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期刊名称：FOOD BIOPHYSICS
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Food Biophysics publishes research on physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. Biophysical studies of food involve research at the intersection of food chemistry, biology, and engineering. The topics of research include the structure of food molecules, biopolymers, and food materials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods or food processing operations; mechanisms of antimicrobial action; structure/function relationships in food biopolymers; novel techniques in food biophysics, including spectroscopic, thermal and rheological studies; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
Related subjects » Analytical Chemistry - Biophysics & Biological Physics - Food Science & Nutrition
Impact Factor: 1.371 (2009) *
* Journal Citation Reports®, Thomson Reuters
Abstracted/Indexed in:
Academic OneFile, AGRICOLA, CAB International, ChemWeb, Current Contents/ Agriculture, Biology & Environmental Sciences, EMBiology, Food Science and Technology Abstracts, Gale, Global Health, Google Scholar, Journal Citation Reports/Science Edition, OCLC, Science Citation Index Expanded (SciSearch), SCOPUS, Summon by Serial Solutions, VINITI - Russian Academy of Science
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
Instructions to Authors
Online Submission
Online Submission via Editoral Manager
We are pleased to announce that we have provided an online system of manuscript tracking called Editorial Manager HTTPS://WWW.EDITORIALMANAGER.COM/FOBI/.
Authors are encouraged to submit their articles to Food Biophysics ONLINE. This will allow quicker and more efficient processing of your manuscript.
Manuscript Preparation
Manuscripts are to be submitted in their final form. Papers must be written in English, and authors are urged to aim for clarity, brevity, and accuracy of information and language. Authors whose first language is not English should have their papers checked for linguistic accuracy by a native English speaker.
Submitted manuscripts should conform to the following format and sequence:
TITLE PAGE: containing 1) a short running head of no more than 40 characters (count letters and spaces), 2) first name, middle initial, last name of each author, 3) Institutions with full addresses for each author, 4) name, address, telephone and fax numbers, and e-mail address of author responsible for correspondence about the manuscript, 5) disclaimers, if any, 6) the source(s) of support in the form of grants, equipment drugs, or all of these, and 7) state if meeting presentation-name of meeting and date and year.
ABSTRACT: of not more than 250. The abstract should state the purpose of the study or investigation, basic procedures (study subjects or experimental animals and observational and analytical methods), main findings (give specific data and their statistical significance, if possible), and the principal conclusions. Emphasize new and important aspects of the study or observation and use only approved abbreviations.
KEY WORDS: Provide and identify as such, up to six key words that will assist indexers in cross-indexing your article and that may be published with the structured abstract.
TEXT, arranged in the order: 1) INTRODUCTION-clearly state the purpose of the article. Summarize the rationale for the study or observation. Give only strictly pertinent references, and do not review the subject extensively, 2) MATERIALS AND METHODS-describe your selection of the observational or experimental subjects clearly. Identify the methods, apparatus (manufacturer’s name and address in parenthesis), and procedures in sufficient detail to allow others to reproduce the results. Give references to established methods, including statistical methods; provide references and brief descriptions of methods that have been published but are not well-known, describe substantially modified methods, including statistical methods, give reasons for using them, and evaluate their limitations, 3) RESULTS-present your results in a logical sequence in the text, tables, and figures. Do not repeat in the text all the data in the tables and/or illustrations; emphasize or summarize only important observations, 4) DISCUSSION-emphasize the new and important aspects of the study and conclusions that follow from them. Do not repeat in detail data given in the Results section. Include in the Discussion the implications of the findings and their limitations and relate the observations to other relevant studies. Link the conclusions with the goals of the study but avoid unqualified statements and conclusions not completely supported by your data. Avoid claiming priority and alluding to work that has not been completed. State new hypotheses when warranted, but clearly label them as such. Recommendations, when appropriate, may be included, and 5) ACKNOWLEDGMENTS-acknowledge only persons who have made substantive contributions to the study. Authors are responsible for obtaining written permission from everyone acknowledged by name because readers may infer their endorsement of the data and conclusions.
REFERENCES: The author is responsible for the accuracy of the references. Citations in the text should be identified by superior Arabic numerals without parentheses and the list of the references at the end of the paper should be numbered consecutively in the order they are first mentioned in the text. Authors should identify references in the text, tables, and legends. Only works referred to in the text and already accepted for publication can be included. Authors should use the form of references adopted by the American Physical Society. For seven or more authors please list the first three authors followed by et al.
TABLES: Each table should be numbered consecutively with Arabic numerals. Footnotes to tables should be indicated by lower-case superscript letters. If you use data from another published or unpublished source, obtain permission and acknowledge fully.
LEGENDS: Legends must be brief, self-sufficient explanations of the figures and tables in no more than four or five lines. Remarks such as “For explanation, see text” should be avoided. The legends should be typed double-spaced on a separate page. When symbols, arrows, numbers or letters are used to identify parts of the illustration, identify and explain each one clearly.
FIGURES: Figures should be limited to those essential for the text. The same results should be presented as either the graph or tables, not as both. Color may be used without charge for the electronic edition of the journal if files are supplied but will appear in the printed version at the author’s expense: $1150 per article.
Guidelines for Electronically Produced Illustrations for Print
GENERAL
- Send figures separately from the text (i.e. files should not be integrated with text files).
VECTOR (line) GRAPHICS
- Vector graphics exported from a drawing program should be stored in EPS format.
- Suitable drawing program: Adobe Illustrator. For simple line art the following drawing programs are also acceptable: Corel Draw, Freehand, Canvas.
- No rules narrower than .25 pt.
- No gray screens paler than 15% or darker than 60%.
- Screens meant to be differentiated from one another must differ by at least 15%.
SPREADSHEET/PRESENTATION GRAPHICS
- Most presentation programs (Excel, PowerPoint, Freelance) produce data that cannot be stored in an EPS format. Therefore graphics produced by these programs should be avoided.
- Artwork created from programs not providing tiff or eps files should be provided as a good-quality scan.
HALFTONE FIGURES
- Black & white and color figures should be saved in TIFF and EPS formats.
- Figures should be created using Adobe Photoshop whenever possible.
SCANS
- Scanned reproductions of black and white photographs should be provided as 300 ppi TIFF files.
- Scanned color figures should be provided as TIFF files scanned at the minimum of 300 ppi with a 24-bit color depth.
- Line art should be provided as TIFF files at 600 ppi.
- We do prefer having the original art as our printers have drum scanners, which allow for better reproduction of critical medical halftones.
GRAPHICS QUALITY
If you are submitting electronic graphics that you have scanned, be prepared to send the hard copy originals upon request. While the electronic files you have created are satisfactory for the review process, they may not be of sufficient quality for printing. This also holds true for files created in low-resolution graphics environments such as MS Powerpoint, etc.
GRAPHICS FROM VIDEOS
- Separate files should be prepared for the frames from a video that are to be printed in the journal. When preparing these files you should follow the same rules as listed under Halftone Figures.
ALL FIGURES, whether photographs, graphs, or diagrams, should be numbered consecutively. Line drawings should be supplied as clear black and white drawings suitable for reproduction. All lines should be of uniform thickness. Letters and numbers should be of professional quality and proper dimensions. All figures submitted should allow for high quality reproduction at a same size permitting direct printing (with no reduction) usually 12.7 by 17.3 cm (5 by 7 inches) but no larger than 20.3 by 25.4 cm
(8 by 10 inches). The publisher reserves the right to reduce figures. Micrographs have an internal magnification marker; the magnification should also be stated in the legend. Please note that Publisher cannot return original art to authors.
Springer Open Choice
In addition to the normal publication process (whereby an article is submitted to the journal and access to that article is granted to customers who have purchased a subscription), Springer now provides an alternative publishing option:
Springer Open Choice. A Springer Open Choice article receives all the benefits of a regular subscription−based article, but in addition is made available publicly through Springers online platform SpringerLink. To publish via Springer Open Choice, upon acceptance please visit the link below to complete the relevant order form and provide
the required payment information. Payment must be received in full before publication or articles will publish as regular subscription−model articles. We regret that Springer Open Choice cannot be ordered for published articles.
Editorial Board
Editor-in-Chief:
Richard D. Ludescher, Dept. of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
Associate Editors:
John Brady, Dept. of Food Science, Cornell University, Ithaca, NY, USA
Milena Corredig, Canada Research Chair in Food Nanostructure, Dept. of Food Science, University of Guelph, Ontario, Canada
Erik van der Linden, Food Physics Group, Agrotechnology and Food Sciences Group, Wageningen University, Wageningen, Netherlands
Jochen Weiss, Food Structure and Functionality Laboratories Department of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
Editorial Board:
Jose M. Aguilera, Dept. of Chemical Engineering and Bioprocesses, Pontificia Universidad Catolica de Chile, Santiago, Chile
Dane Bicanic, Biophysics Division, Agrotechnology and Food Sciences Group, Wageningen University, Wageningen, The Netherlands
Attilio Cesàro, Laboratory of Physical and Macromolecular Chemistry, University of Trieste, Trieste, Italy
Elvira Costell, Laboratory of Physical and Sensory Properties, Instituto de Agroquimica y Tecnologia de Alimentos CSIC, Burjassot, Spain
John Coupland, Dept. of Food Science, Pennsylvania State University, University Park, PA, USA
Douglas G. Dalgleish, Dept. of Food Science, University of Guelph, Guelph, Ontario, Canada
Srinivasan Damodaran, Dept. of Food Science, University of Wisconsin, Madison, WI, USA
Eric Dickinson, Procter Dept. of Food Science, University of Leeds, Leeds, UK
A.-C. Eliasson, Food Technology Division, Lund University, Lund, Sweden
Søren Balling Engelsen, Dept. of Food Science, Copenhagen University, Fredericksberg, Denmark
Imad A. Farhat, Firmenich, Geneva, Switzerland
Harry Gruppen, Laboratory of Food Chemistry, Wageningen University, Wageningen, Netherlands
Andreas Hahn, Institute of Food Science, University of Hannover, Hannover, Germany
Richard Hartel, Dept. of Food Science, University of Wisconsin, Madison, WI, USA
Anne-Marie Hermansson, SIK The Swedish Institute for Food and Biotechnology, Goeteborg, Sweden
Dietrich Knorr, Dept. of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, Germany
Theodore Labuza, Dept. of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
David Julian McClements, Dept. of Food Science, University of Massachusetts, Amherst, MA, USA
Victor J. Morris, Institute of Food Research, Norwich Research Park, Norwich, UK
John A.M. Ramshaw, CSIRO Molecular and Health Technologies, Clayton, Australia
Jens Risbo, Dept. of Food Science, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
Yrjö H. Roos, Dept. of Food and Nutritional Sciences, University College Cork, Cork, Ireland
Eyal Shimoni, Dept. of Biotechnology and Food Engineering, Technion - Israel
Institute of Technology, Haifa, Israel
Hans Steinhart, Dept. of Food Chemistry, Institute of Biochemistry and Food Chemistry, Univ. of Hamburg, Hamburg, Germany
Gale Strasburg, Dept. of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA
Paul Takhistov, Dept. of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
Rob Vreeker, Unilever Research and Development?Vlaardingen, Vlaardingen, Netherlands
Keith W. Waldron, Institute of Food Research, Norwich Research Park, Norwich, UK
Gregory Ziegler, Dept. of Food Science, 116 Borland Laboratory, University Park, PA USA
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