Drying Kinetics and Quality Characteristics of Indian Mackerel (Rastrelliger kanagurta) in Solar–Electrical Hybrid Dryer

期刊介绍

The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, 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 freezing-packaging and storage-safety and traceability-byproduct utilization-consumer attitudes toward aquatic food.The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.

《水产食品技术杂志》发表有关科学技术和生物技术应用于源自世界海洋和淡水水体的食品的研究、创新、生产和分销的所有方面的研究论文、短通讯和评论文章。该杂志的特色是关于基础和应用科学的各个方面的文章，主题涉及：-收获和处理实践-传统和新技术加工-冷藏和冷冻-包装和储存-安全性和可追溯性-副产品利用-消费者对水产品的态度。该杂志还包括与食品化学、微生物学和工程有关的水产品的基础研究，如来自水生环境的所有植物群，包括海藻和直接用于人类消费或替代用途的未充分利用的物种。该杂志的特别功能包括由各自领域的专家撰写的客座社论和涵盖广泛主题的书评。

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JCR分区 WOS分区等级：Q4区

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