Acta Universitatis Cibiniensis. Series E: Food Technology
The Journal of „Lucian Blaga“ University of Sibiu
Effect of Caffeine and Chlorogenic Acid as Food Additives on the Properties of Sodium Dodecyl Sulfate for Prospective Reducing The Amount of Food Emulsifiers Used
Impact of Intensive and Semi-Intensive Farming on Histological Features and Culinary Properties of Common Carp (CYPRINUS CARPIO L.) Fillets
The Influence of Active Compounds of Wood Chips Made from Various Wood Species on the Antioxidant, Physicochemical and Sensory Properties of Apple Brandies
PAHs Content in Polish Smoked Meat Prepared with Traditional Method
Acorn Flour as A Functional Ingredient: Impacts on Health and Baking Properties in Wheat - Based Products
Food Upcycling Strategies Applied by The Listed Companies Involved in The Food Value Chain
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
Sciendo archives the contents of this journal in Portico - digital long-term preservation service of scholarly books, journals and collections.
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.