Journals in Food science and technology
Journals in Food science and technology
The Food Science and Technology portfolio covers food safety, quality assurance, processing techniques, sensory analysis, nutrition, and food innovation. Featuring the latest research, technological advances, and practical case studies, these resources support researchers, technologists, and students in developing safer, healthier, and sustainable food products. This collection emphasizes food security, traceability, and novel processing methods, addressing global challenges in nutrition and food supply with actionable insights.
Clinical Nutrition ESPEN
Clinical Nutrition ESPEN is an electronic-only journal and is an official publication of the European Society for Clinical Nutrition and Metabolism (ESPEN).Nutrition and nutritional care have gained wide clinical and scientific interest during the past decades. The increasing knowledge of metabolic disturbances and nutritional assessment in chronic and acute diseases has stimulated rapid advances in design, development and clinical application of nutritional therapy. The aims of ESPEN are to encourage the rapid diffusion of knowledge and its application in the field of clinical nutrition and metabolism.Published bimonthly, Clinical Nutrition ESPEN focuses on publishing articles on the relationship between nutrition and disease in the setting of basic science and clinical nutrition. Original articles, scoping and systematic reviews, metaanalyses, as well as educational papers, are welcomed.Clinical Nutrition ESPEN is available to all members of ESPEN and to all subscribers of Clinical Nutrition.- ISSN: 2212-8263
Postharvest Biology and Technology
Postharvest Biology and Technology is devoted exclusively to the publication of original papers, review articles and frontiers articles on biological and technological postharvest research of horticultural crops including fruit, vegetables, grapes, flowers, tea and nuts, but excluding grains, seeds, forages and spices.All aspects of postharvest research throughout the supply chain will be considered, including storage technologies, treatments and underpinning mechanisms, quality evaluation, packaging, handling, and distribution.The following research areas will be considered if they directly affect postharvest science: preharvest factors, ripening and senescence, product safety, systems biology, bioinformatics, entomology, plant physiology, plant pathology, (bio)chemistry, molecular biology, biotechnology, engineering, modelling, economics, and technology development.Manuscri... on the effect of treatments on the storage life of a product should have a mechanistic component and must include research on the physiological effects and working principles of the treatments. Manuscripts that report on technological development must be related to the biological processes of the product and should include a strong relationship with postharvest biology and technology. These studies should also demonstrate robustness of use, with exploration of limiting factors, typically through assessments using populations from different growing or storage conditions, seasons, cultivars, etc. Manuscripts reporting novel fundamental and interdisciplinary research that addresses biological, technological, and socio-economic issues that impact technology acceptance, are encouraged.The focus of this journal is on fresh horticultural products. Manuscripts on products that will be further processed after postharvest storage, or on treatments beyond refrigeration, packaging and minimal processing will be considered but only if linked strongly to the quality and provenance of the products at the time of harvest.- ISSN: 0925-5214
Clinical Nutrition ESPEN
Clinical Nutrition ESPEN is an electronic-only journal and is an official publication of the European Society for Clinical Nutrition and Metabolism (ESPEN).Nutrition and nutritional care have gained wide clinical and scientific interest during the past decades. The increasing knowledge of metabolic disturbances and nutritional assessment in chronic and acute diseases has stimulated rapid advances in design, development and clinical application of nutritional therapy. The aims of ESPEN are to encourage the rapid diffusion of knowledge and its application in the field of clinical nutrition and metabolism.Published bimonthly, Clinical Nutrition ESPEN focuses on publishing articles on the relationship between nutrition and disease in the setting of basic science and clinical nutrition. Original articles, scoping and systematic reviews, metaanalyses, as well as educational papers, are welcomed.Clinical Nutrition ESPEN is available to all members of ESPEN and to all subscribers of Clinical Nutrition.- ISSN: 2405-4577
Trends in Food Science & Technology
An official journal of the International Union of Food Science and Technology (IUFoST)Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical and comprehensive reviews and commentaries of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.Topics include novel food materials such as bioactive substances, alternative protein and novel food ingredients; advances in food engineering and manufacturing technologies including processing, preservation, packaging and digital transformation; molecular, micro- and macro-structure of foods; new developments in food security, sustainability and/or waste management; advanced technological applications including nanoscience and biotechnology; quality assurance including advanced methodology and applications of various -omics techniques; food traceability and authenticity; food safety including the risk assessment of chemical and/or biological hazards; food allergies and intolerances; food function and its relationships with food structure, food composition, nutrition and health benefits; consumer attitude, and policy/regulation.Th... journal primarily publishes critical and comprehensive reviews and does not publish original research papers.Subjects not considered for publication:Reviews on plant science, agronomics, plant breeding, veterinary issues or on non-food applications such as drug development, cosmetics, pharmacology, pharmacognosy, medical/health orientated papers will not be considered. Additionally, bibliometric analysis papers will also not be considered.- ISSN: 0924-2244
Journal of Cereal Science
An official scientific Journal of the International Association for Cereal Science and Technology (ICC)The Journal of Cereal Science was established in 1983 to provide an International forum for thepublication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals – members of the Poaceae family – and starchy pseudocereals – members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal aims at topicality and at providing comprehensive coverage of progress in the field.The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research.NotesThe Journal of Cereal Science exists to advance scientific concepts in cereal science, and the content of papers published within it must be consistent with this goal.Manuscripts should not be purely descriptive or confirmatory in nature, but should be innovative, novel and offer new insights into cereal science research.Manuscripts dealing with topics of only restricted, local interest will not be sent for review unless the information presented can be demonstrated to be of general applicability.Manusc... for which the application happens to be in relation to cereals, but for which the insights are predominantly in an unrelated area of science or technology, will generally not be considered.Research Areas Include:Composition and Analysis of cereal grains in relation to quality in end use;Morphology, Biochemistry, and Biophysics of cereal grains relevant to functional and nutritional characteristics;Stru... and Physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and minerals;Functional, Nutritional and Safety aspects of cereal-based foods and beverages;Processing of cereal grains, where the emphasis is on cereal science insights and their relationships with processing and end-product quality;Genetics and Functional genomics as they relate to end-use quality;Agronomy and Pathology of cereal crops if there is a substantive relationship to end use properties of cereal grains;Industrial products (e.g., starch and non-starch polysaccharide derivatives, protein concentrates, and isolates) from cereal grains, and their science;Storage of cereal grains and derivatives and effects on nutritional and functional quality.Journal of Cereal Science is an official Journal of the International Association for Cereal Science and Technology (ICC).- ISSN: 0733-5210
Food Bioscience
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to: Biochemical, biophysical and biological properties of foods, ingredients, and componentsMechanism of functional foods and ingredients including both novel and traditional fermented foodsGenetic, and cellular and molecular biology germane to food production and processingFoodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humansBiomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additivesApplication of novel technology to foods.- ISSN: 2212-4292
Progress in Lipid Research
Publishing Invited ReviewsThe importance of lipids as one of the fundamental classes of biological compounds is well established. The application of our of the biochemistry, chemistry and physiology of lipids to biotechnology, the fats and oils industry and medicine have continued to expand apace. In addition new dimensions such as lipid biophysics, especially with relevance to membranes and lipoproteins, and basic liposome research and applications have been added. To cope with all these advances in knowledge a journal is needed to review recent progress in particular fields and to set current research against its historical background. Progress in Lipid Research fulfils this role.Each volume contains up-to-date surveys of special aspects of lipid research. The invited reviews are comprehensive enough to provide sufficient overview but concentrate on reporting and critically appraising the most recent data. Subjects are chosen for their timeliness or because major developments have taken place in the last few years. They include methodological reviews as well as chemical, biochemical and medical articles. All lipid compounds and derivatives are covered, ranging from fatty acids and other simple molecules, through steroids, terpenoids and phospho- or glycolipids to complex structures such as lipoproteins and biological membranes. We hope that those whose main interest is in lipid biophysics and liposome research will join as new readers, benefiting from the journal's classical aspects of lipid metabolism, lipids in signal transduction and lipid enzymology, and that current readers will benefit from the exposure to top quality research on the new aspects.PLR solely publishes review articles, and submissions are by invitation only. If you have not been invited, but would like to have a review article considered, please send your proposal to the Editorial Office (Mrs. Andy Deelen at [email protected]... thereby indicating which editor has the most appropriate expertise to handle the manuscript. Proposals must include a short abstract, proposed table of contents/chapters, a representative figure (if relevant), and a list of key references. Also provide the following information for all co-authors: affiliations, email addresses, and ORCID iDs. The number of co-authors is limited to five and each author is expected to make a substantial contribution to the writing of the manuscript. Your cover letter should include a brief description of the three most significant research papers relevant to the area of the review that are published by the authors’ research group, and an explanation of the current interest and significance to the broad readership of the journal, that is, compelling reasons why the review should be considered. If possible, please supply a timeline for submission of your article. After assessment of the proposal by the Editors, we will let you know whether it is suitable for inclusion in the journal.Editors and their expertise:Makoto Arita: Polyunsaturated fatty acid (PUFA)-derived mediators; LC-MS/MS-based lipidomics; role of lipid mediators in inflammation and tissue homeostasis; eosinophils; cyclooxygenases, lipoxygenases, and cytochrome P450 monooxygenases. Gwendolyn Barceló-Coblijn: Metabolism, Oncology, Lipid Analytical Techniques, mass spectrometry imaging. Kent Chapman: Plant lipid metabolism; plant lipid signaling; membranes; oilseeds; lipid storage; compartmentalization... organelle biogenesis; lipid analysis. Gabor Tigyi: Lysophospholipids, lysophosphatidic acid, sphingosine-1-phosph... lipid signaling, radiation biology, drug discovery.- ISSN: 0163-7827
Harmful Algae
This journal provides a forum to promote knowledge of harmful microalgae and macroalgae, including cyanobacteria, as well as monitoring, management and control of these organisms. Both original research and review papers will be considered.Papers dealing with the following aspects of harmful microalgae and cyanobacteria in marine and fresh waters will be considered: • The distribution, life histories and taxonomy of harmful microalgae; • The physiology and toxicology of harmful microalgae; • Harmful microalgal bloom ecology; • Trophic, socio-economic, public health and aquacultural impacts of harmful microalgal bloom events; • Occurrence, methods of detection and chemical structure of toxins in harmful microalgae, cyanobacteria, foodwebs and seafood; • Factors controlling toxin production, biosynthesis and chemical ecology.Note: Papers dealing with pharmacology fall outside of the scope of the journal.All papers will be subject to peer review. Authors will receive proofs. The editors, referees, and publisher will make every effort to expedite publication, the co-operation of authors in this task is welcomed.Cover picture by Joe Hlebica, Scripps Institution of Oceanography, Multi-Media Group- ISSN: 1568-9883
Food Chemistry
The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry .Food Chemistry publishes papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/approach used. All papers should focus on the novelty of the research carried out. The assessment of the manuscripts considers a number of elements including novelty, scientific rigour, scientific advancement of a particular field and the overall interest to the readership.Research advancing the theory and practice of molecular sciences of foods or cure/prevention of human diseases will not be considered for inclusion in Food Chemistry .Topics featured in Food Chemistry include:Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry;Chemical and biochemical composition and structure changes in molecules induced by processing, storage, distribution and domestic conditions;Effects of processing including novel ones and different extraction methods on the composition, quality and safety of foods, co-products, bio-based materials, , and processing wastes;Chemistry of food additives, contaminants, processing aids, and agro-chemicals, together with their metabolism, toxicology and food fate.We also accept Analytical Papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.For Analytical Papers, especially those dedicated to the development and validation of methods, authors are encouraged to follow internationally recognized guidelines, such as EURACHEM - for chemical compounds (https://www.eurache... or FDA - for microbiological data (https://www.fda.gov... and proper statistical methods should be applied. Special attention should be given to linearity, selectivity, determination of LOD/LOQ, repeatability and reproducibility of the analysis. Authors should also pay attention to trueness and, when possible (quantitative methods), determine the uncertainty of measurement. Overall, real samples should be analyzed by the state-of-the-art and the newly developed method for validation purposes. The results from new and novel methods (including sensors) should be compared with an acceptable reference method as part of the validation procedure (e.g. AOAC, CEN etc).Methods for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds (with putative health benefits) with proper validation in real samples will be considered.Results of method inter-comparison studies and development of food reference materials for use in the assay of food components;Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional status;General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production including commodity substitution, and verification of organic, biological and ecological labelling) using chemical markers, providing sufficient data from authentic samples should be included to ensure that interpretations are meaningful.The following topics/manuscripts will not be considered for publication in Food Chemistry, unless otherwise stated.Clinical or engineering papers without contribution to chemistryPharmaceuti... or non-food herbal remedies;Traditional or folk medicines;Food supplements, botanicals and herbal extract including Royal Jelly and Propolis, bee pollen and pollen, unless they are added to food as part of functional food development;Survey/s... data;In silico studies and/or network pharmacology, or computational simulations without proper validation in vitro/in vivo;Papers containing a high proportion of molecular based content (these papers will be offered a transfer to our companion journal Food Chemistry: Molecular Sciences);Work that is incremental and does not present significant advances in current scientific knowledge.- ISSN: 0308-8146
Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science innovations and emerging technologies. The work described should be innovative in the approach and/or in the methods used. The significance of the information for the food science and food R & D community must be specified. Only papers which advance current scientific knowledge and understanding or with high technical relevance will be considered.IFSET does not publish preliminary or confirmatory results. The journal publishes research and invited review papers dealing with key advances in food science, food engineering and technology, safety, security and sustainability, fundamental, kinetics and mechanistic aspects of promising emerging food processing technologies as well as key food science innovations.Each article should make clear contribution to further understanding of a given food science and technology area. Articles may address combinations of more than one technology as well as interdisciplinary research including mechanical, chemical or material engineering, food-biotechnology, nutrition, material science or issues of global challenges.Topics of interest include: Innovations for foods and food constituents Process-structure-fu... relationships at macro, micro or nanoscale Tailor-made foods Food process structure properties as well as process-packaging-fo... interactions Resource-efficient, gentle and scalable processes Food science - nutrition interaction Consumer preference/acceptanc... guided processesExamples of emerging technologies include: High hydrostatic pressure Pulsed electric fields or pulsed lights Radiofrequency or ohmic heating Cold atmospheric plasma Electron beams, UV and IR lights Dense gases as well as other emerging thermal Non-thermal or sub-zero processes Food constituents carrier and delivery systems Biopolymers and membrane processes- ISSN: 1466-8564
