期刊名称：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Published six times a year, Food Science and Technology International is a highly ranked, peer reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering:
food processing engineering · composition · safety · nutritional quality · biotechnology · quality · physical properties · microstructure · microbiology · packaging · sensory analysis, bioprocessing · postharvest technology.publishes peer-reviewed high-quality articles by leading researchers of food science and technology that provide essential information for food scientists throughout the world. In addition, the journal publishes critical reviews, book reviews, brief scientific notes, and coverage of international congresses
Food Science and Technology International FSTI is a highly ranked, peer reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering:
food processing engineering · composition · safety · nutritional quality · biotechnology · quality · physical properties · microstructure · microbiology · packaging · sensory analysis, bioprocessing · postharvest technology.
Published six times per year with additional features such as critical reviews, book reviews, brief scientific notes, and coverage of international congresses, that provide essential information from food scientists throughout the world. The journal is published in English with abstracts in English and Spanish.
Food Science and Technology International also covers topics of special, current interest, such as:
· alternative food processing technologies
·environment-friendly processes
· genetically modified foods
· functional foods
· consumer behavior
· food microstructure
Abstracting/Indexing Services:
Academic Search Premier
ASFA, Biological & Living Resources
Biological Abstracts Family of Products
BIOSIS database
Business Source Corporate
Cab Abstracts
CEABA - VEB
Chemical Abstracts Service (CAS)
Compendex
Crop Physiology Abstracts
Current Contents, Agric, Bio, Env. Studies
EMBASE/Excerpta Medica
Food Science and Technology Abstracts
Foods Adlibron Publications
FROSTI
Global Health (Previously CAB Health)
Health & Safety Science Abstracts
Health Source
IALINE Service
Microbiology Abstracts
Paperchem
PASCAL database
Rice Abstracts
Science Citation Index Expanded
Sugar Industry Abstracts
Vocational Search
Instructions to Authors
Instructions for Authors
Manuscripts dealing with science and technology of food and beverages will be considered for publication in Food Science and Technology International, on the strict understanding that the material in whole or in part has not been, nor is being considered for publication elsewhere. Papers accepted become the copyright of the journal, and may not be published elsewhere in whole or in part without the Editor's permission in writing. Manuscripts are submitted in English:
1. Electronic submission of the manuscript as a PDF or MS Word file attached to an email message is the desired format for submission of papers. Otherwise, three double-spaced hard copies and one electronic version (on a 3.5 in. disk or CD using Microsoft Word in an IBM/PC format) should be submitted to:
US/Canada: Gustavo V. Barbosa-Canovas, Washington State University Food Engineering Program, Pullman, WA 99164-6120, USA. Email: barbosa@mail.wsu.edu
Europe: Remedios Melero, Managing Editor, Food Science and Technology International, PO Box 73, 46100 Burjasot, Valencia, Spain. Email: rmelero@iata.csic.es
Rest of the World: send to either of the above addresses. Revised manuscripts should be resubmitted in final print and electronic versions.
2. Centred title should be brief, followed by centred name, affiliation, address, country, and postal code (zip) of author(s). Indicate to whom correspondence and proofs should be sent, including a telephone number, fax number and e-mail address.
3. Research Papers: Include a 200-word abstract, keywords, an Introduction, Materials and Methods, Results and Discussion and References.
4. Reviews: Reviews of a scientific or applied field should include all major findings and bring together reports from a number of sources. A brief extract (about 200 words) should be given and references must be in the form shown below.
5. Notes: Notes should be used to report either important preliminary findings or results that do not require a full research article. An abstract of about 100 words or less is required.
6. Illustrations
Computer generated graphics. Any art that is sent electronically should be in .tif files, in 300 dpi resolution, for superior reproduction.
Line Drawings. Originals should always be submitted. Wherever possible, graphs should be boxed in, and scale divisions should be marked on the inside of the boxes. Grids should not be shown. Insofar as possible, explanations should be placed in the legend. Original drawings should not be larger than 20x25 cm (8x10 in); if this is impossible, they must be accompanied by two sets of small photoprints. Measurements should be indicated in SI units.
Lettering should be planned for 50 % reduction; text must be readable after reduction..
Photographs. Photographs should be supplied as glossy prints, and wherever possible, of the same size as they are to appear in the journal. Illustrations should be referred to as Figure 1, Figure 2, etc. The name(s) of the author(s) should be written on all illustrations, as should the Figure number. The indication 'Top' must be given, if necessary. Besides the original illustrations, one duplicate set must accompany each copy of the manuscript; these copies may be photoprints, if clear and legible.
Text must be readable after reduction.
8. References
The author's name with the year in parentheses is cited within the text. Where there are two authors both must be cited. The et al. form must always be used for three or more authors. Several papers by the same author and year must be followed by a, b, c etc. after the year. Submitted papers or unpublished oral presentations must not be listed as references; cite them in text as unpublished data or personal communications. Use complete Journals' names.
Reference examples:
Journal Article Reference:
Crandal P.G., Chen C.S. and Carter R.D. (1982). Models for predicting viscosity of orange concentrate. Food Technology 5: 245-252.
Book:
Diehl J.F. (1990). Safety of Irradiated Foods. New York: Marcel Dekker Inc. pp. 12-25.
Chapter of book:
Olsman W.J. and Hitchcock C. (1980). Detection and determination of vegetable proteins in meat products. In: King, R.D. (ed), Developments in Food Analysis Techniques-2 London: Applied Science Publishers Ltd. pp. 225-260.
Paper accepted:
Smith B. and Brown A. (2002). A new method for food analysis based on IR spectroscopy. Food Science and Technology international (in press).
Patent
Schobinger H, Durr P and Waldvogel R (1982). Verfahren zur Herstellung von Alkohol-freiem Wein oder Fruchtwein. Int. Patent WO/02723.
9. Figures, Tables, Equations: spelled out in text, capitalized. Figure 1 Table 1 Equation (9)
10. Tables: Number consecutively and type on a numbered, separate page.
Please use arabic numerals and supply a heading. Column headings should be explanatory and carry units. Do not include vertical rules.
11. Units and Abbreviations. SI units should be used.
12. Symbols. A list of symbols used and their meanings should be included if a large number of symbols appears in the text.
13. Proofreading and E-prints. Authors will receive page proofs, which.they should correct and return as soon as possible. An e-print order form for purchase of additional e-prints will be provided. No free e-prints can be provided; the correspondence author will receive one free copy of the journal for each contributor.
15. Headings. Your article should be structured into sections. Normally two headings are used as
follows:
Main Subhead: INTRODUCTION [capitalize and centre]
Secondary Subhead: Sources of TAH [capitalize first letter of main words, left justified]
16. Equations. Number equations with arabic numbers enclosed in parentheses at the right-hand margin. Type superscripts and subscripts clearly above or below the baseline, or mark them with a caret. Be sure that all symbols, letters, and numbers are distinguishable (e.g., 0 for zero, one or lowercase 'el', 'vee' or Greek nu).
17. Permissions. The author is responsible for obtaining releases from other publishers for Sage
Publications to publish material copyrighted by someone else.
GENERAL
Neither Food Science and Technology International nor the editorial board is responsible for the views expressed by individual contributors in articles published in the Journal.
English Language Editing Services: Please click here for information on professional English language editing services recommended by SAGE.
Editorial Board
| Managing Editor: |
Remedios Melero |
IATA CSIC, Spain |
| Editorial Board: |
Jose Miguel Aguilera |
Pontificia Universidad Catolica De Chile |
|
Stella Maris Alzamora |
Universidad De Buenos Aires, Argentina |
|
Elvira Costell |
Instituto de Agroqummica y Tecnologma de Alimentos, Spain |
|
T.Romen Gormley |
The National Food Centre Dunsinea, Ireland |
|
Jean Xavier Guinard |
University of California Davis, USA |
|
Richard W. Hartel |
University of Wisconsin, Madison, USA |
|
Manuela Juárez |
Instituto del Frio, (CSIC), Spain |
|
Franco M.Lajolo |
Universidad de São Paolo, Brazil |
|
Michele Marcotte |
Agriculture and Agri-Food Canada Food Res. & Dev. Center, Canada |
|
Wenceslao Moreda Martino |
Instituto de la Grasa. CSIC, Spain |
|
Antonio Mulet |
Universidad Politécnica de Valencia, Spain |
|
Octavio Paredes-López |
Centro de Investigacion y de Estodies Avanzados del IPN, Mexico |
|
Micha Peleg |
University of Massachusetts, USA |
|
Daniela Torreggiani |
C R A - I A A , Italy |
| 
