期刊名称：JOURNAL OF FOOD PROCESS ENGINEERING
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Aims and Scope
This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food.
Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing.
Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes. The processes include any physical properties and changes to the food product that result in preservation of the food, extending to transportation, product shelf-life, or improvements in the product quality attributes. Research on the following specific processes is given priority:
- Transport of liquid and solid foods
- Heating and cooling processes
- Refrigerated food storage
- Food preservation processes
- Food freezing and frozen food storage
- Food concentration processes
- Crystallization processes
- Dehydration processes for foods
- Frying processes
- Membrane separation processes
- Extrusion processes
- Packaging processes
- Non-thermal processes including irradiation processing, high pressure processing and minimal processing technologies
- Cleaning and sanitation processes
- Extraction processes with supercritical fluids
- Process development and design
- Process instrumentation and control including sensors
Emphasis is also given to process simulation, including mathematical models to describe processes and to allow for scale-up of processes for food manufacturing. The journal welcomes papers on food quality and papers that extend the horizon of food process engineering.
Instructions to Authors
Author Guidelines
JOURNAL OF FOOD PROCESS ENGINEERING
INFORMATION FOR AUTHORS
The Journal of Food Process Engineering publishes the best original research on applications of engineering principles and concepts to food and food processes with emphasis on process simulation, including mathematical models to describe processes and to allow for scale-up of processes for food manufacturing. The journal welcomes papers on food quality and papers that extend the horizon of food process engineering.
JFPE accepts manuscripts through online submission to Manuscript Central at http://mc.manuscriptcentral.com/jfpe. Please log in to the Manuscript Central site and choose the "Create an Account" tab in the top right corner of the window. The system will guide you through creating an account and will e-mail you with a username and password. To submit a manuscript, log in to manuscript central, enter your name and password, and then choose the "Author Center" option from the main menu. Complete instructions are provided to guide you through the submission process. No hard copies are necessary.
List on page one the title, which should be concise and informative; the complete name(s) of the author(s); the affiliation of the author(s); the name and email address to whom correspondence should be sent; and the names and email addresses of two potential reviewers of the manuscript. Include on page two the following:
1. An abstract of not more than 150 words that is intelligible by itself.
2. A description of not more than 150 words of the practical uses - actual or potential - of the research presented in your manuscript. This text should be entitled "Practical Applications" and appear just below the abstract.
3. A list of up to ten key words that reflect the paper's focus and content.
Begin the main text on page three and follow the arrangement described below:
?nbsp;Introduction: Be brief and state the reason for the work in relation to the field, indicating what new contribution is made by the work described.
?nbsp;Materials and Methods: Provide enough information to allow other investigators to repeat the work. Avoid repeating the details of procedures that have already been published elsewhere.
?nbsp;Results: Present results as concisely as possible. Do not use tables and figures to present of the same data.
?nbsp;Discussion: Interpret the results here. The results should not be repeated, though in some cases it might be desirable to combine results and discussion sections.
?nbsp;References: In the text, give references by the surname of the authors and the year, using et al. when there are more than two authors. In the References section, list all authors, organizing the references alphabetically by the primary author's surname.
See below for examples of the style to be used.
RIZVI, S.S.H. 1986. Thermodynamic properties of foods in dehydration. In Engineering Properties of Foods, (M.A. Rao and S.S.H. Rizvi, eds.) pp. 133-214, Marcel Dekker, New York.
MICHAELS, S.L. 1989. Crossflow microfilters ins and outs. Chem. Eng. 96, 84-91.
LABUZA, T.P. 1982. Shelf-Life Dating of Foods, pp. 66-120, Food & Nutrition Press, Trumbull, CT.
References in Articles
We recommend the use of a tool such as EndNote or Reference Manager for reference management and formatting.
EndNote reference styles can be searched for here:
http://www.endnote.com/support/enstyles.asp
Reference Manager reference styles can be searched for here:
http://www.refman.com/support/rmstyles.asp
Responsibility for the accuracy of citations rests entirely with the author(s). References to papers in press should indicate the name of the journal, following the abbreviation used in Chemical Abstracts, and should only be used for papers that have been accepted for publication. Refer to submitted papers by such terms as "unpublished observations" or "private communication," though use such resources only when absolutely necessary.
Follow standard nomenclature as used in the scientific literature and avoid laboratory jargon. If ab¬breviations or trade names are used, define the material or compound the first time that it is mentioned.
Figures, tables, and art: Figures, tables, and art should be intelligible without reference to the text, though each one should be referenced in the text.
Number figures consecutively with Arabic numerals. Include figure legends on separate pages.
Submit tables in Microsoft Word format, and number them consecutively with Arabic numerals. Include a description of experimental work or an explanation of symbols below the table proper. The title of the table should appear as in the following example:
TABLE 1.
ACTIVITY OF POTATO ACYL-HYDROLASES ON NEUTRAL LIPIDS,
GALACTOLIPIDS, AND PHOSPHOLIPIDS
There are three preferred formats for digital artwork submission: Encapsulated PostScript (EPS), Portable Document Format (PDF), and Tagged Image Format (TIFF). We suggest that line art be saved as EPS files. Alternately, these may be saved as PDF files at 600 dots per inch (dpi) or better at final size. Tone art, or photographic images, should be saved as TIFF files with a resolution of 300 dpi at final size. For combination figures, or artwork that contains both photographs and labeling, we recommend saving figures as EPS files, or as PDF files with a resolution of 600 dpi or better at final size. More detailed information on the submission of electronic artwork can be found at www.blackwellpublishing.com/authors/digill.asp
Acknowledgments: Where applicable, list acknowledgments on a separate page.
Short notes: Short notes will be published where the information is deemed sufficiently important to warrant rapid publication. The format for short papers may be similar to that for regular papers but more concisely written. Short notes may be of a less general nature and written principally for specialists in the particular area with which the manuscript is dealing. Manuscripts that do not meet the requirements of importance and necessity for rapid publication will, after notification of the author(s), be treated as regular papers. Regular papers may be very short in length.
Please be advised that clarity of language is a requirement of acceptance.
Those authors for whom English is not their primary language should seek the assistance of a professional editing service before submitting their manuscript for consideration. Follow the link below for more information on professional editing services:
http://www.blackwellpublishing.com/bauthor/english_language.asp
OnlineEarly: The Journal of Food Process Engineering is covered by Blackwell Publishing's OnlineEarly service. OnlineEarly articles are complete full-text articles published online in advance of their publication in a printed issue. They have been fully reviewed, revised and edited for publication, and the authors' final corrections incorporated. Authors cannot make changes to their articles after online publication. OnlineEarly articles are given a Digital Object Identifier (DOI), which allows each article to be cited and tracked before it is allocated to an issue. After print publication, the DOI remains valid can continue to be used to cite and access the articles.
Exclusive license: Publication in the journal is subject to the condition that the article (as a whole or in part) has not been published or submitted for publication elsewhere. In submitting the manuscript to the publisher, the author certifies that neither the author's contribution nor any text or figures procured and included by the author infringes upon the rights of a third party, and that the author alone is authorized to dispose of the existing right of utilization. The author will refrain from any other duplication and distribution or digital transfer and reproduction (e.g., on the Internet) during the period of the contract. In order for an article to be distributed as widely as possible in the journal, the author must grant Blackwell Publishing Ltd (Blackwell Publishing) an exclusive licence to publish the article, including the abstract in printed and electronic form, in all languages, and to administer subsidiary rights agreements with third parties for the full period of copyright and all renewals, extensions, revisions and revivals. The article is deemed to include all material submitted for publication with the exception of Letters, and includes the text, figures, tables, author contact details and all supplementary material accompanying the article.
Editorial Board
Edited by:
M. Elena Castell-Perez and Rosana Moreira
Print ISSN: 0145-8876
Online ISSN: 1745-4530
Frequency: Bi-monthly
Current Volume: 31 / 2008
Editorial Information
Co-Editors
M. Elena Castell-Perez
Department of Biological and Agricultural Engineering
Texas A&M University
College Station, TX 77843-2117
USA
Rosana Moreira
Department of Biological and Agricultural Engineering
Texas A&M University
College Station, TX 77843-2117
USA
Editorial Board
Dr Balasubramanian, V.M., Assistant Professor
Department of Food Science and Technology
The Ohio State University
USA
Dr Sheryl Barringer, Professor
Department of Food Science and Technology
The Ohio State University
USA
Dr Osvaldo H. Campanella, Professor
Purdue University
Agricultural & Biological Eng. Dept.
USA
Dr X.D. Chen, Professor
Department of Chemical Engineering
Monash University
Australia
Dr Paulo Henrique Alves Da Silva
Adjunct Professor
Federal University of Viçosa
Brazil
Dr Jane S. dos Reis Coimbra, Ad. Professor
Department of Food Technology
Federal University of Viçosa
Brazil
Dr Christopher R. Daubert, Associate Professor
Food Science Dept.
North Carolina State University
USA
Dr Ljubica Dokic
Faculty of Technology
University of Novi Sad
Serbia and Montenegro
Dr Ferruh Erdogdu, Assistant Professor
Department of Food Engineering
University of Mersin
Turkey
Dr Brian E. Farkas, Associate Professor
Department of Food Science
North Carolina State University
USA
Dr Richard Hartel, Professor
Department of Food Science
University of Wisconsin
USA
Dr Kevin M. Keener, Associate Professor
Department of Food Science
North Carolina State University
USA
Dr Tatiana Koutchma
National Center for Food Safety and Technology
Summit-Argo, IL 60501
Dr John M. Krochta, Professor
Department of Food Science & Technology
Department of Biological & Agricultural Engineering
University of California at Davis
USA
Dr Yubin Lan, Assistant Professor
Agricultural Engineering
Fort Valley State University
USA
Dr Y. Martin Lo, Associate Professor
Dept. Nutrition & Food Science
University of Maryland
USA
Dr Jorge Lozano, Professor
Universidad Nacional del Sur
Bahia Blanca
Argentina
Dr Ronnie Magee, Professor of Food Process Engineering
Queen's University Belfast
Belfast
Northern Ireland
Dr M. Angela A. Meireles, Professor of FEA
Universidade Estadual de Campinas
Brazil
Dr. Ibrahim O. Mohammed
Department of Food Science
College of Food and Agriculture
United Arab Emirates
Dr Mark Morgan, Associate Professor
Department of Food Science
Purdue University
USA
Fernando A. Osorio Lira, Professor
Universidad de Santiago de Chile
Depto. Ciencia y tecnologia de Alimentos
Chile
Dr Graciela Wild Padua
Department of Food Science and Human Nutrition
University of Illinois at Urbana
USA
Dr Hosahalli Ramaswamy
Macdonald Campus of McGill
Department of Food Science & Agricultural Chemistry
Canada
Dr Cristina Ratti, Associate Professor
Dept Sols et Genie Agroalimentaire
Universit?Laval, Ste-Foy
Canada
Dr R. Roger Ruan, Professor
Department of Biosystems and Agricultural Engineering
Department of Food Science and Nutrition/Department of Biobased Products
University of Minnesota
USA
Dr Elaine P. Scott, Associate Professor
Department of Mechanical Engineering
Virginia Polytechnic & State University
USA
Dr Thomas H. Shellhammer, Associate Professor
Department of Food Science and Technology
Oregon State University
USA
Dr Ricardo Simpson
Departamento de Procesos Químicos Biotecnológicos y Ambientales
Universidad Técnica Federico Santa María
Chile
Dr Da-Wen Sun, Director; Chair, CIGR Section VI
Food Refrigeration & Computerised Food Technology Group
National University of Ireland, Dublin
(University College Dublin)
Dr Gilles Trystam, Professor
Département de Génie industriel alimentaire
ENSIA - Massy
France
Dr Jan Vermant
Department of Chemical Engineering
K.U.Leuven
Belgium
Dr Kit Keith L. Yam, Associate Professor
Department of Food Science
Rutgers, The State University of New Jersey
USA
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