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Journals
Journal of Food Science and Engineering

Journal of Food Science and Engineering

ISSN: 2159-5828 (print) 2164-5795 (online)
Website:http://davidpublisher.org/Home/Journal/JFSE
Frequency: monthly
Volume 7, Number 6, June 2017 (Serial Number 50)
Guidelines

Author Guidelines


Abstract

The Journal of Food Science and Engineering is international, scholarly and peer-reviewed journals (print and online) published by David Publishing Company, USA which was founded in 2001. The Journals seek to bridge and integrate the intellectual, methodological, and substantive diversity of food science scholarship, and to encourage a vigorous dialogue between food scholars and practitioners. The Journals welcome contributions that promote the exchange of ideas and rational discourse between practicing educators and food researchers all over the world.

Contacts

[email protected]org – for all general enquiries.

Aims and scope

Specific topics of interest include (but are not confined to): Food Chemistry; Sensory and Food Quality; Food Microbiology and Safety; Food Engineering and Physical Properties; Processing, Measurement, Control, Packaging, Storage and Distribution; Design and Operation of Food Processes, Plant and Equipment; Nutrition and Food; Toxicology and Chemical Food Safety.

The journal also publishes book reviews and letters.

Submission of Manuscript

Manuscripts submitted to The Journal of Food Science and Engineering are considered on the understanding that they have not been published, and are not under consideration for publication, elsewhere; and that all persons entitled to authorship have been named and have approved the final version of the submitted manuscript. Submitting authors should declare this information in the cover letter.

All manuscripts submitted will be considered for publication. Manuscripts should be sent online or as an email attachment to: [email protected]org; [email protected].

Review procedure and editorial policy

Ø Is my paper suitable for Journal of Food Science and Engineering?

The Journal of Food Science and Engineering is asked to consider an increasingly large number of papers. Although we are expanding the journals, it is not possible to keep pace with the number of submissions and consequently competition for space is high. Our current acceptance rate is lower than 50%. All submissions should focus on timely research that provides new insights into the broad principles of food science. Original research should address clear hypotheses or questions and offer new insights on topics of interest to a broad cross-section of our readers. Studies that report incremental advances or are narrow in scope are not appropriate.

Ø Presubmission inquiries

If you are unsure whether your paper falls within the scope of The Journal of Food Science and Engineering, you may submit a presubmission inquiry; send the abstract of your paper together with a letter explaining the importance of your findings to the Managing Editor (food@davidpublishing.org ).

Ø Authors should include answers to the following questions (max. 50 words per question) in a cover letter, to help the Editors decide whether to send the manuscript for peer review:

(1) What hypotheses or questions does this work address?

(2) How does this work advance our current understanding of food science?

(3) Why is this work important and timely?

Ø What happens during review?

Each manuscript is allocated to a relevant member of the Editorial board, who decides whether the paper should go forward to peer review. Those that do not will be returned at this stage; we make every effort to do this as quickly as possible (usually within seven days) so that the authors can take their work elsewhere without delay. Papers sent out for review will, typically, be assessed by two or three independent referees. Authors may nominate potential referees. These should not have been co-authors or collaborators within the past 3 years, nor should they have any other conflict of interest. If authors wish to request the exclusion of certain reviewers, specific justification must be provided in the cover letter.

Editors make a final decision, based on the referees’ advice balanced with the editorial policy of the journal, to either accept subject to revision, reject with resubmission encouraged (where it is likely that further work or major revisions will bring the paper to Journal standards) or reject (where the work typically has technical problems and/or fails to meet our standards regarding novelty, insight and significance). Revised manuscripts must be received by the date stated by the Editor in the decision letter; if received after this date, the manuscript will be treated as a new submission. Revised manuscripts may be sent for further review, at the Editors’ discretion. All resubmitted manuscripts will be treated as new submissions and undergo full review. The Journal of Food Science and Engineering is committed to rapid publishing. To this end, we strive to return the Editor’s decision and reviewer comments within 35 days of submission and to publish papers within three months of the acceptance date.

Article types

Original research articles comprise the largest section of the journal and include Full papers, Rapid reports, Methods, Review/Comments, and Short research reviews. Full papers report complete studies that provide new and valuable insights in to food science. Rapid reports differ in that the nature of the findings makes priority publication of particular scientific importance, and your cover letter must state clearly why this is the case. Methods papers should still typically focus, as with any other submission, on timely research that addresses fundamental questions in food science. The methodology/analytical approach, description and evaluation should be a significant proportion of the manuscript. Research that only evaluates a new method/analytical approach or critically examines existing practice, will also be considered when the conclusion is of general interest to food scientists.

Journal of Food Science and Engineering also accepts comment and/or review articles. Please refer to recent issues of the journal for guidance on acceptable formats. There are no specific requirements, but a guideline is up to 1500 words with 0-2 figures. Short Research reviews will be in the range 3500-4000 words, with up to 40 references and four figures. Following a short introduction for context and a way infor the non-specialist, these papers will concentrate on the most recent developments in the field. Enquiries or suggestions about these or other types of article are always welcome.

 

Style notes for all submissions

Ø Manuscripts should be submitted in Word. Save your file in docx format (Word 2007 or higher) or doc format (older Word versions).

Ø Use Times New Roman font, pt-size 12. Lines and pages should be numbered (to aid review use continuous numbering for lines). Both American and British English are acceptable.

Ø Where authors have different addresses, use numbered superscripts to refer to each address provided. The format of authors’ affiliations should be: 1. Department of ***, University of ***, City name, State name, Postal code, Country name. Identify the author for correspondence and include research fields for all authors (see a recent journal issue for guidance) and email details.

Ø A total word count for the main body of the text (Introduction, Materials and Methods, Results and Discussion, Conclusion and Acknowledgements), word counts for each section plus the number of figures and tables must be stated on the front page.

Ø Arrange research papers under the headings Abstract, Keywords, Introduction, Materials and Methods, Results and Discussion, Conclusion, Acknowledgements and References. In the case of modelling or theory papers, include the heading Description in place of Materials and Methods.

Ø The Abstract for research papers, which must also serve as a stand-alone document, must be a single paragraph not to exceed 250 words. The Abstract should include the rationale, methods, key results and the main conclusion, including key points of discussion. It should not contain citations of other papers. While review submissions need not adhere to this structure, the word limit is applicable.

Ø Three to eight key words must be given below the Abstract. Words that are in the title should be among these. Very short phrases and scientific names with their common equivalents (e.g. Maize (Zea mays L. )) are acceptable.

Ø Use italics for emphasis.

Ø Use the table function, not spreadsheets, to make tables.

Ø Use the equation editor or MathType for equations and number them in order.

Ø Do not use field functions.

Ø Use tab stops or other commands for indents, not the space bar.

 

Abbreviations

All non-standard abbreviations must first appear in parentheses following their meaning and written in full at first mention in the Abstract, main text and each table and figure legend. Subsequently, only abbreviations should be used.

Standard abbreviations do not need to be defined and include such terms as the metabolites ATP, NADP and OAA; growth regulators such as ABA and IAA; and statistical terms such as SD and ANOVA. There follows a short list of preferred standard abbreviations for cases where confusion is possible.

Tables and figures

Tables

Table titles must be self-explanatory and each presented on a separate page after the main body of the manuscript. Following a concise (single-sentence), informative heading, each table should be fully understandable either through column headings or, if these are insufficient in themselves, through a footnote.

Figures

Ø Refer to all diagrams, graphs and photographs as Fig. .

Ø Submit figures at approximately twice the size that they will appear. Ensure that, after reduction, they will be compatible with the double-column format of the journal (column width of 80 mm; maximum printed size of 226 × 170 mm).

Ø Subdivisions of figures should be labeled with lower case, bold letters (e.g. (a), (b)) and referred to in the text in the form Fig. 1a, Figs. 1a, b. Avoid including explanatory material in the figure itself.

Ø Present diagrams and graphs on a white background, with lines approx. 0.5 mm thick, any shading inserted as lines or dots, and symbols approx. 3 mm across. Use 12 Arial bold font for legends and 10 Arial font for numbering/wordings in figures, use the same font for all figures .

Ø The preferred symbols, in order, are open circles, closed circles, open and closed squares, and open and closed triangles. The same symbol should be used for the same entity in different fi gures. The scale marks on graphs should be inside the axes. Axes should be clearly marked with units in brackets after the axis title.

Ø With photographs, include any scale bars on the picture. Where a fi gure is made up of several photographs, these should be abutted unless this affects the clarity.

Ø Submit figures in electronic form. TIFF, JPEG, PSD are acceptable formats for the figures.

Color

We welcome color figures. We can reproduce these figures in greyscale in the hardcopy, but in color online. The fee for color figures in the print copy is $10 per figure.

Statistics

When appropriate, a statistical methodology must be described. At a minimum, measure of variability, such as standard error or confidence interval, together with the mean should be presented. For error bars on figures, make clear whether the bars represent one or two standard errors, or confidence limits. If appropriate, present results of tests of significance, such as analysis of variance. After an analysis of variance, comparisons of treatment means that are restricted to specific comparisons planned before the collection of data are preferable to simultaneous tests of all treatment means. Present the number of degrees of freedom for error with all statistical analyses.

Units and symbols

The journal uses SI units wherever possible, but accepts that other units may have to be used on occasion. Products of two units must be written with a space between the units (e.g. 10 g m-2). Units derived by division must be written using the appropriate index (e.g. m s-1 (not m/s)). Units are follows by a space (e.g. 10 g mg-1 protein). Use the appropriate prefix for units and avoid using multipliers on axes of graphs or in table headings.

Volume units based either on the litre (e.g. L, mL, µL) or on the cubic metre (e.g. m3, mm, cm3, dm3) will be accepted, provided that manuscripts are internally consistent in their use. For concentration the same applies, as well as units such as µm, mm and m.

References

Unless there are over 6 authors for a citation, all authors should be listed.

For numbered references, the reference list is ordered in the order of their appearance in the paper. Citations in the text should take the following format:

Nutritional quality of alimentary animal products is a very important parameter, especially, regarding the link between food and human health, a vital area of research today. International medical scientific world believes that dietary fats, and especially those of animal origin, are responsible for certain diseases, especially those of cardiovascular nature and those associated with obesity [1]. However, the research initiated by HU [2] have shown that PUFA include a special category of fats called Omega-3 fatty acids and CLA (or fatty acid Omega 7), which are essential for developing and maintaining a healthy human body. They have to be provided by food as they are not synthesized in the human body, especially CLA, which is present only in milk and meat from ruminants, this result in the hydrogenation processes of linoleic acid by rumen microorganism [3].……

In References List:

[1]      Abu-Gazaleh, F., Lima, E. L., Menezes, T., and Fisberg, R. 2007. Fatty Acids and Cardiovascular Diseases: A Review.” Rev. Nutr. Compinas 15 (May): 73-80.

[2]      Hu, F. B., Manson, J. E., and Willett, W. C. 2001. “Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review.” J. Am. Col. Nut. 20 (4): 5-19.

[3]      Millward, S., McGuire, M. A., and McGuire, M. K. 2004. Conjugated Linoleic Acid (CLA) and Polyunsaturated Fatty Acids Omega 3: A Ruminant Fatty Acids with Beneficial Effects on Human Health.” J. Food Comp. 5 (4): 185-197.

[4]      Evanston Public Library Board of Trustees. 2008. “Evanston Public Library Strategic Plan, 2000-2010: A Decade of Outreach.” Evanston Public Library. Accessed July 19, 2008. http://www.epl.org/library/strategic-plan-00.html.

[5]      Clay, J. 2004. World Agriculture and the Environment: A Commodity by-Commodity Guide to Impacts and Practices. Washington: Island Press, 14.

[6]      Young, C. A., and Jordan, T. S. 1995. “Cyanide Remediation: Current and Past Technologies.” In Proceedings of the 10th Annual Conference on Hazardous Waste Resource, 104-29.

In addition, if the article is not published in English, please translate it into English and point out the original language at the end of this reference. For example: [1] Ling, A. H., and Robertson, G. W. 2009. “Reflection Coefficient of Some Tropical Vegetation Covers.” Chinese Agricultural Science Bulletin 27 (June): 141-144. (in Chinese)

Page charges

Authors of accepted manuscripts will be assessed charges of $60 per page. Research that meets a high standard of excellence may qualify authors for a discounted rate.

Legal requirements

Submissions must not have been published in, or accepted for publication by, any other journal.

The policy of Journal of Food Science and Engineering Trust is to acquire an exclusive licence for all contributions.

The Transfer of copyright agreement must be signed after any article is accepted for publication.

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