期刊名称：TRENDS IN 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
Trends in Food Science & Technology is the only truly international peer-reviewed mini-review journal in its field. It provides all those concerned with the science and technology of food analysis, development, manufacture, storage and marketing with concise and critical synopses of important advances from across the full spectrum of food research, from the molecular and microstructural level, through raw material processing to food engineering, novel processing methods, automation, quality control and assurance, microbiological safety issues, advances in preservation and packaging technologies and sensory analysis. Its role is to fill the gap between the specialized primary journals and general trade magazines, by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.
Each issue includes a variety of Reviews, Viewpoints, Conference Reports and Book Reviews, as well as a monthly selection of the most innovative new patents filed worldwide plus a calendar of upcoming conferences, courses and exhibitions.
Only Trends in Food Science & Technology provides the critical information link between advances in basic scientific research and their applications in the food industry.
Writing for Trends in Food Science and Technology
Articles published in Trends in Food Science and Technology are specially commissioned by the Editors in association with the international Editorial Advisory Board. However, we do welcome ideas from readers for articles on new trends and controversies at the leading edge of food research.
A brief synopsis of the proposal (about 1 page long, briefly detailing the intended focus and purpose of the article, and if possible including a few key references) should first be sent to one of the Editors, who will provide detailed comment and help develop an appropriate coverage when relevant. Information on the technical preparation of final manuscripts can be found in the 'Guide to Authors' on this web-site or obtainable from the Editorial Office.
All articles should be international in scope and aimed at a broad audience of academic and industrial-based food scientists. Please note that commissioning does not guarantee acceptance; all Reviews, and the majority of Feature and Viewpoint articles, are subjected to editorial and independent peer review by at least two international experts in the appropriate field to ensure that they are balanced and scientifically accurate. All articles also undergo thorough review by our in-house editorial team to ensure clarity, readability and adherence to the journal's style guidelines.
Ideas are welcomed for the following types of article:
Trends in Food Science and Technology Reviews focus on promising areas of food research that are advancing rapidly or in need of re-review in the light of recent progress in the underlying sciences or changing priorities within the food industry. More concise than conventional reviews (usual length is 4-5 printed journal pages), they should focus on the latest developments, their potential industrial applications and future research needs.
Features highlight specific topics of broader interest to the food science community, such as new research institutes, funding initiatives, major legislative developments or innovative approaches to food science education.
The Viewpoint section provides a forum for personal opinions, observations or hypotheses, to present new perspectives and advance understanding of controversial issues by provoking debate and comment. Key arguments should, however, be supported by published references.
Conference Reports highlight and assess important new developments presented at relevant conferences worldwide. If you would like to be a reporter for TIFS, please contact the Editor before the meeting, enclosing a copy of the latest conference circular.
Trends in Food Science and Technology also welcomes Letters to the Editor concerned with issues raised by articles recently published in the journal or by recent developments in the food sciences. These may be submitted informally to the Editor at any time.
Please address all article suggestions and Letters to one of the Editors:
Executive Editor: Dr Paul Finglas, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA; Fax: +44 (0) 1603 507723; E-mail: paul.finglas@bbsrc.ac.uk
European Editor: Dr John O'Brien, Groupe Danone, 15 avenue Galilee, 92350 Le Plessis Robinson, Paris, France; Fax: +33 (1) 47 01 1580; E-mail: jobrien353@aol.com
North American Editor: Professor Rickey Yada, Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada; Fax: +1 519 824 0847; E-mail: ryada@uoguelph.ca
Or to the Editorial Office:
Food Science and Technology Editorial Office (TIFS), Elsevier Science, The Boulevard, Langford Lane, Kidlington, Oxon, OX5 1GB; Fax: +44 (0) 1865 843 960; E-mail: tifs@elsevier.co.uk
Instructions to Authors
Submission of Papers
Please read Writing for TIFS in the Description section prior to submitting an article http://www.elsevier.nl/locate/tifs. All articles are specially commissioned by the Editor, in association with the international Advisory Editorial Board. However, we do welcome ideas from readers for articles on new trends and controversies at the leading edge of food research
Executive Editor: Dr Paul Finglas, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK. Fax: +44 (0) 1603 507723; E-mail: paul.finglas@bbsrc.ac.uk
European Editor: Dr John O'Brien, Groupe Danone, 15 avenue Galilée, 92350 Le Plessis Robinson, Paris, France. Fax: +33 (1) 47 01 1580; E-mail: jobrien@danone.com
North American Editor: Professor Rickey Yada, Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada. Fax: +1 519 824 0847; E-mail: ryada@uoguelph.ca
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 Contributions
Reviews - focusing on promising areas of food research that are advancing rapidly or are in need of re-review in the light of recent progress; Features - highlighting specific topics of broader interest to the food science community, such as new research institutes, funding initiatives, major legislative developments or innovative approaches to food science education; Viewpoint - providing a forum for personal opinions, observations or hypotheses; Conference reports - to highlight and assess important new developments presented at relevant conferences worldwide; Letters to the Editor - concerned with issues raised by articles recently published in the journal or by recent developments in the food sciences.
Manuscript Preparation
General: Manuscripts must be typewritten, double-spaced with wide (4cm) margins on one side of white paper. Good quality printouts with a font size of 12pt are required. Each line and page of the manuscript should be numbered throughout. 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.
Abstracts: Reviews, Feature and Viewpoint articles should be provided with an Abstract of no more than 100 words (2-3 sentences), summarising concisely the purpose and content of the paper.
Text: Follow this order when typing manuscripts: Title, Authors, Affiliations, Abstract, Main text, Future Trends or Conclusion (indicating current hypotheses, potential applications and likely future trends and research needs), References, 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.
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, and should be as full as possible, listing all authors, the full title of articles and journals, publisher and year. 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.
Illustrations: A maximum combined total of 5 figures, tables and boxes are allowed. 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 that should always indicate the source of the figure. 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. TIFF, JPEG or EPS files are preferred for electronic graphic files. Graphics made in Word or WordPerfect generally have too low a resolution to be reproduced in print. Suggested packages to use include Adobe Illustrator (version 3 or above), Freehand and Corel Draw.
Photographs: 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: Colour reproduction is available if the author is willing to bear the additional and incremental reproduction and printing costs.
Boxes: Boxes are useful to highlight a concept that is central to the article, or to set aside necessary explanatory material that might otherwise impede the flow of the text. Boxes may contain only text, or a mixture of text and figures.
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 submission
Authors 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 or see Author Enquiries below.
Proofs
If at all possible, authors are requested to provide an e-mail address, as proofs will be e-mailed to the author as a PDF file (first named author if no corresponding author is identified of multi-authored papers) and should be returned within 48 hours of receipt. Corrections should be restricted to typesetting errors; any others 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 sent back to us in one communication. Subsequent corrections will not be possible, so please ensure your first sending is complete. Proofs are to be returned to the Log-in Department, Elsevier Science, The Boulevard, Langford Lane, Kidlington, Oxford, OX5 1GB, UK, fax +44 (0)1865 843905, e-mail crauthor@elsevier.co.uk
Offprints
Fifty offprints will be supplied free of charge. Alternatively, authors can forgo their free offprints for one year's subscription of Trends in Food Science and Technology. If colour has been paid for within the article, 100 extra 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 (produced after publication of an article) will incur a 50% surcharge.
Copyright
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, without the author relinquishing his/her 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 a similar nature, and translations. It also 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 material for which copyright already 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 related to proofs, are provided when an article is accepted for publication.
Trends in Food Science and Technology carries no page charges
Guide to Online Submission
Introduction
Welcome to the Elsevier online submission service. This service has been designed to be as easy as possible to use. Authors can upload their article as a LaTeX, Microsoft® (MS) Word® or WordPerfect®. It is also possible to submit an article in PostScript or Adobe® Acrobat® PDF format, but if the article is accepted it will be necessary to send in the original source files.
The system generates an Adobe Acrobat PDF version of the article which is used for the reviewing process. Authors, Reviewers and Editors send and receive all correspondence by e-mail and no paper correspondence is necessary. Note: articles are converted into PDF for the review process but may be edited after acceptance to follow journal standards.
Click here for a walkthrough of the online submission process
What to submit?
Journal specific guidelines on types of article accepted and how to prepare your article can be found in the Author Gateway journal page, in the Guide for Authors.
File Formats
Word Processor Formats
Please submit your article as a file in one of the following formats:
MS Word 6
MS Word 97
MS Word 98 for Macintosh®
MS Word 2000
WordPerfect 6.1 or higher
RTF
Important notes on word processor file preparation
For review purposes you must submit your article as a SINGLE FILE. You need to embed all your figures and tables within this file.
Fonts: Please choose Times, Times New Roman, Courier, Arial or Helvetica fonts as much as possible. Other fonts (e.g. Chinese, Japanese and Korean (CJK) character fonts) may cause the PDF conversion to fail. If your manuscript does not correctly convert to PDF, replace the font(s) where necessary and try again.
Most formatting codes will be removed or replaced on processing your article so there is no need for you to apply excessive layout styling. In addition, avoid options such as automatic word breaking, justified layout, double columns, automatic paragraph numbering (especially for numbered references). However, do use bold face, italic, subscripts, superscripts, etc.
For the production of your article you will also have to submit your graphic files separately as high resolution graphics. (See also the section on Electronic Artwork below.)
LaTex
For general instructions on how to prepare an article using LaTeX, see the Latex file guidelines. In addition, please note the following:
Include all your graphics in the LaTeX file, e.g. with the \includegraphics from the graphics package.
Submit any special class (or style) files and other macro files with your article. We are using an up-to-date TeX installation (TeXLive5d), so you need not include any of the standard packages.
PDF
If possible, please submit the original LaTeX or word processor files: this website will take care of converting them into a PDF file.
If you wish to create your own PDF, download the ES_review.joboptions to the "Settings" folder of your Acrobat Distiller and choose the "ES_review" joboptions before converting your file.
Note: This joboptions file is for Adobe Distiller v4.05 and later. If you are still working with an older version, or if you need more help, see. PDF settings .
File naming
To avoid confusion, please make sure your file has a short, descriptive name. Short means less than 30 characters and descriptive means names like figure1.tif and smith-article-version1.doc.
Electronic Artwork
For the production of your paper in the journal we need high-resolution graphic files in either TIFF or EPS. For information on how to prepare your artwork for electronic submission, see http://authors.elsevier.com/artwork.
The online submission process
Find the journal on the Author Gateway by searching or browsing
Read the 'Guide for Authors' for specific instructions on submitting a paper to that journal
Click on the 'online submisssion' link in the right hand journal services box
Log in if you are already a registered user (if you are not already a registered user you need to 'create a profile' by submitting your contact details and choosing a username/password combination). This creates a completely secure environment to send your paper to us online.
Once you are logged in you are taken to the Journal's submission page where you choose to 'Submit New Paper'. You are taken through the following steps:
Enter data related to your manuscript (Title, Authors, Keywords etc.)
Choose the accepting Editor. (if the Journal has more than one Editor, you will find a drop-down list with the names of all the Editors of this Journal to whom you may submit your article. The journal Guide for Authors will give you more information on how to decide which Editor to choose)
Upload your manuscript file(s). See the section on File Formats for more information.
The website creates a PDF from your source file(s). You must check this PDF as it will be sent to the reviewers. If the PDF is not OK edit and resubmit your source file(s) or contacts author support for advice - PDF/PostScript source can be submitted as well as LaTeX/Word Processor files.
Upload your figures separately for the production process and select how you want your figures to appear in print (colour or black and white). If the figures are too large (>5 Mb) you may send manually direct to the editor.
Check your submission details are correct and press submit to send your files to the journal editor
You will receive an acknowledgement email to say the paper is under review
Until the review process is completed you will not be able to update your submission from the website. If you have made a mistake you must contact the editor.
If revision is required:
You will receive an email from the editor
You can revise your paper by using the link in the email which takes you back to the online submission service (when revising your paper all the previous information is retained - no retyping is needed but it can be updated and new files attached). Alternatively you can access the paper directly from the Journal's online submission page or from 'my home' on the Author Gateway.
Make any changes necessary and add or remove figures/other files
A revised PDF is created which is sent to the editor at the end of the process and you receive an acknowledgement email
Once your new version is submitted you will not be able to make any further revisions from the website
After submission
For information on the status of your article, please contact the Editor to whom you submitted your article. There is an email link to the editor in the journal's online submission service or on 'my home' in the Author Gateway.
Final decision:
You will receive an email containing the final decision of the Editor, containing editorial comments.
After acceptance
Once your paper has been accepted you can track its progress from your home page on the Author Gateway. It will automatically move from the 'Online Submissions' section of 'my home' to 'Accepted Papers'. From here you can view the progress of your paper through the production process to the final published article. We will also email you with the major milestones, including a direct link to your article when it appears on ScienceDirect. For more information on tracking go to Getting Published with Elsevier.
Help
If you have any comments about this document, or any difficulties using this electronic submission site, please contact Author Support at Elsevier.
Click here for a walkthrough of the online submission process
Editorial Board
European Editor:
J. O'Brien, Groupe Danone, 15 Avenue Galilée, 92350 Le Plessis Robinson, France Fax: +33 1 41 07 47 75, Email: jobrien@danone.com
North American Editor:
R. Yada, Department of Food Science, University of Guelph, Ontario N1G 2W1, Canada Fax: +1 519 824 0847, Email: ryada@uoguelph.ca
Executive Editor:
P. Finglas, Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK Fax: +44 01603 507723, Email: paul.finglas@bbsrc.ac.uk
Advisory Editorial Board:
K. Buckle, University of New South Wales, Australia
F. M. Clydesdale, University of Massachusetts, USA
P. F. Fox, University College, Cork, Ireland
W. Holzapfel, Institut fur Hygiene und Toxikologie, Karlsruhe, Germany
P. Jelen, University of Alberta, Canada
D. Knorr, Berlin University of Technology, Germany
T. P. Labuza, National Food and Nutrition Consultants, USA
H. Lelieveld, Unilever Research Vlaardingen, The Netherlands
S. H. McNamara, Hyman, Phelps & McNamara, PC, USA
V. J. Morris, Institute of Food Research, UK
J. R. Piggott, University of Strathclyde, UK
S. S. H. Rizvi, Cornell University, USA
G. Ros, University of Murcia, Spain
S. Salminen, University of Turku, Finland
D. Schaffner, Rutgers University, USA
A. O. Scott, Lyons-Tetley Ltd., UK
C.T. Sempos, University of Buffalo, USA
J. F. Tomera, 254 South Street, MA, USA
P. J. Wood, Agriculture and Agri-Food Canada
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