Acta Universitatis Cibiniensis. Series E: Food Technology
The Journal of „Lucian Blaga“ University of Sibiu
Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life
Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend
In Silico Insights into the Efficacy of Darjeeling Himalaya’s Traditional Fermented Beverages To Combat Various High-Altitude Sicknesses
Content of Phenolic Acid and Yielding of Hybrid Wheat in Response to Growing Year Under Integrated Management
The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (Rheum L.) Petioles as an Additive to Craft Wheat Beers
Modification of the Intensity of Compounds Biosynthesis in the Petioles of Rhubarb (Rheum rhaponticum L.) Induced by the Ozonation Process
Publishing House and Owner: Lucian Blaga University of Sibiu, Romania
Aims and Scope
ACTA UNIVERSITATIS CIBINIENSIS, Series E : Food Technology (AUCFT) is an open access, peer-reviewed international scientific journal that publishes papers covering a wide range of topics in the following areas:
- Food technology, biotechnology and engineering;
- Food analysis and control;
- Quality assurance and food safety;
- Management of modern food processing;
- Food innovation and products design;
- Modelling, simulation and optimisation of food processes.
The journal will publish:
- original research papers and short communications describing important new discoveries or further developments in the above-mentioned topics;
- reviews, mainly of new rapidly developing areas of food technology and related fields;
- special themed issues on relevant topics;
- short presentations of the doctoral thesis finished by PhD-students coordinated by professors from “Lucian Blaga” University of Sibiu, Romania in the fields of food technology, food engineering or biotechnology.
Particularly welcome are papers showing how research results can be used in food technology and engineering and experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research in the food area.
Archiving
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Plagiarism Policy
The editorial board is participating in a growing community of Similarity Check System's users in order to ensure that the content published is original and trustworthy. Similarity Check is a medium that allows for comprehensive manuscripts screening, aimed to eliminate plagiarism and provide a high standard and quality peer-review process.