期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION
 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
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
TopIndexed / Abstracted in
AGRICOLA Database (National Agricultural Library)
AGRIS Database (FAO)
CAB HEALTH (CABI)
CABDirect (CABI)
CAS: Chemical Abstracts Service (CAS)
Chemoreception Abstracts (Online Edition)
CSA Biological Sciences Database (CSA/CIG)
CSA Environmental Sciences & Pollution Management Database (CSA/CIG)
CSA Microbiology Databases (CSA/CIG)
Current Abstracts (EBSCO)
Current Contents® (Thomson ISI)
Current Contents®/Agriculture, Biology & Environmental Sciences (Thomson ISI)
Embiology (Elsevier)
Food Science & Technology Abstracts
IBIDS: International Bibliographic Information on Dietary Supplements
Index Veterinarius (CABI)
InfoTrac
Journal Citation Reports/Science Edition (Thomson ISI)
Packaging Month (PIRA)
Review of Medical and Veterinary Mycology
Science Citation Index Expanded (also known as SciSearch®)
SCOPUS (Elsevier)
Soybean Abstracts Online (coverage dropped)
Instructions to Authors
INFORMATION FOR AUTHORS
The Journal of Food Processing and Preservation welcomes submissions encompassing chemical, physical, quality, and engineering properties of food materials, including important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
MANUSCRIPT SUBMISSION
The Journal of Food Processing and Preservation operates an online submission and peer review system that allows authors to submit articles online and track their progress via a web interface. Please read the remainder of these instructions to authors and then visit: http://mc.manuscriptcentral.com/jfpp. IMPORTANT: Please check whether you already have an account in the system before trying to create a new one. If you have reviewed or authored for the journal in the past year it is likely that you will have had an account created.
All papers must be submitted via the online system.
Cover Letter. A cover letter must accompany each submitted manuscript and may be created electronically on the Web submission site. The letter should provide the corresponding author's name, postal and e-mail addresses, and telephone and fax numbers. Unless different instructions are furnished in the cover letter, all Editorial correspondence concerning receipt, status, review, revision, and publication of manuscripts will be sent only to one person who has been assigned as the "corresponding author" during the evaluation period. The corresponding author is responsible for communicating the manuscript status to all coauthors of the paper. The letter should address the significance of the manuscript, provide a list of at least six (6) keywords, and list any graphics for which color is requested. Authors are also urged to provide the names and email addresses of two potential reviewers of the manuscript.
File types. Preferred formats for the text and tables of your manuscript are .doc, .rtf, .ppt, .xls. LaTeX files may be submitted provided that an .eps or .pdf file is provided in addition to the source files. Figures may be provided in .tiff or .eps format.
Please note: This journal does not accept Microsoft Word 2007 documents at this time. Please use Word's "Save As" option to save your document as a .doc file type. If you try to upload a Word 2007 document in Manuscript Central you will be prompted to save .docx files as .doc files.
NEW MANUSCRIPT
Non-LaTeX users. Upload your manuscript files. At this stage, further source files do not need to be uploaded.
LaTeX users. For reviewing purposes you should upload a single .pdf that you have generated from your source files. You must use the File Designation "Main Document" from the dropdown box.
REVISED MANUSCRIPT
Non-LaTeX users. Editable source files must be uploaded at this stage. Tables must be on separate pages after the reference list, and not be incorporated into the main text. Figures should be uploaded as separate figure files.
LaTeX users. When submitting your revision you must still upload a single .pdf that you have generated from your revised source files. You must use the File Designation "Main Document" from the dropdown box. In addition you must upload your TeX source files. For all your source files you must use the File Designation "Supplemental Material not for review". Previous versions of uploaded documents must be deleted. If your manuscript is accepted for publication we will use the files you upload to typeset your article within a totally digital workflow.
COPYRIGHT AND PERMISSIONS
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 assign to Wiley-Blackwell the copyright in and to the article, and all rights therein, including but not limited to the right to publish, republish, transmit, sell, distribute and otherwise use the article in whole or in part in electronic and print editions of the Journal and in derivative works throughout the world, in all languages and in all media of expression now known or later developed, and to license or permit others to do so. Reproduction, posting, transmission or other distribution or use of the final article in whole or in part in any medium by the author as permitted by this Agreement requires a citation to the Journal and an appropriate credit to Wiley-Blackwell as Publisher suitable in form and content as follows:
(Title of Article, Author, Journal Title and Volume/Issue, Copyright © [year], copyright owner as specified in the Journal). Links to the final article on Wiley-Blackwell's website are encouraged where appropriate.
Copyright Transfer Agreement (CTA). Authors will be required to sign a Copyright Transfer Agreement transferring copyright in the article from the author to the publisher. The CTA will allow the publisher to publish the article in print and online, to administer rights, and to follow up on any infringements of copyright. Manuscripts will not be sent to the publisher for production until a CTA form has been signed and submitted. Please submit a completed, signed Copyright Transfer Agreement form when submitting an article for publication. The CTA can be found by clicking on the link http://www.wiley.com/go/ctaaus.
Authors must sign, scan and upload the Copyright Transfer Agreement to the online system:
Permission grants. If the manuscript contains extracts, including illustrations, from other copyright works (including material from online or intranet sources) it is the author's responsibility to obtain written permission from the owners of the publishing rights to reproduce such extracts using the Wiley Permission Request Form.
The Copyright Transfer Agreement Form and the Permissions Request Form should be uploaded as "Supplementary files not for review" with the online submission of your article.
If you do not have access to a scanner, further instructions will be given to you after acceptance of the manuscript.
Submission of a manuscript will be held to imply that it contains original unpublished work and is not being submitted for publication elsewhere at the same time.
Note to NIH Grantees. Pursuant to NIH mandate, Wiley-Blackwell will post the accepted version of contributions authored by NIH grant-holders to PubMed Central upon acceptance. This accepted version will be made publicly available 12 months after publication. For further information, see http://www.blackwellpublishing.com/bauthor/CTA.asp.
MANUSCRIPT STYLE
The language of the journal is English. 12-point type in one of the standard fonts: Times, Helvetica, or Courier is preferred. It is not necessary to double-line space your manuscript. Tables must be on separate pages after the reference list, and not be incorporated into the main text. Figures should be uploaded as separate figure files.
During the submission process you must enter the full title, short title of up to 70 characters and names and affiliations of all authors. Give the full address, including email, telephone and fax, of the author who is to check the proofs. Also, include the names and email addresses of two potential reviewers of the manuscript.
Include the name(s) of any sponsor(s) of the research contained in the paper, along with grant number(s) .
Enter an abstract of not more than 150 words for all articles. An abstract is a concise summary of the whole paper, not just the conclusions, and is understandable without reference to the rest of the paper. It should contain no citation to other published work.
Include up to six keywords that describe your paper for indexing purposes.
Include 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.
The main text should follow the arrangement described below:
• 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.
• 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.
• Results: Present results as concisely as possible. Do not use tables and figures to present of the same data.
• 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.
• References: Responsibility for the accuracy of citations rests entirely with the author(s). 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.
Reference style. 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 abbreviations or trade names are used, define the material or compound the first time that it is mentioned.
Where possible the DOI* for the reference should be included at the end of the reference. Online citations should include date of access.
References should be listed in the following style:
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.
*The Digital Object Identifier (DOI) is an identification system for intellectual property in the digital environment. Developed by the International DOI Foundation on behalf of the publishing industry, its goals are to provide a framework for managing intellectual content, link customers with publishers, facilitate electronic commerce, and enable automated copyright management.
Illustrations. Should be intelligible without reference to the text, though each one should be referenced in the text. Number illustrations consecutively with Arabic numerals. The title of the illustration should appear as in the following example:
TABLE 1.
ACTIVITY OF POTATO ACYL-HYDROLASES ON NEUTRAL LIPIDS,
GALACTOLIPIDS, AND PHOSPHOLIPIDS
Upload each figure as a separate file in either .tiff or .eps format, the figure number and the top of the figure indicated. Compound figures e.g. 1a, b, c should be uploaded as one figure. Tints are not acceptable. Lettering must be of a reasonable size that would still be clearly legible upon reduction, and consistent within each figure and set of figures. Where a key to symbols is required, please include this in the artwork itself, not in the figure legend. More detailed information on the submission of electronic artwork can be found at http://authorservices.wiley.com/bauthor/illustration.asp All illustrations must be supplied at the correct resolution:
Black and white and colour photos - 300 dpi
Graphs, drawings, etc - 800 dpi preferred; 600 dpi minimum
Combinations of photos and drawings (black and white and colour) - 500 dpi
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
POST ACCEPTANCE
Further information. For accepted manuscripts the publisher will supply proofs to the corresponding author prior to publication. This stage is to be used only to correct errors that may have been introduced during the production process. Prompt return of the corrected proofs, preferably within two days of receipt, will minimize the risk of the paper being held over to a later issue. Once your article is published online no further amendments can be made. Free access to the final PDF offprint of your article will be available via Wiley-Blackwell's Author Services (http://authorservices.wiley.com/bauthor).
Author Services. Manuscript now accepted for publication? If so, please register for Wiley-Blackwell's Author Services to access your article PDF offprint and enjoy the many other benefits the services offers, including Article Tracking, E-mail Publication Alerts, and Citation Tools. Visit http://authorservices.wiley.com/bauthor/ to register.
Early View. The Journal of Food Processing and Preservation is covered by Wiley-Blackwell's Early View service. Early View articles are complete full-text articles published online in advance of their publication in a printed issue. Articles are therefore available as soon as they are ready, rather than having to wait for the next scheduled print issue. Early View articles are complete and final. They have been fully reviewed, revised and edited for publication, and the authors' final corrections have been incorporated. Because they are in final form, no changes can be made after online publication. The nature of Early View articles means that they do not yet have volume, issue or page numbers, so Early View articles cannot be cited in the traditional way. They are therefore given a Digital Object Identifier (DOI), which allows the article to be cited and tracked before it is allocated to an issue. After print publication, the DOI remains valid and can continue to be used to cite and access the article.
Online Open. OnlineOpen is available to authors of primary research articles who wish to make their article available to non-subscribers on publication, or whose funding agency requires grantees to archive the final version of their article. With OnlineOpen, the author, the author's funding agency, or the author's institution pays a fee to ensure that the article is made available to non-subscribers upon publication via Wiley InterScience, as well as deposited in the funding agency's preferred archive. For the full list of terms and conditions, see http://www3.interscience.wiley.com/authorresources/onlineopen.html#OnlineOpen_Terms.
Any authors wishing to send their paper OnlineOpen will be required to complete the payment form available from our website at: https://secure.interscience.wiley.com/funded_access.html
Prior to acceptance there is no requirement to inform an Editorial Office that you intend to publish your paper OnlineOpen if you do not wish to. All OnlineOpen articles are treated in the same way as any other article. They go through the journal's standard peer-review process and will be accepted or rejected based on their own merit.
Editorial Board
Editorial Information
Editor
Y. Martin Lo, Nutrition and Food Science, University of Maryland, College Park, MD
Associate Editor (North America):
Charles Onwulata, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA
Charles.onwulata@ars.usda.gov (215)233-6497; Fax (215)233-6795
Associate Editor (Asia):
James Swi-Bea 'Jim' Wu, Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
jsbwu@ntu.edu.tw +(886)-933942398; Fax +(866)-2-23620849.
Associate Editor (Europe):
Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia, Sofia, Bulgaria
agf@tu-sofia.bg Tel. /Fax: (+359 2) 965 33 22
Editorial Board:
William E. Artz, Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL
wartz@uiuc.edu Tel./Fax: (217)333-9337
Diane M. Barrett, Department of Food Science and Technology, University of California, Davis, CA
dmbarrett@ucdavis.edu (530)752-4800; Fax (530)752-4759
John C. Bruhn, Department of Food Science and Technology, University of California, Davis, CA
jcbruhn@ucdavis.edu (530)752-2192; Fax (530)752-4759
K.C. 'Sam' Chang, Department of Cereal and Food Sciences, North Dakota State University, Fargo, ND
kow.chang@ndsu.edu Tel./Fax: (701)231-7485
Haiqiang Chen, Department of Animal and Food Sciences, University of Delaware, Newark, DE
haiqiang@udel.edu (302)831-1045; Fax: (302)831-2822
Ming-Ju Chen, Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
cmj@ntu.edu.tw + (866)-2-33664169; Fax + (866)-2-27324070
M. Monica Giusti, Department of Food Science and Technology, Ohio State University, Columbus, OH
giusti.6@osu.edu (614)247-8016
Navam Hettiarachchy, Department of Food Science & Institute of Food Science and Food Engineering, University of Arkansas, Fayetteville, AR
nhettiar@uark.edu (479)575-4779; Fax (479)575-6936
Kathiravan Krishnamurthy
Department of Food and Animal Sciences, Alabama A&M University, Normal, AL
kathiravan.rps@gmail.com (256)372-4177; Fax: (256)372-5432
Sea C. Min, School of Food Science, University of Idaho, Moscow, ID
smin@uidaho.edu (208)885-0162; Fax (208)885-2567
Steven Pao, Agricultural Research Station, School of Agriculture, Virginia State University, Petersburg, VA
spao@vsu.edu (804)524-6715; Fax (804)524-5186
Cristina Sabliov, Biological and Agricultural Engineering Department, Louisiana State University, Baton Rouge, LA
csabliov@agcenter.lsu.edu (225)578-1055
Xiaoyuan Wang, Jiangnan University, China
xwang@jiangnan.edu.cn
Wen-Hsin 'Cindy' Wu, Seafood Product Research Center, Pacific Regional Laboratory Northwest, Office of Regulatory Affairs, Food and Drug Administration, Bothell, WA
cindy.wu@fda.hhs.gov (425)483-4939; Fax (425)483-4918
Yanyun Zhao, Department of Food Science and Technology, Oregon State University, Corvallis, OR
yanyun.zhao@orst.edu (541)737-9151; Fax (541)737-1877
Qixin Zhong, Department of Food Science and Technology, University of Tennessee, Knoxville, TN
qzhong1@utk.edu (865)974-6196; Fax (865)974-7332
Juming Tang, Biological Systems Engineering, Washington State University, Pullman, WA
jtang@wsu.edu (509)335-2140; Fax (509) 335-2722
Jitu Patel, Environmental Microbial and Food Safety LaboratoryUSDA-ARS, Beltsville, MD
jitu.patel@ars.usda.gov (301) 504-7003; Fax (301) 504-8438
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