期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Description
Innovative Food Science and Emerging Technologies aims to provide the highest quality original contributions on new developments in food science and emerging technologies. The journal will publish scientific articles dealing with shelf-life, engineering, scale-up, nutrition, safety, economics, and energy saving and environmental aspects of promising food processing technologies. Each article will make a clear contribution to further the understanding of a given science and technology area, and help clarify, when possible, whether or not it could be fully adopted by the food industry. Articles addressing the novel combination of more than one technology are within the scope of the journal, as are articles dealing with innovation and advances in all branches of food science, including food biotechnology, nutraceuticals and sensory studies.
Topics to be covered include: Structure/functionality relationships; interaction between nutrition and processing; kinetics and mechanisms of inactivation of micro-organisms in food; minimal processing; high pressure processing; pulsed electric fields; microwave and radiofrequency heating; ultrasonics; non-thermal processing; sub-zero temperature processing; protein utilisation; food safety and food quality assurance; immunological properties; physicochemical properties; nutritional properties.
Bibliographic & ordering Information
ISSN: 1466-8564
Imprint: ELSEVIER
Subscriptions for the year 2007, Volume 8, 4 issues
Institutional online access: ScienceDirect eSelect
For purchase of online access to this journal on ScienceDirect by credit card.
Institutional price: Order form
JPY 64,100 for Japan
USD 540 for all countries except Europe, Japan and Iran
EUR 483 for European countries and Iran
Associated personal price: Order form
USD 111 for all countries except Europe, Japan and Iran
JPY 13,100 for Japan
EUR 100 for European countries and Iran
See also information about conditions of sale & ordering procedures, and links to our regional sales offices.
For an overview of recent dispatched issues, see the Journal issue dispatch dates
Audience
Food scientists and technologists, R & D managers, and consultants to the industry concerned with the application of science in the development of new and existing food products, their processing, storage and marketability.
Instructions to Authors
Guide for Authors
Submission of Papers Authors are requested to submit their manuscripts electronically via the Elsevier Editorial System (EES) - http://ees.elsevier.com/ifset. You will be guided step-by-step through the creation and uploading of the various files. The system automatically converts source files into a single Adobe Acrobat PDF version of the article, which is used in the peer review process. Please note that even though manuscript source files are converted to PDF at submission for the review process, these files are needed for further processing after acceptance. All correspondence, including notification of the Editor's decision and requests for revision, takes place by e-mail generated by EES and via the author's homepage, removing the need for a hard copy paper trail. Authors must submit revisions via EES. Authors may send queries regarding the submission process, manuscript status or journal procedures to authorsupport@elsevier.com. Questions regarding content of a proposed submission can be directed to:
Professor Dietrich Knorr, Department of Food Technology and Food Process Engineering, Berlin University of Technology, Konigin-Luise-Str. 22, D-14195 Berlin, Germany; Fax: +49 30 832 7663; E-mail: dietrich.knorr@tu-berlin.de
Professor Marc Hendrickx, Katholieke Universiteit Leuven, Department of Microbial and Molecular Systems, Center for Food and Microbial Technology, Kasteelpark Arenberg 22, B3001 Heverlee (Leuven), Belgium; Fax: +32 16 321960; E-mail: marc.hendrickx@biw.kuleuven.ac.be
It is the author's responsibility to ensure that papers are written in clear and comprehensible English. Authors whose native language is not English are strongly advised to have their manuscripts checked by an English-speaking colleague prior to submission. English language help service: Upon request, Elsevier will direct authors to an agent who can check and improve the English of their paper (before submission). Please contact  authorsupport@elsevier.com for further information. Submission of a paper implies that it has not been published previously (except in the form of an abstract or as part of a published lecture or academic thesis), that it is not under consideration for publication elsewhere, that its publication is approved by all authors and tacitly or explicitly by the responsible authorities where the work was carried out, 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. All papers will be independently refereed.
Impact Factor Innovative Food Science and Emerging Technologies has been accepted for inclusion in the ISI Science Citation Index. Coverage began from the first issue of the 2005 volume; the journal's first impact factor will be in the 2007 JCR, published in 2008.
Types of Contributions Original high quality research papers; review articles; viewpoints; letters to the Editor; book reviews.
Manuscript Preparation General: Manuscripts must be typewritten, double-spaced with wide margins. A font size of 12 or 10 pt is required. The corresponding author should be identified (an E-mail address must be provided). Full postal addresses must be given for all co-authors. Authors should consult a recent issue of the journal for style if possible. 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. 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 8000 words 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. Other than the cover page, every page of the manuscript, including the title page, references, tables, etc. should be numbered; however, in the text no reference should be made to page numbers. Lines must be numbered consecutively throughout the manuscript.
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. "Steventon, Donald and Gladden (1994) studied the effects..." or "...similar to values reported by others (Anderson, Douglas, Morrison & Weiping, 1990)..."). For 2-6 authors all authors are to be listed at first citation. At subsequent citations use first author et al.. When there are more than 6 authors, first author et al. should be used throughout 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:
Hendrickx, M., Ludikhuyze, L., Van den Broeck, I., & Weemaes, C. (1998). Effects of high pressure on enzymes related to food quality. Trends in Food Science and Technology, 9(5), 197-203. Dörnenburg, H., Hemmerich, I., Martens, G., Wiesner, P., & Knorr, D. (1996). Stress responses and enzymatic browning reactions in potato cultures after high pressure treatment. In Conference GDL/EFFoST, Minimal Processing of Foods - A Challenge for Quality and Safety, Cologne, 6-9 November 1996. Matthews, R.H., & McCarthy, M.A. (1994). Nutritional quality of fruits and vegetables subject to minimal processes. In R. C. Wiley, Minimally processed refrigerated fruits and vegetables (pp. 313-326). New York: Chapman and Hall.
Citing and listing of web references. As a minimum, the full URL should be given. Any further information, if known (author names, dates, reference to a source publication, etc.), should also be given. Web references can be listed separately (e.g., after the reference list) under a different heading if desired, or can be included in the reference list.
Illustrations 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 with the figure number and the author's name. All figures are to have a caption. Captions should be supplied on a separate sheet.
If, together with your accepted article, you submit usable colour figures then Elsevier will ensure, at no additional charge, that these figures will appear in colour on the web (e.g., ScienceDirect and other sites) regardless of whether or not these illustrations are reproduced in colour in the printed version. For colour reproduction in print, you will receive information regarding the costs from Elsevier after receipt of your accepted article. Please note: Because of technical complications which can arise by converting colour figures to 'grey scale' (for the printed version should you not opt for colour in print) please submit in addition usable black and white prints corresponding to all the colour illustrations.
Preparation of electronic illustrations
General points
?Make sure you use uniform lettering and sizing of your original artwork.
?Save text in illustrations as "graphics" or enclose the font.
?Only use the following fonts in your illustrations: Arial, Courier, Helvetica, Times, Symbol.
?Number the illustrations according to their sequence in the text.
?Use a logical naming convention for your artwork files.
?Provide all illustrations as separate files.
?Provide captions to illustrations separately.
?Produce images near to the desired size of the printed version.
A detailed guide on electronic artwork is available on our website: http://www.elsevier.com/artworkinstructions You are urged to visit this site.
Proofs When your manuscript is received at the Publisher it is considered to be in its final form. Proofs are not to be regarded as 'drafts'. One set of page proofs in PDF format will be sent by e-mail to the corresponding author, to be checked for typesetting/editing. No changes in, or additions to, the accepted (and subsequently edited) manuscript will be allowed at this stage. Proofreading is solely your responsibility. A form with queries from the copy editor may accompany your proofs. Please answer all queries and make any corrections or additions required. The Publisher reserves the right to proceed with publication if corrections are not communicated. Return corrections within two working days of receipt of the proofs. Should there be no corrections, please confirm this. Elsevier will do everything possible to get your article corrected and published as quickly and accurately as possible. In order to do this we need your help. When you receive the (PDF) proof of your article for correction, it is important to ensure that all of your corrections are sent back to us in one communication. Subsequent corrections will not be possible, so please ensure your first sending is complete. Note that this does not mean you have any less time to make your corrections, just that only one set of corrections will be accepted. Proofs are to be returned to the Log-in Department, Elsevier Ltd, Elsevier House, Brookvale Plaza, East Park, Shannon, Co Clare, Ireland.
Offprints An electronic offprint or twenty five paper offprints will be supplied free of charge. If colour is paid for within an article, a further 100 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.
Copyright Upon acceptance of an article, authors will be asked to transfer copyright (for more information on copyright see http://www.elsevier.com/copyright). This transfer will ensure the widest possible dissemination of information. A letter will be sent to the corresponding author confirming receipt of the manuscript. A form facilitating transfer of copyright will be provided. If excerpts from other copyrighted works are included, the author(s) must obtain written permission from the copyright owners and credit the source(s) in the article. Elsevier has preprinted forms for use by authors in these cases: contact Elsevier Ltd., Global Rights Department, The Boulevard, Langford Lane, Oxford, OX5 1GB, UK; phone: (+44) 1865 843830, fax: (+44) 1865 853333, e-mail: permissions@elsevier.com
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 at http://www.elsevier.com/trackarticle. Other questions or queries will also be dealt with via the website http://www.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.
Innovative Food Science and Emerging Technologies carries no page charges
 |
| |
| |
|
|
|
| |
|
 |
 |
|
|
Editorial Board
|
Editorial Board |
|
|
Editors:
|
|
| D. Knorr |
Department of Food Technology, Berlin University of Technology, Königin-Luise-Str. 22, D-14195 Berlin 33, Germany. , Fax: +49 30 832 7663, Email: dietrich.knorr@tu-berlin.de
|
|
| M. Hendrickx |
Katholieke Universiteit Leuven, Department of Microbial and Molecular Systems, Center for Food and Microbial Technology, Laboratory of Food Technology, Kasteelpark Arenberg 22, B- 3001 Heverlee, Belgium, Fax: +32 16 321 960, Email: marc.hendrickx@biw.kuleuven.ac.be
|
|
|
Editorial Board:
|
|
| K. Autio |
VTT Biotechnology and Food Research, Finland
|
|
| S. Brul |
Unilever Research, Vlaardingen, The Netherlands
|
|
| M. Cole |
CSIRO, Sydney, Australia
|
|
| A. Delgado |
Technische Universität München, Germany
|
|
| P. Fryer |
University of Birmingham, UK
|
|
| B. German |
University of California, Davis, CA, USA
|
|
| V. Heinz |
Berlin University of Technology, Berlin, Germany
|
|
| D.G. Hoover |
University of Delaware, Newark, DE, USA
|
|
| A. Kelly |
University College Cork, Ireland
|
|
| T.P. Labuza |
University of Minnesota, St Paul, MN, USA
|
|
| A. Le Bail |
ENITIAA, Nantes, France
|
|
| O. Martin |
University of Lleida, Spain
|
|
| T. Mattila-Sandholm |
VTT, Helsinki, Finland
|
|
| M. Patterson |
Department of Agriculture for Northern Ireland and The Queen's University of Belfast, UK
|
|
| H. Ramaswamy |
McGill University, St Anne de Bellevue, Canada
|
|
| J.R. Raso |
Universidad de Zaragoza, Spain
|
|
| Y. Roos |
University College Cork, Ireland
|
|
| P.D. Sanz |
Instituto del Frio (CSIC), Madrid, Spain
|
|
| S. Sastry |
Ohio State University, Columbus, OH, USA
|
|
| K. Shetty |
University of Massachusetts, Amherst, MA, USA
|
|
| B.G. Swanson |
Washington State University, Pullman, WA, USA
|
|
| A. Van Loey |
Katholieke Universiteit Leuven, Heverlee, Belgium
|
|
| A.G.J. Voragen |
Wageningen Agricultural University, The Netherlands
|
|
| H. Watzke |
Nestec Ltd., Lausanne, Switzerland
|
|
| J. Welti-Chanes |
Universitad de las Americas - Puebla, Mexico
|
|
| Q.H. Zhang |
Ohio State University, Columbus, OH, USA
|
|
刊名字顺( Alphabetical List of Journals):
返回页首 