behaviour, including isolation procedures, chemical and physicochemical characterization, through to end use and analysis in finished food products; structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; gelling mechanisms, syneresis and polymer synergism in the gelation process; rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties; theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems; surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour; phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability; droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes; fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture; direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components;and toxicological, physiological and metabolic studies of hydrocolloids.
Topics will be considered: Physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods or that represent safety or quality problems; Effects of preservatives, processes, and packaging systems on the microbiology of foods; Methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins; Microbiology of food fermentations; Predictive microbiology; Microbial ecology of foods; Microbiological aspects of food safety; and Microbiological aspects of food spoilage and quality.
|Food Quality and Preference|
Publishes a novel scientific contribution with the journal’s coverage includes: Sensory and motivational studies; Food choice studies of cultural, sensory and environmental factors; Innovative consumer and market research; Geographical, cultural and individual differences in food perception and preferences; Expert versus non–expert perception of quality; Mathematical modelling in relation to food acceptability and food quality; Sensometric analyses and models of food sensory and acceptance parameters; Consumer psychology and behavior; Consumer-driven product development; Product experience and contextual influences; Relevant methodological papers on personal care and other consumer products.
|Food Research International|
Provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. Covers topics include: food chemistry, food microbiology and safety, food toxicology, materials science of foods, food engineering, physical properties of foods, sensory science, food quality, health and nutrition, food biophysics analysis of foods, food nanotechnology, emerging technologies, environmental and sustainability aspects of food processing.
|Food Reviews International|
Presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for food scientists and technologists, food and cereal chemists, chemical engineers, agriculturists, microbiologists, toxicologists, and nutritionists.
|International Dairy Journal|
Publishes research and critical reviews that advance dairy science and technology, and nutritional and health aspects of dairy foods. The journal’s coverage includes: Biosynthesis, chemistry and physico-chemical properties of milk constituents; Microbiology, enzymology, biotechnology; New developments in processing and engineering; Relevant emulsion science, food structure and texture; Raw material quality and effect on relevant products; Flavour and off flavour development; Technological functionality and applications of dairy ingredients; Relevant sensory science/consumer studies; Analytical techniques; Nutrition and substantiation of human health implications of milk components or dairy products.
|International Journal of Food Microbiology|
Publishes papers dealing with all aspects of food microbiology. Topics of specific interest include: (1) incidence and types of food and beverage microorganisms, microbial interactions, microbial ecology of foods, intrinsic and extrinsic factors affecting microbial survival and growth in foods, and food spoilage; (2) microorganisms involved in food and beverage fermentations (including probiotics and starter cultures); (3) food safety, indices of the sanitary quality of foods, microbiological quality assurance, biocontrol, microbiological aspects of food preservation and novel preservation techniques, predictive microbiology and microbial risk assessment; (4) foodborne microorganisms of public health significance, and microbiological aspects of foodborne diseases of microbial origin; (5) methods for microbiological and immunological examinations of foods, as well as rapid, automated and molecular methods when validated in food systems; and (6) the biochemistry, physiology and molecular biology of microorganisms as they directly relate to food spoilage, foodborne disease and food fermentations.
|International Journal of Food Properties|
Publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. It also brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.
|Innovative Food Science and Emerging Technologies|
Aims to provide the highest quality original contributions on new developments in food science and emerging technologies. Topics covered include:new and emerging technologies for foods and food constituents; process-structure-function relationships at macro-, micro- and nano scale; tailor made foods;process control, process-packaging interactions;resource efficient processes; sustainable processes; kinetics and mechanisms of inactivation of micro-organisms, enzymes, viruses, allergens and toxins; nutrient retention, accessibility and availability;structural changes, texture and rheology;minimal processing; Example of processes include: high hydrostatic pressure processing; pulsed light or electric fields; microwave and radio-frequency heating;ultrasonics; cold plasma; irradiation; UV light; high pressure homogenization; ohmic heating;dense gases; thermal, non-thermal and sub-zero processing.
|Journal of Agromedicine|
Focuses on translational research that aids the rural health care provider, as well as public health practitioners and those involved in health and safety issues.
|Journal of Aquatic Food Product Technology|
Publishes research papers, short communications, and review articles concerning the application of science and technology to all aspects of research, development, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to harvesting and handling practices, processing with traditional and new technologies, refrigeration and storage, packaging and storage, distribution, safety and traceability, and byproduct utilization.
|Journal of Cereal Science|
International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains and their products. Research areas include: Composition and analysis of cereal grains in relation to quality in end use; Morphology, biochemistry, and biophysics of cereal grains relevant to functional and nutritional characteristics; Structure and physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and minerals; Storage of cereal grains and derivatives and effects on nutritional and functional quality; Genetics, agronomy, and pathology of cereal crops if there is a substantive relationship to end-use properties of cereal grains; Functional and nutritional aspects of cereal-based foods and beverages, whether baked, fermented, or extruded; Industrial products (e.g., starch derivatives, syrups, protein concentrates, and isolates) from cereal grains, and their technology; Functional genomics as it relates to end-use quality.
|Journal of Food Composition and Analysis|
Publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal’s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
|Journal of Food Engineering|
Publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
|Journal of Functional Foods|
Aims to bring together the results of fundamental and applied research into functional foods (ie those containing various factors to ensure or enhance health) and their development and commercialization in food products. The journal covers (but will not be restricted to) the fields of plant bioactives; antioxidants and ageing; dietary fibre, prebiotics and functional starches; probiotics and probiotic functional foods; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements; functional beverages and food products; and molecular nutrition and other relevant aspects of disease prevention and treatment.
|LWT- Food Science and Technology|
Publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials are outside the scope of the journal and will not be considered for publication.
Provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem Papers on large birds (eg emus, ostrich’s) and wild capture mammals and crocodile will be considered.
|Trends in Food Science & Technology|
Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.
- Sianipar, C.P.M., Yudoko, G., Dowaki, K. (2014). Environmental forensics on Appropriate-Technology-enhanced supply chain of rural commodities. In A.Z. Aris et al., From Sources to Solutions, ch. 11, pp. 55-60. Singapore: Springer.
- Sianipar, C.P.M., Widaretna, K. (2012). NGO as Triple-Helix axis: Some lessons from Nias community empowerment on cocoa production. Procedia – Social and Behavioral Sciences, 52, 197-206.