期刊名称：JOURNAL OF AQUATIC FOOD PRODUCT 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
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology to all aspects of research, development, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
�harvesting and handling practices
�processing with traditional and new technologies
�refrigeration and storage
�packaging and storage
�distribution
�safety and traceability
�byproduct utilization
The journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering; all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses such as animal feed and nonfood applications. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
Instructions to Authors
Submission. Journal of Aquatic Food Product Technology receives all manuscript submissions electronically via their cholarOne Manuscripts website located at: http://mc.manuscriptcentral.com/WAFP. ScholarOne Manuscripts allows for rapid submission of original and revised manuscripts, as well as facilitating the review process and internal communication between authors, editors and reviewers via a web-based platform. For ScholarOne Manuscripts technical support, you may contact them by e-mail or phone support via http://scholarone.com/services/support/. If you have any other requests please contact Miriam Vandersea, Technical Editor, at mtvandersea@gmail.com. Each manuscript must be accompanied by a statement that it has not been published elsewhere and that it has not been submitted simultaneously for publication elsewhere. Authors are responsible for obtaining permission to reproduce copyrighted material from other sources and are required to sign an agreement for the transfer of copyright to the publisher. All accepted manuscripts, artwork, and photographs become the property of the publisher.
All parts of the manuscript should be typewritten, double-spaced, with margins of at least one inch on all sides. Number manuscript pages consecutively throughout the paper. Authors should also supply a shortened version of the title suitable for the running head, not exceeding 50 character spaces. Each article should be summarized in an abstract of not more than 100 words.
Avoid abbreviations, diagrams, and reference to the text in the abstract.
References.
Journal: Bower, C.K., Avena-Bustillos, R.J., Olsen, C.W., McHugh, T.H., and Bechtel, P.J. 2006.Characterization of fish skin gelatin gels and films containing the antimicrobial enzyme lysozyme. J. Food Sci. 71: 141-145.
Book: Bergmeyer, H.U. 1974. Methods of enzymatic analysis. Academic Press Inc., New York.
Contribution to a Book: Haard, N.F. and Simpson, B.K. 1994. Proteases from aquatic organisms and their uses in the seafood industry. In: Fisheries Processing: Biotechnological applications. Martin, A.M. (Ed.) Chapman & Hall, New York. pp. 133-154.
Illustrations. Illustrations submitted (line drawings, halftones, photos, photomicrographs, etc.) should be digital files. Digital files are recommended for highest quality reproduction and should follow these guidelines:
-
300 dpi or higher
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Sized to fit on journal page
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EPS, TIFF, or PSD format only
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Submitted as separate files, not embedded in text files
Color Illustrations. Color illustrations will be considered for publication; however, the author will be required to bear the full cost involved in color art reproduction. Color art can be purchased for online only reproduction or for print + online reproduction.
Color reprints can only be ordered if print + online reproduction costs are paid. Rates for color art reproduction are: Online Only Reproduction: $225 for the first page of color; $100 each for the next three pages of color. Print + Online Reproduction: $900 for the first page of color; $450 each for the next three pages of color. A custom quote will be provided for articles with more than four pages of color.
Tables and Figures. Tables and figures (illustrations) should not be embedded in the text, but should be included as separate heets or files. A short descriptive title should appear above each table with a clear legend and any footnotes suitably identified elow. All units must be included. Figures should be completely labeled, taking into account necessary size reduction. Captions should be typed, double-spaced, on a separate page of the electronic document.
Proofs. Page proofs are sent to the designated author using Taylor & Francis' Central Article Tracking System (CATS). They must be carefully checked and returned within 48 hours of receipt.
Reprints and Issues. Reprints of individual articles are available for order at the time authors review page proofs. A discount on reprints is available to authors who order before print publication. Each corresponding author will receive 3 complete issues in which the article publishes and a complimentary PDF. This file is for personal use only and may not be copied and disseminated in any form without prior written permission from Taylor and Francis Group, LLC.
Editorial Board
CO-EDITORS
Torger B rresen, Ph.D.
Technical University of Denmark
DTU Aqua-National Institute of Aquatic Resources
Lyngby, Denmark
David P. Green, Ph.D.
North Carolina State University
Department of Food, Bioprocessing and Nutrition Sciences
Seafood Laboratory
Morehead City, NC
USA
TECHNICAL EDITOR
Miriam T. Vandersea - North Carolina State University, Morehead City, NC, USA
BOOK REVIEW EDITOR
Keith W. Gates - University of Georgia, Brunswick, G, USA
EDITORIAL BOARD
A. Javier Border as, Ph.D. -Instituto del Frio, CSIC, Madrid, Spain
H. Allan Bremner, Ph.D. - Allan Bremner and Associates, Australia
Graham Clive Fletcher - New Zealand Institute for Plant & Food Research Limited, Auckland, New Zealand
Takashi Hirata, Ph.D. - Kyoto University, Kyoto, Japan
Ian A. Johnston, Ph.D. - University of St. Andrews, Scotland, UK
Chong Lee, Ph.D. -University of Rhode Island, West Kingston, RI, USA
Francoise Leroi, Ph.D. - IFREMER, Nantes Cedex 03, France
Chengchu Liu, Ph.D. - Shanghai Ocean University, Shanghai, China
Roy E. Martin, National Fisheries Institute, Inc., Spring Hill, VA, USA
Michael T. Morrissey, Ph.D. - Oregon State University, Portland, OR, USA
J rg Oehlenschl ger, Ph.D. - Max Rubner-Institut, FRINF, Hamburg, Germany
George M. Pigott, Ph.D, P.E. - Sea Resources Engineering Inc., Kirkland, WA, USA
Joe M. Regenstein, Ph.D. - Cornell University, Ithaca, NY, USA
Mark P Richards, PhD - University of Wisconsin, Madison, WI
Fereidoon Shahidi, Ph.D. - Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Juan L. Silva, Ph.D. - Mississippi State University, Mississippi State, MS, USA
Yi-Cheng Su, Ph.D. - Oregon State University, Astoria, OR, USA
Ingrid Undeland, Ph.D. - Chalmers University of Technology, Goteb rg, Sweden
Hans Van de Vis, Ph.D. - IMARES, Wageningen, The Netherlands
Jirawat Yongsawatdigul, Ph.D. - Suranaree University of Technology, Nakhon Ratchasima, Thailand
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