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期刊名称：BRITISH FOOD JOURNAL ISSN： 0007-070X 出版频率： Monthly 出版社： EMERALD GROUP PUBLISHING LTD, HOWARD HOUSE, WAGON LANE, BINGLEY, ENGLAND, W YORKSHIRE, BD16 1WA   出版社网址： http://www.emeraldinsight.com/index.htm?PHPSESSID=bra00qn5i1g676s8u1men1dvg5 期刊网址： http://www.emeraldinsight.com/info/journals/bfj/bfj.jsp 影响因子： 2.518 主题范畴： AGRICULTURAL ECONOMICS & POLICY;    FOOD SCIENCE & TECHNOLOGY 期刊简介(About the journal)    投稿须知(Instructions to Authors)    编辑部信息(Editorial Board)    About the journal Emerald has a range of products and services available on subscription.  Should you require any help subscribing to one of our titles, or with an existing subscription, please consult the pages below.   General Subscription Features The general features included in a subscription   How to Order Information on how to purchase a subscription/issue/article from Emerald   Journal Dispatch & Missing Issues When issues are dispatched, and what to do if you are missing an issue   Pricelist Pricing information for subscribing to one of our titles   Terms & Conditions The terms and conditions of subscribing   Customer Service Charter Our standards of service   Frequently Asked QuestionsEmerald has a range of products and services available on subscription.  Should you require any help subscribing to one of our titles, or with an existing subscription, please consult the pages below.   General Subscription Features The general features included in a subscription   How to Order Information on how to purchase a subscription/issue/article from Emerald   Journal Dispatch & Missing Issues When issues are dispatched, and what to do if you are missing an issue   Instructions to Authors Author Guidelines Editorial objectives The aim of the journal is to provide a vehicle for the dissemination of food-related research of the highest academic quality to an international multi-disciplinary audience. Editorial scope Work on any aspect of food will be considered for publication provided it is of a high academic standard. Authors should take into account the international readership of the journal when drafting papers. The aim of the journal is to present work in a manner which is accessible to a readership from a variety of backgrounds, including different academic disciplines and non-academics. Thus, where research of a highly technical nature is reported, the text should be written in a form which is clear to non-specialists in the area of enquiry. However, if required for clarification, the text can be supported by a technical annexe at the end of the paper. Where possible, authors should spell out the implications of their work for those who produce and retail food and regulate the food system. The reviewing process Each paper is reviewed by the editor and, if it is judged suitable for this publication, it is then sent to two referees for double blind peer review. Based on their recommendations, the editor then decides whether the paper should be accepted as is, revised or rejected. The editor may make use of iThenticate software for checking the originality of submissions received. Copyright Articles submitted to the journal should not have been published before in their current or substantially similar form, or be under consideration for publication with another journal. Please see Emerald's originality guidelines for details. Use this in conjunction with the points below about references, before submission i.e. always attribute clearly using either indented text or quote marks as well as making use of the preferred Harvard style of formatting. Authors submitting articles for publication warrant that the work is not an infringement of any existing copyright and will indemnify the publisher against any breach of such warranty. For ease of dissemination and to ensure proper policing of use, papers and contributions become the legal copyright of the publisher unless otherwise agreed. The editor may make use of iThenticate software for checking the originality of submissions received. Please see our press release for further details. Permissions Prior to article submission, authors should clear permission to use any content that has not been created by them.  Failure to do so may lead to lengthy delays in publication.  Emerald is unable to publish any article which has permissions pending.  The rights Emerald require are: Non-exclusive rights to reproduce the material in the article or book chapter. Print and electronic rights. Worldwide English language rights. To use the material for the life of the work (i.e. there should be no time restrictions on the re-use of material e.g. a one-year licence). When reproducing tables, figures or excerpts (of more than 400 words) from another source, it is expected that: Authors obtain the necessary written permission in advance from any third party owners of copyright for the use in print and electronic formats of any of their text, illustrations, graphics, or other material, in their manuscript.  Permission must also be cleared for any minor adaptations of any work not created by them. If an author adapts significantly any material, the author must inform the copyright holder of the original work. Authors obtain any proof of consent statements Authors must always acknowledge the source in figure captions and refer to the source in the reference list. Authors should not assume that any content which is freely available on the web is free to use.  Authors should check the website for details of the copyright holder to seek permission for re-use. Emerald is a member of the STM Association and participates in the reciprocal free exchange of material with other STM members.  This may mean that in some cases, authors do not need to clear permission for re-use of content.  If so, please highlight this upon submission. Authors should check the STM website to find participating publishers and follow STM's permissions guidelines. Emerald Literati Network Editing Service The Emerald Literati Network can recommend, via our Editing Service, a number of freelance copy editors, all themselves experienced authors, to contributors who wish to improve the standard of English in their paper before submission. This is particularly useful for those whose first language is not English. Manuscript requirements As a guide, articles should be between 3000 and 5000 words in length. A title of not more than eight words should be provided. A brief autobiographical note should be supplied including: Full name Affiliation E-mail address Full international contact details Brief professional biography. NB This information should be provided on a separate sheet and authors should not be identified anywhere else in the article. Authors must supply a structured abstract set out under 4-7 sub-headings (see our "How to... write an abstract" guide for practical help and guidance): Purpose (mandatory) Design/methodology/approach (mandatory) Findings (mandatory) Research limitations/implications (if applicable) Practical implications (if applicable) Social implications (if applicable) Originality/value (mandatory). Maximum is 250 words in total. Please provide up to six keywords which encapsulate the principal topics of the paper. Categorize your paper under one of these classifications: Research paper Viewpoint Technical paper Conceptual paper Case study Literature review General review. Headings must be short, with a clear indication of the distinction between the hierarchy of headings. The preferred format is for headings to be presented in bold format, with consecutive numbering. Notes or Endnotes should be used only if absolutely necessary and must be identified in the text by consecutive numbers, enclosed in square brackets and listed at the end of the article. Each Figure and Plate should be supplied separately (i.e. not within the article itself). All Figures (charts, diagrams and line drawings) and Plates (photographic images) should be of clear quality, in black and white and numbered consecutively with arabic numerals.    Figures created in MS Word, MS PowerPoint, MS Excel, Illustrator and Freehand should be saved in their native formats. Electronic figures created in other applications should be copied from the origination software and pasted into a blank MS Word document or saved and imported into a MS Word document by choosing "Insert" from the menu bar, "Picture" from the drop-down menu and selecting "From File..." to select the graphic to be imported.    For figures which cannot be supplied in MS Word, acceptable standard image formats are: .pdf, .ai, .wmf and .eps. If you are unable to supply graphics in these formats then please ensure they are .tif, .jpeg (.jpg) , or .bmp at a resolution of at least 300dpi and at least 10cm wide.    To prepare screenshots, simultaneously press the "Alt" and "Print screen" keys on the keyboard, open a blank Microsoft Word document and simultaneously press "Ctrl" and "V" to paste the image. (Capture all the contents/windows on the computer screen to paste into MS Word, by simultaneously pressing "Ctrl" and "Print screen".)    Photographic images (Plates) should be saved as .tif or .jpeg (.jpg) files at a resolution of at least 300dpi and at least 10cm wide. Digital camera settings should be set at the highest possible resolution/quality.    In the text of the paper the preferred position of all tables, figures and plates should be indicated by typing on a separate line the words "Take in Figure (No.)" or "Take in Plate (No.)". Tables should be typed and included as part of the manuscript. They should not be submitted as graphic elements. Supply succinct and clear captions for all tables, figures and plates. Ensure that any superscripts or asterisks are shown next to the relevant items and have corresponding explanations displayed as footnotes to the table, figure or plate. References to other publications must be in Harvard style and carefully checked for completeness, accuracy and consistency. This is very important in an electronic environment because it enables your readers to exploit the Reference Linking facility on the database and link back to the works you have cited through CrossRef.    You should cite publications in the text: (Adams, 2006) using the first named author's name or (Adams and Brown, 2006) citing both names of two, or (Adams et al., 2006), when there are three or more authors. At the end of the paper a reference list in alphabetical order should be supplied: For books: Surname, Initials (year), Title of Book, Publisher, Place of publication. e.g. Harrow, R. (2005), No Place to Hide, Simon & Schuster, New York, NY. For book chapters: Surname, Initials (year), "Chapter title", Editor's Surname, Initials (Ed.), Title of Book, Publisher, Place of publication, pages. e.g. Calabrese, F.A. (2005), "The early pathways: theory to practice – a continuum", in Stankosky, M. (Ed.), Creating the Discipline of Knowledge Management, Elsevier, New York, NY, pp. 15-20. For journals: Surname, Initials (year), "Title of article", Journal Name, volume, number, pages. e.g. Capizzi, M.T. and Ferguson, R. (2005), "Loyalty trends for the twenty-first century", Journal of Consumer Marketing, Vol. 22 No. 2, pp. 72-80. For published conference proceedings: Surname, Initials (year of publication), "Title of paper", in Surname, Initials (Ed.), Title of published proceeding which may include place and date(s) held, Publisher, Place of publication, Page numbers. eg Jakkilinki, R., Georgievski, M. and Sharda, N. (2007), "Connecting destinations with an ontology-based e-tourism planner", in Information and communication technologies in tourism 2007 proceedings of the international conference in Ljubljana, Slovenia, 2007, Springer-Verlag, Vienna, pp. 12-32. For unpublished conference proceedings: Surname, Initials (year), "Title of paper", paper presented at Name of Conference, date of conference, place of conference, available at: URL if freely available on the internet (accessed date). eg Aumueller, D. (2005), "Semantic authoring and retrieval within a wiki", paper presented at the European Semantic Web Conference (ESWC), 29 May-1 June, Heraklion, Crete, available at: http://dbs.uni-leipzig.de/file/aumueller05wiksar.pdf (accessed 20 February 2007). For working papers: Surname, Initials (year), "Title of article", working paper [number if available], Institution or organization, Place of organization, date. e.g. Moizer, P. (2003), "How published academic research can inform policy decisions: the case of mandatory rotation of audit appointments", working paper, Leeds University Business School, University of Leeds, Leeds, 28 March. For encyclopedia entries (with no author or editor): Title of Encyclopedia (year) "Title of entry", volume, edition, Title of Encyclopedia, Publisher, Place of publication, pages. e.g. Encyclopaedia Britannica (1926) "Psychology of culture contact", Vol. 1, 13th ed., Encyclopaedia Britannica, London and New York, NY, pp. 765-71. (For authored entries please refer to book chapter guidelines above.) For newspaper articles (authored): Surname, Initials (year), "Article title", Newspaper, date, pages. e.g. Smith, A. (2008), "Money for old rope", Daily News, 21 January, pp. 1, 3-4. For newspaper articles (non-authored): Newspaper (year), "Article title", date, pages. e.g. Daily News (2008), "Small change", 2 February, p. 7. For electronic sources: if available online the full URL should be supplied at the end of the reference, as well as a date that the resource was accessed. e.g. Castle, B. (2005), "Introduction to web services for remote portlets", available at: http://www-128.ibm.com/developerworks/library/ws-wsrp/ (accessed 12 November 2007). Standalone URLs, i.e. without an author or date, should be included either within parentheses within the main text, or preferably set as a note (roman numeral within square brackets within text followed by the full URL address at the end of the paper). Submissions Process Authors should note that proofs are not supplied prior to publication and ensure that the paper submitted is complete and in its final form. Submissions to British Food Journal are made using ScholarOne Manuscripts, the online submission and peer review system. Registration and access is available at http://mc.manuscriptcentral.com/bfj. Full information and guidance on using ScholarOne Manuscripts is available at the Emerald ScholarOne Manuscripts Support Centre: http://msc.emeraldinsight.com. Registering on ScholarOne Manuscripts If you have not yet registered on ScholarOne Manuscripts, please follow the instructions below: Please log on to: http://mc.manuscriptcentral.com/bfj Click on Create Account Follow the on-screen instructions, filling in the requested details before proceeding Your username will be your email address and you have to input a password of at least 8 characters in length and containing two or more numbers Click Finish and your account has been created. If you have previously registered with another journal on ScholarOne Manuscripts but wish to submit to British Food Journal, you will need to create an author account on British Food Journal to do so. You can use the same username and password. Submitting an article to British Food Journal on ScholarOne Manuscripts Please log on to British Food Journal at http://mc.manuscriptcentral.com/bfj with your username and password. This will take you through to the Welcome page (To consult the Author Guidelines for this journal, click on the Home Page link in the Resources column) Click on the Author Centre button Click on the submit a manuscript link which will take you through to the Manuscript Submission page Complete all fields and browse to upload your article When all required sections are completed, preview your .pdf proof Submit your manuscript. Editorial Board Editorial Team Editor Publisher Professor Chris Griffith Head, Food Research and Consultancy Unit University of Wales Institute, Cardiff E-mail: CGriffith@uwic.ac.uk Joe Bennett E-mail: jbennett@emeraldinsight.com Assistant Publisher Kelly Pycroft E-mail: kpycroft@emeraldinsight.com Assistant Editor Case Studies Editor Dr Louise Fielding School of Applied Sciences, University of Wales Institute, Cardiff, UK Howard Lyons SLM City Campus, Sheffield Hallam University, Sheffield, UK Editorial Advisory Board   Paul Allen, Lewes, East Sussex, UK Professor Tony Andrews Bramley Nr Basingstoke, UK Mary Barasi Head of Centre, Nutrition & Dietetics, School of Health and Social Sciences, UWIC, Cardiff, UK Dr Alan Beardsworth Lecturer in Sociology, Loughborough University, Loughborough, UK Dr Michael Bourlakis Brunel University, Business School, UK Dr Roger Cook Programme Development Group, Wellington, New Zealand Professor Leo Paul Dana Management Department, University of Canterbury, Christchurch, New Zealand Dr Ruth Fairchild School of Applied Sciences, UWIC, Cardiff, UK Susan Gregory Research Fellow, Research Unit in Health, Behaviour and Change, University of Edinburgh Medical School, Edinburgh, UK Professor Christina Fjellstr?m Department of Domestic Sciences, Uppsala University, Uppsala, Sweden Professor Lynn Frewer Marketing and Consumer Behaviour Group, Social Sciences Department, University of Wageningen, The Netherlands Cathy Hart Senior Lecturer in Retailing and Operations Management, Loughborough University, Loughborough, UK Dr Adam Lindgreen Hull University Business School, UK Dr Ingela Marklinder Department of Domestic Sciences, Uppsala University, Uppsala, Sweden Prof Alberto Mattiacci Universit¨¤ degli Studi di Siena, Siena, Itlay Barry Michaels The Michaels Group, Palatka, Florida, USA Professor Bevan Moseley Blandford House, Reading, UK Dr Yasmine Motarjemi Food Safety Manager, Nestec Ltd., Vevey, Switzerland Dr Martin Palmer Head Industry Consulting, Meat and Livestock Commission, Milton Keynes, UK Stephen Ridge Associate Director Quality Assurance, Somerfield Stores Ltd., Bristol, UK Terry Robinson Teeside Business School University of Teeside Middlesborough, UK Claire Seaman Faculty of Business and Enterprise, Queen Margaret University College, Edinburgh, UK Dr Andrew Smith Nottingham University Business School, Nottingham, UK Richard Sprenger Highfield Publications, Sprotborough, Doncaster, UK Professor Claudio Vignali Tourism,Hospitality & Events School, Leeds Metropolitan University, UK Professor Tihomir Vranesevic Graduate school of Economics and Business, University of Zagreb, Croatia Professor Verner Wheelock Verner Wheelock Associates, Broughton Hall Business Park, Skipton, UK Dr Stephen Wu Division of Health & Applied Sciences, University of Hong Kong, Hong Kong  Dr Frank Yiannas Director of Safety and Health Programs, Walt Disney World Co., USA