期刊名称：JOURNAL OF FOOD ENGINEERING
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
The journal 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.
Instructions to Authors
Submission of PapersAuthors are requested to submit their original manuscript and figures with two copies to either of the Editors:
Professor B. McKenna, Centre for Food Science, University College Dublin, Agriculture Building, Belfield, Dublin 4, Ireland
Fax: +353 1 716 1147, E-mail: b.mckenna@.ucd.ie
Professor M.R. Okos, Biochemical and Food Process Engineering, AGEN, Purdue University, West Lafayette, IN 47907, USA
Fax: +1 765 496 1115, E-mail: okos@ecn.purdue.edu
All papers will be independently refereed. Authors may provide the names of three people who could possibly act as referees. Submission of a paper implies that it has not been published previously, that it is not under consideration for publication elsewhere, and that if accepted it will not be published elsewhere in the same form, in English or in any other language, without the written consent of the publisher.
Types of ContributionsOriginal papers; review articles; case studies; short communications; reports and announcements of conferences and meetings; book reviews and letters to the Editor.
Manuscript PreparationGeneral: Manuscripts must be typewritten, double-spaced with wide margins on one side of white paper. Good quality printouts with a font size of 12 or 10 pt are required. The corresponding author should be identified (include a Fax number and E-mail address). Full postal addresses must be given for all co-authors. Authors should consult a recent issue of the journal for style if possible. An electronic copy of the paper should accompany the final version. The Editors reserve the right to adjust style to certain standards of uniformity. Authors should retain a copy of their manuscript since we cannot accept responsibility for damage or loss of papers. Original manuscripts are discarded one month after publication unless the Publisher is asked to return original material after use. The use of proprietary names should be avoided. Papers essentially of an advertising nature will not be accepted.
Paper Length: It is recommended that the size of the paper should not exceed 6000 words or about 12 printed pages, including figures and tables.
Abstracts: Each paper should be provided with an Abstract of about 100-150 words, stating concisely the purpose and the content of the paper.
Text: Follow this order when typing manuscripts: Title, Authors, Affiliations, Abstract, Keywords, Main text, Acknowledgements, Appendix, References, Vitae, Figure Captions and then Tables. Do not import the Figures or Tables into your text. The corresponding author should be identified with an asterisk and footnote. All other footnotes (except for table footnotes) should be identified with superscript Arabic numbers.
Units: The SI system should be used for all scientific and laboratory data; if, in certain instances, it is necessary to quote other units, these should be added in parentheses. Temperatures should be given in degrees Celsius. The unit 'billion' (109 in America, 1012 in Europe) is ambiguous and should not be used.
References: All publications cited in the text should be presented in a list of references following the text of the manuscript. In the text refer to the author's name (without initials) and year of publication, e.g. "Since Peterson (1993) has shown that..." or "This is in agreement with results obtained later (Kramer, 1994)". For 2-6 authors, all authors are to be listed at first citation, with "&" separating last two authors. For more than six authors, use the first six authors followed by et al. Subsequent citations for three or more authors use author et al. in the text. The list of references should be arranged alphabetically by authors' names. The manuscript should be carefully checked to ensure that the spelling of authors' names and dates are exactly the same in the text as in the reference list. References should be given in the following form:
Kumbhar, B.K., Agarwal, R.S., & Das, K. (1981). Thermal properties of fresh and frozen fish. International Journal of Refrigeration, 4(3), 143-146.
Machado, M.F., Oliveira, F.A.R., & Gekas, V. (1997). Modelling water uptake and soluble solids losses by puffed breakfast cereal immersed in water or milk. In Proceedings of the Seventh International Congress on Engineering and Food, Brighton, UK.
Neter, J., Kutner, M.H., Nachtsheim, C.J., & Wasserman, W. (1966). Applied linear statistical models (4th ed., pp. 1289-1293). Irwin, Chicago.
Thomson, F. M. (1984). Storage of particulate solids. In M. E. Fayed, L. Otten (Eds.), Handbook of powder science and technology (pp. 365-463). Van Nostrand Reinhold, New York.
Illustrations: All illustrations should be provided in camera-ready form, suitable for reproduction (which may include reduction) without retouching. Photographs, charts and diagrams are all to be referred to as "Figure(s)" and should be numbered consecutively in the order to which they are referred. They should accompany the manuscript, but should not be included within the text. All illustrations should be clearly marked on the back with the figure number and the author's name. All figures are to have a caption. Captions should be supplied on a separate sheet.
Line drawings: Good quality printouts on white paper produced in black ink are required. All lettering, graph lines and points on graphs should be sufficiently large and bold to permit reproduction when the diagram has been reduced to a size suitable for inclusion in the journal. Dye-line prints or photocopies are not suitable for reproduction. Do not use any type of shading on computer-generated illustrations.
PPhotographs: Original photographs must be supplied as they are to be reproduced (e.g. black and white or colour). If necessary, a scale should be marked on the photograph. Please note that photocopies of photographs are not acceptable.
Colour: Authors will be charged for colour at current printing costs.
Tables: Tables should be numbered consecutively and given a suitable caption and each table typed on a separate sheet. Footnotes to tables should be typed below the table and should be referred to by superscript lowercase letters. No vertical rules should be used. Tables should not duplicate results presented elsewhere in the manuscript (e.g. in graphs).
Electronic SubmissionAuthors should submit an electronic copy of their paper with the final version of the manuscript. The electronic copy should match the hardcopy exactly. Always keep a backup copy of the electronic file for reference and safety. Full details of electronic submission and formats can be obtained from http://authors.elsevier.com .
ProofsProofs will be sent to the author as a PDF file wherever possible (first named author if no corresponding author is identified of multi-authored papers) and should be returned within 48 hours of receipt, preferably by e-mail. Corrections should be restricted to typesetting errors; any other amendments may be charged to the author. Any queries should be answered in full. Elsevier will do everything possible to get your article corrected and published as quickly and accurately as possible. Therefore it is important to ensure that all of your corrections are returned to us in one all-inclusive e-mail or fax. Subsequent corrections will not be possible, so please ensure your first communication is complete. Should you choose to mail your corrections, please return them to the Log-in Department, Elsevier Science, Stover Court, Bampfylde Street, Exeter, Devon EX1 2AH, UK.
OffprintsTwenty five offprints will be supplied free of charge. Additional offprints and copies of the issue can be ordered at a specially reduced rate using the order form sent to the corresponding author after the manuscript has been accepted. Orders for reprints will incur a 50% surcharge.
CopyrightAll authors must sign the "Transfer of Copyright" agreement before the article can be published. This transfer agreement enables Elsevier Science Ltd to protect the copyrighted material for the authors, but does not relinquish the author's proprietary rights. The copyright transfer covers the exclusive rights to reproduce and distribute the article, including reprints, photographic reproductions, microfilm or any other reproductions of similar nature and translations, and includes the right to adapt the article for use in conjunction with computer systems and programs, including reproduction or publication in machine-readable form and incorporation in retrieval systems. Authors are responsible for obtaining from the copyright holder permission to reproduce any figures for which copyright exists.
Author Enquiries
Authors can keep a track on the progress of their accepted article, and set up e-mail alerts informing them of changes to their manuscript's status, by using the "Track a Paper" feature of Elsevier's Author Gateway. Other questions or queries will also be dealt with via the website http://authors.elsevier.com. Contact details for questions arising after acceptance of an article, especially those relating to proofs, are provided when an article is accepted for publication.
Journal of Food Engineering carries no page charges
Editorial Board
Editors:
Brian McKenna, Centre for Food Science, University College Dublin, Agriculture Building, Belfield, Dublin 4, Eire. Fax: +353 1 706 1147, Email: b.mckenna@ucd.ie
Martin R. Okos, Biochemical and Food Process Engineering, AGEN, Purdue University, West Lafayette, Indiana 47907, USA. Fax: +1 (765) 496 1115, Email: okos@ecn.purdue.edu
Editorial Board:
J. Andrieu, Universit¨¦ C. Bernard, Villeurbanne Cedex, France
G.V. Barbosa-C¨¢novas, Department of Biological Systems Engineering, Washington State University, WA, USA
J.J. Bimbenet, ENSIA, Department of Genie Industriel Alimentaire, Massy, France
J.G. Brennan, School of Food Biosciences, The University, Reading, UK
S. Bruin, Unilever Research Laboratory, Vlaardingen, The Netherlands
O. Cerf, INRA, Massy, France
M. Cheryan, University of Illinois, Urbana, USA
J. Chirife, Universidad de Buenos Aires, Argentina
I. de O Moraes, Sao Paulo, Brazil
F. Escher, Swiss Federal Institute of Technology, Zurich, Switzerland
J. Farkas, University of Horticulture & Food Industry, Budapest, Hungary
P. Fito M., Polytechnic University of Valencia, Spain
P.J. Fryer, University of Birmingham, UK
D. Holdsworth, Moreton-in-Marsh, UK
S.I. Flores De Hoyos, Programa de Biotecnologia, Instituto Mexicano del Petroleo, Mexico
R. Jowitt, King's College, London, UK
P. Lewicki, Warsaw Agricultural University, Poland
P. Linko, Helsinki University of Technology, Espoo, Finland
M. Le Maguer, University of Guelph, Ontario, Canada
R. Matsuno, Kyoto University, Japan
M. Moresi, Universita della Tuscia - Viterbo, Italy
G.S.V. Raghavamn, McGill University, Ste Anne De Bellevue, Canada
G.D. Saravacos, National Technical University, Athens, Greece
W.E.L. Spiess, Federal Institute for Nutrition, Karlsruhe, Germany
H.D. Tscheuschner, University of Dresden, Germany
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