期刊名称：LWT-FOOD SCIENCE AND 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
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Food Science and Technology/Lebensmittel-Wissenschaft und Technologie is an established international bimonthly journal pertaining to all aspects of food science. Papers are published in the fields of chemistry, microbiology, biotechnology, food processing, and nutrition, and are written in English. Contributions are welcomed in the form of review articles, research papers, and research notes.
Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA
ISSN: 0023-6438 |
Instructions to Authors
Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology (lwt) is an international journal which publishes scientific papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. Submission of a paper will be held to imply that it presents original research, that it has not been published previously and that it is not under consideration for publication elsewhere.
SUBMISSION OF MANUSCRIPTS
Manuscripts should be submitted to the Editor-in-Chief:
Dr. J. Studer-Rohr
Institute of Food Science
Federal Institute of Technology
CH-8092 Zurich
Switzerland.
Contributions from Canada, North, Central and South America, Australia and the Far East should be submitted to the Editor:
Professor Rakesh K. Singh
Department of Food Science & Technology,
Food Science Building
University of Georgia
Athens, GA 30602-7610
USA
Authors can also upload their article as a LaTeX, Microsoft?(MS) Word? WordPerfect? PostScript or Adobe?Acrobat?PDF document via the "Author Gateway" page of this journal http://authors.elsevier.com, where you will also find a detailed description on its use. The system generates an Adobe Acrobat PDF version of the article which is used for the reviewing process. It is crucial that all graphical and tabular elements be placed within the text, so that the file is suitable for reviewing. Authors, Reviewers and Editors send and receive all correspondence by e-mail and no paper correspondence is necessary.
Note: compuscripts submitted are converted into PDF for the review process but may need to be edited after accetance to follow journal standards. For this and "editable" file format is necessary. See the section on "Electronic format requirements for accepted articles" and the further general instructions on how to prepare your article below.
Books for review should be sent to the Editors; all other correspondence should be sent directly to the publishers.
Four types of peer-reviewed papers will be published:
Short Reviews. These should present a focused aspect on a topic of current interest or an emerging field. They are not intended as comprehensive literature surveys covering all aspects of the topic. They should aim to give balanced, objective assessments by giving due reference to relevant published work, and not merely present the prejudices of individual authors or summarise only work carried out by the authors or by those with whom the authors agree. Undue speculation should also be avoided. These short reviews will receive priority in publication.
Reviews. Concise reviews of a scientific or applied field should include all major findings and bring together reports from a number of sources.
Research Papers. Reports of complete, scientifically sound, original research which contributes new knowledge to its field. The paper must be organised as described below.
Research Notes. Brief reports of scientifically sound, original research of limited scope of new findings. Research Notes have the formal organisation of a full paper. Such notes will receive priority of publication.
Peer Reviews It is the journal policy to keep the peer reviewing anonymous. Names of reviewers are only revealed if they are in agreement with the request of the author. When submitting a manuscript, authors may indicate names of experts who are not suitable/appropriate for reviewing the paper.
Language Manuscripts should be written in English. Authors whose mother tongue is not English are strongly advised to have their manuscripts checked by someone familiar with English scientific writing. The Editors reserve the right to make any necessary linguistic alterations without consulting the authors.
Preparation of Manuscripts Authors should aim at 6 printed pages (research papers) or 3 printed pages (research notes), which corresponds to approximately 18 and 9 pages of double-spaced type, respectively. All papers should follow the new style for Lebensmittel-Wissenschaft und-Technologie. Please see Volume 36 issue 1 onward. Manuscripts should be double-spaced throughout, typed on one side of the paper only (quarto or A4) and with a left-hand margin of not less than 4 cm. Three copies must be submitted, together with three sets of any photographs or drawings (including one set of originals). On the first page, immediately below the title, give authors' names, affiliations and business addresses. Number the lines of each page or use line-numbered paper. If your manuscript cites submitted but unpublished papers, send one copy of each of these papers with your manuscript.
The SI system (Systeme International d'Unites, often referred to as 'International Units') must be used for reporting units of measurement. Do not use %, ppm, M, N, etc. as units for concentrations. If analytical data are reported, replicate analyses must have been carried out and the number of replications must be stated.
Standard error or other evidence of reliability of data must be given.
Editorial Style Title. The title of the papers should be short but informative.
Abstract. Each article should include an abstract, not exceeding 200 words.
Introduction. In the Introduction, briefly review important prior publications and state the reasons for the investigation being reported.
Methods. Results. Discussion. Following the Introduction, authors are free to structure papers as appropriate. However, for the sake of clarity and uniformity, the above or similar section headings are recommended. If necessary, each section may be divided into further subsections, but do not use more than two levels for subtitles.
The Materials and Methods section must provide enough detail that a competent worker can repeat the experiments. However, detailed descriptions of well-known methods should be avoided in the experimental section. References to the relevant literature are sufficient. The Discussion should not be a compilation of current literature, but a consideration of the significance and consequences of the authors' present findings.
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:
Watt, D. K., Brasch, D. J., Larsen, D. S., & Melton, L. D. (1999). Isolation, characterisation, and NMR study of xyloglucan from enzymatically depectinised and non-depectinised apple pomace. Carbohydrate Polymers, 39(2), 165-180.
Closs, C. B., Roberts, I. D., Conde-Petit, B., & Eschler, F. (1997). Phase separation and rheology of aqueous amylopectin/ galactomannan systems. In E. J. Windhab, & B. Wolf. Proceedings of the 1st international symposium on food rheology and structure (pp. 233-237). Hannover: Vincentz Verlag.
Stephen, A. M. (1995). Food polysaccharides and their applications. New York: Marcel Dekker. Wurzburg, O. B. (1986). Cross-linked starches. In O. B. Wurzburg, Modified starches: properties and uses (pp. 41). Boca Raton, FL: CRC Press.
Digital Object Identifier
Academic Press assigns a unique digital object identifier (DOI) to every article it publishes. The DOI appears on the title page of the article. It is assigned after the article has been accepted for publication and persists throughout the lifetime of the article. Due to its persistence, it can be used to query Elsevier Science for information on the article during the production process, to find the article on the Internet through various Web sites, including ScienceDirect, and to cite the article in academic references. When using an Elsevier Science article in a reference section, it is important to include the article's DOI in the references as volume and part information is not always available for articles published online. The References section, below, shows samples of DOI included in references.
Tables
Tables should be numbered and headed by a short but informative title. The experimental conditions, as far as they are necessary for understanding, should be given. Use no vertical and few horizontal lines. Probabilities may be indicated by *P < 0.05, **P <0.01 and ***P <0.001. Tables should be submitted on separate sheets.
Figures and Illustrations (See also 'Artwork Instructions' for guidance)
Figures must be provided on separate sheets. Do not repeat material already included in tables. Figures should be comprehensible without reference to the text. All drawings, graphs and tracings should be in black India ink on good quality white paper or tracing paper and should not exceed 20 x 20.5 cm in size. Alternatively, good, sharp, glossy photoprints may be provided of illustrations which cannot be supplied as originals at this size. All illustrations should be clearly labelled with the author's name and must be consecutively numbered. Keys to graphs etc., should not appear on the figure, but only in the figure legend. Legends should consist of a short title followed by a brief description of experimental conditions and, where necessary, a key. Where it is necessary to use photographs, these should again be clearly labelled and numbered.
Colour Illustrations
Submit colour illustrations as original photographs, high-quality computer prints or transparencies, close to the size expected in publication, or as 35 mm slides. Polaroid colour prints are not suitable. 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. For further information on the preparation of electronic artwork, please see http://authors.elsevier.com/artwork. http://authors.elsevier.com/artwork 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.
Key Words
Four to five pertinent key words should be provided. If possible the Food Science and Technology Abstracts (FSTA) Thesaurus should be used (IFIS Publ., Shinfield, Reading RG2 9BB, UK http://www.foodScienceCentral.com).
Copyright/Off-Prints
Authors submitting a manuscript do so on the understanding that if it is accepted for publication, copyright in the article, including the right to reproduce the article in all forms and media, shall be assigned exclusively to The Society. The Copyright Transfer Agreement will be sent to you on receipt of your manuscript; the transfer of copyright does not take effect until the manuscript is accepted for publication. The written consent of the publisher must be obtained if any article is to be published elsewhere in the same form, in any language. It is the policy of the publisher that authors need not obtain permission in the following cases only: (1) to use their original figures or tables in their future work; (2) to make copies of their papers for use in their classroom teaching; and (3) to include their papers as part of their dissertations.
Offprints
In consideration for the assignment of copyright, 30 offprints of each paper will be supplied. Further offprints may be ordered at extra cost; the offprint order form will be sent with the proofs.
Manuscripts on Disk
When supplying your final, revised article please include, where possible, a disk of your manuscript on PC-compatible or Apple Macintosh computers, along with the hard copy printout. 5?" or 3?" sized disks and most word processing packages are acceptable, although Microsoft Word is preferred.
Please follow these guidelines carefully:
- Include an ASCII version on the disk, together with the word processed version if possible.
- Ensure that the files are not saved as read-only.
- Manuscripts prepared on disks must be accompanied by two hardcopies, including all figures and tables, printed with double spacing, and which may be used if setting from the disk proves impracticable.
- Ensure the final version of the hard copy and the file on the disk are the same. It is the authors' responsibility to ensure complete compatibility. If there are differences the hard copy will be used.
- The directives for preparing the paper in the style of the journal as set out in the Instructions to Authors must be followed: i.e.ensure the document is in the following order: Title; Authors; Addresses; Abstract; Keywords; Introduction; Methods; Results; Discussion; Acknowledgements; References; Tables; Figure legends; Footnotes.
- The operating system and the word processing software used to produce the article should be noted on the disk (e.g. DOS/ WordPerfect), as well as all file names. If UNIX, method of extraction should also be noted.
- The disk should also be labelled with the journal reference number (if known), manuscript reference number, author name(s), hardware and software used to generate the disk.
- Do not include copyright material, e.g. word processing software of operating system files, on the disk because this can create difficulties with Customs clearance.
- Package floppy disks in such a way as to avoid damage in the post.
Additional points to note:
- Use two carriage returns to end headings and paragraphs.
- Type text without end of line hyphenation, except for compound words.
- Do not use lower case 'l' for '1' or 'O' for '0'. (They have different typesetting values.)
- Footnotes, tables and figure captions should be saved in a separate file from the main text. Tables may be supplied in Microsoft Excel format. However, please ensure clear hard copies are supplied as they will almost certainly be typeset from the hard copy.
- Be consistent with punctuation and only insert a single space between words, numerical values and units and after punctuation.
- Please include a list of any special characters you have had to use, e.g. Greek, maths.
Illustrations Submitted on Disk
Authors' illustrations should also, where possible, be supplied as both hard copy and electronic files. Figures drawn using Aldus Freehand (Apple Macintosh) and saved as Encapsulated PostScript files (EPS) are preferred and should be supplied on a separate disk.
Editorial Board
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Editor-in-Chief: |
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| J. Studer-Rohr |
Institut für Lebensmittelwissenschaft, Zürich, Switzerland
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U.S. Editor:
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| R. Singh |
University of Georgia, USA
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Associate Editor:
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| M. Ruegg |
Federal Dairy Research Institute, Bern, Switzerland
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Editorial Board:
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| P. Allan-Wojtas |
Agriculture and Agri-Food Canada, Kentville, Nova Scotia, Canada
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| R. Amado |
Federal Institute of Technology, Zürich, Switzerland
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| G. Barbosa-Canavos |
Washington State University, Washington, USA
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| J. Cheftel |
Universite des Sciences et Techniques du Languedoc, Montpellier, France
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| J. Chirife |
University of Buenos Aires, Argentina
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| B. Donnelly |
Kansas State University, Kansas, USA
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| F. Escher |
Federal Institute of Technology, Zürich, Switzerland
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| P. Fantozzi |
Universita degli Studi di Perugia, Italy
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| R. Gormley |
The National Food Centre, Dublin, Ireland
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| S. Homma |
Ochanomizu University, Tokyo, Japan
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| A. Hosono |
Shinshu University, Nagano, Japan
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| M. Kalab |
Agriculture and Agri-Food Canada, Food REsearch Program, Guelph, Canada
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| A. Karlsson |
Department of Animal Product Quality, Research Centre Foulum, Ministry of Food, Agriculture and Fisheries, Tjele, Denmark
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| W. Kneifel |
University of Agricultural Sciences, Vienna, Austria
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| C. Lacroix |
Institut fur Lebensmittelwissenschaft, Zurich, Switzerland
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| K. Lorenz |
Colorado State University, Colorado, USA
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| A. Resurreccion |
University of Georgia, Griffin, USA
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| F. Rombouts |
Wageningen Agricultural University, Wageningen, The Netherlands
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| Y. Roos |
University College, Cork, Ireland
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| S. Sathe |
College of Human Sciences, The Florida State University, Florida, USA
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| P. Schieberle |
Technische Universität München, Garching, Germany
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| P. Shand |
University of Saskatchewan, Canada
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| W. Spiess |
Federal Research Center for Nutrition, Karlsruhe, Germany
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| S. Taylor |
University of Nebraska, USA
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| J. Thibault |
Department of Biochemistry, INRA, Nantes, France
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| D. Topping |
Glenthorne Laboratory, CSIRO, Australia
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| H. Watzke |
Nestle Research Centre, Lausanne, Switzerland
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