期刊名称：JOURNAL OF FOOD BIOCHEMISTRY
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Contents and abstracts of the Journal of Food Biochemistry, which is published six times a year by Food and Nutrition Press. Coverage includes the effects of handling, storage and processing on the biochemistry of food tissues and systems. Contents and abstracts are available from Volume 24 Number 5 (October 2000).
Instructions to Authors
Typewritten manuscripts (4 copies) should be submitted to the editorial office. The typing should be double-spaced throughout with one-inch margins on all sides.
Page one should contain: the tile, which should be concise and informative; the complete name(s) of the author(s); affiliation of the author(s); a running title of 40 characters or less; and the name and mail address to whom correspondence should be sent. Include E mail address of corresponding author if available.
Page two should contain an abstract of not more than 150 words. This abstract should be intelligible by itself.
The main text should begin on page three and will ordinarily have the following arrangement:
Introduction: This should be brief and state the reason the work in relation to the field. It should indicate what new contribution is made by the work described.
Materials and Methods: Enough information should be provided to allow other investigators to repeat the work. Avoid repeating the details of procedures which have already been published elsewhere.
Results: The results should be presented as concisely as possible. Do not use tables and figures for presentation of the same data.
Discussion: The discussion section should be used for the interpretation of results. The results should not be repeated.
In some cases, it might be desirable to combine results and discussion sections.
References: References should be given in the text by the surname of the authors and the year. Et al. should be used in the text when there are more than two authors. All authors should be given in the References section. In the References section the references should be listed alphabetically. See below for style to be used.
CRABBE, T., O'CONNELL, J. P., SMITH, B. J. AND DOCHERTY, A. J. 1994. Reciprocated matrix metalloproteinase activation: a process performed by interstitial collagenase and progelatinase A. Biochem. 33(48), 14419-14425.
DE GROOT, S. J. 1995. Edible species. In Fish and Fishery Products Composition, Nutritive Properties and Stability, (A. Ruiter, ed.) pp. 31-76, CAB International, Wallingford.
WHITAKER, J. R. 1993. Principles of Enzymology for the Food Sciences, Second Edition, 648 pp., Marcel Dekker, Inc., New York.
Journal abbreviations should follow those used in Chemical Abstracts. Responsibility for the accuracy of citations rests entirely with the author(s). References to papers in press should indicate the name of the journal and should only be used for papers that have been accepted for publication. Submitted papers should be referred to by such terms as "unpublished observations" or "private communication." However, these last should be used only when absolutely necessary.
Tables should be numbered consecutively with Arabic numerals. The title of the table should appear as below:
TABLE 1.
ACTIVITY OF POTATO ACYL-HYDROLASES ON NEUTRAL LIPIDS.
GALACTOLIPIDS, AND PHOSPHOLIPIDS
Description of experimental work or explanation of symbols should go below the table proper. Type tables neatly and correctly as tables are considered art and are not typeset.
Figures should be listed in order in the text using Arabic numbers. Figure legends should be typed on a separate page. Figures and tables should be intelligible without reference to the text. Authors should indicate where the tables and figures should be placed in the text. Photographs must be supplied as glossy black and white prints. Line diagrams should be drawn with black waterproof ink on white paper or board. The lettering should be of such a size that it is easily legible after reduction. Each diagram and photograph should be clearly labeled on the reverse side with the name(s) and author(s) and title of paper. When not obvious, each photograph and diagram should be labeled on the back to show the top of the photograph or diagram.
Acknowledgments: Acknowledgments should be listed on a separate page.
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 which do not meet the requirement 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.
Standard nomenclature as used in the scientific literature should be followed. Avoid laboratory jargon. If abbreviations or trade names are used, define the material or compound the first time that is mentioned.
EDITORIAL OFFICE: Prof. Norman F. Haard, Food Science and Technology, University of California, Davis, Davis, CA 95616 USA. Tel: (530)752-2507, FAX: (530)752-4759, Email: nfhaard@ucdavis.edu.
Editorial Board
Editor:
Dr. Norman F. Haard, Institute of Marine Resources, Department of Food Science & Technology, University of California, Davis, CA 95616
Telephone: (530)752-2507
Fax: (530)752-4759
Email: nfhaard@ucdavis.edu
Associate Editor:
Dr. Benjamin Kofi Simpson, Department of Food Science & Agricultural Chemistry, McGill University (Macdonald Campus), 21111 Lakeshore Road, Ste. Anne de Bellevue, Quebec H9X 3V9 Canada
Telephone: (514)398-7898
Fax:(514)398-7977
Email: simpson@agradam,lan.mcgill.ca
Interested parties contact Food & Nutrition Press, Inc., 6527 Main Street,
POB 374, Trumbull, CT 06611 regarding subscriptions, samples, back issues
or Guides for Authors. <FOODPRESS@worldnet.att.net>
Dr. Soottawat Benjakul
Department of Food Technology
Faculty of Agro-Industry
Prince of Songkla University
Hat Yai, Songkla 90110, Thailand
Phone: 66-74-446729
Fax: 66-74-212889
email: Soottawat BENJAKUL
Interests: Seafoods, muscle, proteins, enzymes, proteinase, proteinase inhibitor, surimi, freezing
Dr. Jean-Marc Chobert
Institut National de la Recherche
Agronomique
Laboratorie d'Etude des Interactions des
Mol¨¦cules Alimentaires
Rue de la G¨¦raudiere
B.P. 1627, 44316
Nantes Cedex 03 FRANCE
Tel: 33-40-67-50-85
FAX: 33-40-67-50-84
Email: chobert@nantes.inra.fr
Interests: Milk and milk products, proteins-physicochemical properties, chemical/enzyme modification, functional properties, biotechnology, site-directed mutagenesis, enzyme engineering
Srinivasan Damodaran
Winder-Bascom Professor
University of Wisconsin-Madison
Department of Food Science
1605 Linden Drive, Madison, WI 53706
Tel: 608-263-2012
Fax: 608-262-6872
Email: Srinivasan Damodaran
Interests:
Dr. Ann-Charolette Eliasson
Food Technology, Center for Chemistry and Chemical Engineering
Lund University
P.O. Box 124
S-221 00 Lund, Sweden
Phone: + 46 46 222 9674 Fax: + 46 46 222 9517
e-mail: Ann-Charlotte.Eliasson@livsteki.lth.se
Dr. Marilyn Erickson
Center for Food Safety & Quality Enhancement
University of Georgia
Griffen, GA 30223
Tel: (770) 412-4742
Fax (770) 229-3216
Email: "Dr. Marilyn Erickson"
www.griffin.peachnet.edu/cfsqe
Interests
Professor Patrick Fox
Department of Food Chemistry
University of Cork
Cork, IRELAND
Tel: 353-21-276871
FAX: 353-21-270001
"Prof. Patrick Fox"
Interests: Dairy products, especially dairy chemistry, food enzymology
Dr. Fernando Garcia-Carreno
Centro de Investigaciones
Biologicas del Noroeste, S.C.
Biotechnologia, AP 128, La Paz BCS
MEXICO 23000
Tel: 52(112)53633
FAX: 52(112)54710
Email: fgarcia@cibnor.conacyt.mx
Interests: Proteins, enzymes, proteinases, proteinase inhibitors
Dr. Rafael Jimenez-Flores
Dairy Products Technology Center
California Polytechnic State University
San Luis Obispo, CA 93407-0216
Tel: (805)756-6103
FAX: (805)756-2998
Email: rjimenez@calpoly.edu
Interests: Milk and milk products chemistry and biochemistry, molecular biology, genetic engineering, enzymes in milk, bio-active peptides, protein-lipid interactions, protein-carbohydrate interactions, microbial ecology in dairy products.
Dr Tye Lanier
Department of Food Science
Box 7624
North Carolina State University
Raleigh, NC 27695
Tel: 919-515-2964
tyre@unity.ncsu.edu
Interests: seafood, surimi, muscle foods
Dr. Eunice Li-Chan
Department of Food Science
University of British Columbia
6650 N.W. Marine Drive
Vancouver B.C.
CANADA V6T1Z4
Tel: (604)822-6182 or 822-3404
FAX: (604)822-3959
Email: ecyl@unixg.ubc.ca
Interests: Proteins, chemistry, spectroscopy, purification, multivariate analysis, fish, dairy, egg.
Dr. Maurice R. Marshall
Food Science & Human Nutrition Department
Food and Environmental Toxicoloty
Laboratory
P.O. Box 110720
University of Florida
Gainesville, FL 32611-0720
Tel: (352)392-1978
FAX: (352)392-1988
Email: mrma@gnv.ifas.ufl.edu
Interests: Enzymes (Proteases, phenoloxidases, pectinesterace), purification, characterization, seafood-chemistry, biochemistry, analysis.
Dr. Bonnie Sun Pan
National Taiwan Ocean University
Department of Marine Food Science
2 Pei Ning Road
Keelung 20224
TAIWAN
Tel: 886(2)4631841
FAX: 886(2)4627716
Email: "Bonnie Sun Pan"
"Bonnie Sun Pan"
Interests: Seafood, food chemistry
Dr. Kirk L. Parkin
Department of Food Science
University of Wisconsin
1605 Linden Drive
Madison, WI 53706
Tel: (608)263-2011
FAX: (608)262-6872
Email: klparkin@facstaff.wisc.edu
Interests: Enzymes, microaqueous enzymology, lipids (Biosynthesis, restructuring, modification, analysis, oxidation); plant products (postharvest and processing aspects); alliums and organo sulfur compounds
Dr. Rao Ping-fan
Institute of Biotechnology
Fuzhou University
523, Gongye Rd.
Fuzhou, Fujian
PEOPLE'S REPUBLIC OF CHINA 350002
Tel/FAX: 86-591-3732462(Office);
86-591-7840521(Home)
Email: pfrao@fzu.edu.cn
Interests: Food proteins, biomacromolecules, isolation and characterization, HPLC, traditional Chinese medicinal foods
Dr. Shridhar K. Sathe
Department of Nutrition, Food and
Movement Sciences
418A Sandels Bldg.
Florida State University
Tallahassee, FL 32306-2033
Tel: (904)644-5837
FAX: (904)644-0700
Email: ssathe@mailer.fsu.edu
Interests: Enzymes, proteins, legumes, cereals, carbohydrates
Dr. Kenji Sato
Department of Food Science & Nutrition
Kyoto Prefectural University
Faculty Living Science
Shimogamo, Kyoto 606
JAPAN
Tel/FAX: 81-75-723-3503
Email: k_sato@kpu.ac.jp (Kenji Sato)
Interests: Peptides, protein, seafood, chromatography, collagen
Dr. Kalidas Shetty
Department of Food Science
Program of Molecular & Cellular Biology
Chenoweth Laboratory
Box 31410
University of Massachusetts
Amherst, MA 01003-1410
Tel: (413)545-1022
FAX: (413)545-1262
Email: Kalidas@foodsci.umass.edu
Dr. Zdzislaw E. Sikorski
Dept. of Food Chemistry & Technology
Technical University Politechnia Gdanska
80-952 Gdansk
POLAND
Tel: 48-58-3471246(0ffice)
48-58-416114(Home)
FAX: 48-58-347-2694
Email: sikorski@altis.chem.pg.gda.pl
Interests: Food proteins, meat products, fish products, dairy products, lipids
Dr. Rickey Yada
Professor and Asst. Vice President Research Agri-Food Programs
Department of Food Science
University of Guelph
Guelph, Ontario
CANADA N1G2W1
Tel: (519)824-4120 Ext. 8915
FAX: (519)824-0847 OR 824-6631
Email: ryada@uoguelph.ca
Web site: http://www.oac.uoguelph.ca/foodsci
Interests: Protein structure/function, enzymology, molecular biology, chemical modification, dairy proteins, fruit and vegetable postharvest physiology
| 
