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.
- ISSN: 1359-5113
Process Biochemistry
Process Biochemistry is an application-orientat... research journal devoted to reporting advances with originality and novelty, in the science and technology of the processes involving bioactive molecules and living organisms. These processes concern the production of useful metabolites or materials, or the removal of toxic compounds using tools and methods of current biology and engineering. Its main areas of interest include novel bioprocesses and enabling technologies (such as nanobiotechnology, tissue engineering, directed evolution, metabolic engineering, systems biology, and synthetic biology) applicable in food (nutraceutical), healthcare (medical, pharmaceutical, cosmetic), energy (biofuels), environmental, and biorefinery industries and their underlying biological and engineering principles.Main topics covered include, with most of possible aspects and domains of application: • Fermentation, biochemical and bioreactor engineering • Biotechnology processes and their life science aspects • Biocatalysis, enzyme engineering and biotransformation • Downstream processing • Modeling, optimization and control techniques.Particula... aspects related to the processes, raw materials and products, also include: • Quantitative microbial physiology, stress response, signal transduction • Genetic engineering and metabolic engineering • Proteomics, functional genomics, metabolomics, and bioinformatics • Chiral compounds production, cell free protein system, high-throughput screening, in-vivo/in-vitro evolution, enzyme immobilization, enzyme reaction in non-aqueous media • Mass transfer, mixing, scale-up and scale-down, bioprocess monitoring, bio-manufacturing • Cell, tissue and antibody engineering: animal and plant cells/tissues, algae, micro-algae, extremophile, antibody screening and production • Environmental biotechnology: biodegradation, bioremediation, wastewater treatment, biosorption and bioaccumulation • Bio-commodity engineering: biomass, bio-refinery, bio-energy • Bioseparation, purification, protein refolding. • Other new bioprocess and bioreactor related topics especially on application to healthcare sectors
- ISSN: 0144-8617
Carbohydrate Polymers
A Journal Devoted to Scientific and Technological Aspects of Industrially Relevant PolysaccharidesCarbo... Polymers is a major journal within the field of glycoscience, and covers the study and exploitation of polysaccharides which have current or potential application in areas such as bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering and wood, and other aspects of glycoscience.The role of the well-characterized carbohydrate polymer must be the major proportion of the work reported, not a peripheral topic. At least one named carbohydrate polymer must be cited and be the main focus of the paper and its title. Research must be innovative and advance scientific knowledge.Characteri... - For all polysaccharides or their derivatives, including those obtained from a supplier, essential structural information which will affect their behavior in the subsequent work should be given, along with a description of how that information was ascertained. Editors are unlikely to send papers for formal review if the glycan is not adequately characterized. Please read the guidelines Characterization of carbohydrates and related products carefully as it contains all relevant information.Hypothes... - Nearly all scientific papers benefit from inclusion of a statement of hypothesis. Such statements should be concise, declarative, and should describe the one or more key hypotheses that the studies upon which the manuscript is based were intended to confirm or refute. Inclusion of a hypothesis statement makes it simple to contrast the hypothesis with the most relevant previous literature and point out what the authors feel is distinct about the current hypothesis (novelty). It also permits the authors to describe why they feel it would be important to prove the hypothesis correct (significance).Topic... of interest to the journal: structure-property relationships analytical methods chemical, enzymatic and physical modifications biosynthesis natural functions interactions with other materialsTopics not of interest to the journal: Bibliometric reviews Studies that involve only modelling without any comparison of model results with experimental data, either carried out by the authors or from the literature. biological, physiological and pharmacological aspects of non-carbohydrate molecules attached to, or mixed with, carbohydrate polymers, unless the polysaccharide has a relevant and specific role materials science of biocomposites where there is no mention of any specific carbohydrate polymer, or the role of the carbohydrate polymer is not the major proportion of the study polyalkanoates, polylactic acid, or lignin routine studies of extraction yields without characterisation of the extracted polysaccharide under the different conditions studies of complexation of a drug with a single cyclodextrin studies of newly discovered natural polysaccharides or new polysaccharide derivatives where the structure of the polysaccharide (derivative) is unknown production and isolation of enzymes which act on polysaccharides (studies on the mode of action of an enzyme on a polysaccharide are within the journal scope)carbohydrate oligomers where the degree of polymerization is equal to or less than four treatments of cotton fabrics and cellulose-based paper where the research is largely not about the component cellulose itself use of carbohydrate polymers as a support material (e.g. in enzyme immobilization, chromatography, etc.) where there is no specific involvement of the chemistry of the carbohydrate polymer production of chars from polysaccharides, regardless of the application to which the char will be used. Such manuscripts are out of scope since they do not focus on the science of well-characterized polysaccharidesStudi... of routine preparation of polysaccharides such as cellulose nanocrystals or cellulose nanofibers where the focus is on preparation from a particular plant source, including “new” plant sources, rather than advancing the science of polysaccharide structure, properties, and synthetic methods.Carbohydrate Polymers has an open access companion journal, Carbohydrate Polymer Technologies and Applications, which is devoted to scientific and technological aspects and applications of polymers and oligomers containing carbohydrate.
- ISSN: 0268-005X
Food Hydrocolloids
Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloids themselves. The source and nature of the hydrocolloid materials should be fully described and details of their physicochemical characteristics provided. Manuscripts should clearly outline the specific aims and objectives of the research and must include a fundamental discussion of the research findings at the molecular level and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results will not be accepted for publication in the journal. Studies on hydrocolloids in complex formulations should focus on their influence on the overall properties and their mechanism of action. Simple formulation development studies that primarily aim to optimize proportions of mixed ingredients and/or processing conditions to enhance formulated product properties will not be considered for publication.The main areas of interest are:Chemical and physicochemical characterisation of hydrocolloid materialsThe rheological properties of hydrocolloid solutions including viscosity, viscoelastic properties and gelation behaviourThe influence of hydrocolloids on food microstructure, texture and organoleptic propertiesThe interfacial properties of hydrocolloids including stabilisation of dispersions, emulsions and foamsInteractions in mixed hydrocolloid systems including phase behaviour, complexation and conjugationThe film forming properties of hydrocolloids with application in edible films, coatings and active packagingThe function and performance of hydrocolloids in 3D printing formulations for food applicationsThe encapsulation and controlled release of active compounds for inclusion in food formulationsThe modification of hydrocolloid functionality through chemical, biochemical and physical processesThe physicochemical characteristics and application of hydrocolloid materials from non-traditional sources with commercial potential in foodsHealth aspects, particularly the role of hydrocolloids as dietary fibreManuscripts that deal with the use of hydrocolloids in medical settings such as encapsulation of drugs, wound dressings and tissue engineering or research involving animal studies will not be considered for publication in Food Hydrocolloids. Such work would be more appropriate for publication in Food Hydrocolloids for Health. This is an open access companion Journal devoted to hydrocolloids applied in human health and nutrition.The Food Hydrocolloids Journal publishes Review articles that provide a focussed overview of the latest developments in emerging topics of specific interest to researchers in this field of activity.
- ISSN: 0141-0229
Enzyme and Microbial Technology
Biotechnology Research and ReviewsEnzyme and Microbial Technology is an international, peer-reviewed journal publishing original research and reviews, of biotechnological significance and novelty, on basic and applied aspects of the science and technology of processes involving the use of enzymes, micro-organisms, animal cells and plant cells. We especially encourage submissions on: Biocatalysis and the use of Directed Evolution in Synthetic Biology and BiotechnologyBiotech... Production of New Bioactive Molecules, Biomaterials, Biopharmaceuticals, and BiofuelsNew Imaging Techniques and Biosensors, especially as applicable to Healthcare and Systems BiologyNew Biotechnological Approaches in Genomics, Proteomics and MetabolomicsMetaboli... Engineering, Biomolecular Engineering and NanobiotechnologyMan... which report isolation, purification, immobilization or utilization of organisms or enzymes which are already well-described in the literature are not suitable for publication in EMT, unless their primary purpose is to report significant new findings or approaches which are of broad biotechnological importance. Similarly, manuscripts which report optimization studies on well-established processes are inappropriate. EMT does not accept papers dealing with mathematical modeling unless they report significant, new experimental data.
- ISSN: 0195-6663
Appetite
Appetite is an international research journal specializing in cultural, social, psychological, sensory and physiological influences on the selection and intake of foods and drinks. It covers normal and disordered eating and drinking and welcomes studies of both human and non-human animal behaviour toward food. Appetite publishes research reports, reviews and commentaries. Thematic special issues appear regularly. From time to time the journal carries abstracts from professional meetings. Submissions to Appetite are expected to be based primarily on observations directly related to the selection and intake of foods and drinks; papers that are primarily focused on topics such as nutrition or obesity will not be considered unless they specifically make a novel scientific contribution to the understanding of appetite in line with the journal's aims and scope.Research areas covered include:• Psychological, social, sensory and cultural influences on appetite • Cognitive and behavioural neuroscience of appetite • Clinical and pre-clinical studies of disordered appetite • Nutritional influences on appetite • Food attitudes and consumer behaviour towards food • Psychology and ethnography of dietary habits • History of food culturesBenefits to authors We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center
- ISSN: 2212-8263
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: 1744-117X
Comparative Biochemistry and Physiology - Part D: Genomics and Proteomics
Comparative Biochemistry & Physiology (CBP) publishes papers in comparative, environmental and evolutionary physiology.Part D: Genomics and Proteomics (CBPD), focuses on “omics” approaches to physiology, including comparative and functional genomics, metagenomics, transcriptomics, proteomics, metabolomics, and lipidomics. Most studies employ “omics” and/or system biology to test specific hypotheses about molecular and biochemical mechanisms underlying physiological responses to the environment. We encourage papers that address fundamental questions in comparative physiology and biochemistry rather than studies with a focus that is purely technical, methodological or descriptive in nature.All four CBP journals support and follow the editorial direction from all the major societies in the field:Australia & New Zealand Society of Comparative Physiology and Biochemistry (ANZSCPB)American Physiological Society (APS)Canadian Society of Zoologists (CSZ)Deutsche Zoologische Gesellschaft (DZG)European Society of Comparative Physiology and Biochemistry (ESCPB)Japanese Society for Comparative Physiology and Biochemistry (JSCPB)South American Society for Comparative Physiology and Biochemistry (SASCPB)Societe de Physiologie (SDP)Society for Experimental Biology (SEB)Society for Integrative & Comparative Biology (SICB)Benefits to authorsCBP journals are focused on promoting the authors and the work published in the journal:All articles are carefully evaluated directly by the Editors-in-Chief who are leading experts in their field.Availability: contact the Editor-in-Chief for any questions you may have.The Journal will provide upon request free PDFs to all authors who may not have access to their articles via their institution or library.Publication is free to authors (no color or page charges).Supporting open access: if your funding body or institution requires your article to be open access, CBP offers that option. Please see details here.Reuse figures from any CBP article via "get rights and content" hyperlink available within each article (below author names and affiliations) on ScienceDirect.Please click here for more information on more general author services.Other CBP journals Part A (CBPA): Molecular & Integrative Physiology Part B (CBPB): Biochemistry & Molecular Biology Part C (CBPC): Toxicology & Pharmacology
- ISSN: 0308-8146
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: 0955-2863
The Journal of Nutritional Biochemistry
Devoted to advancements in nutritional sciences, The Journal of Nutritional Biochemistry presents experimental nutrition and clinical nutrition research as it interfaces with biochemistry, molecular biology, physiology, and toxicology. The scope of the journal includes the broad area of in vivo and in vitro studies of mechanistic aspects of nutritional sciences. Preferred manuscripts include studies, which focus on nutrients and/or bioactive compounds with nutritional value derived from diets/whole foods as it relates to: biochemistry, molecular biology, toxicology, immunology or physiology and human health and diseases.Rigorous reviews by an international editorial board of distinguished scientists ensure publication of the most current and key research being conducted in nutrition at the cellular, animal and human level. In addition to its monthly features of critical reviews and research articles, The Journal of Nutritional Biochemistry also periodically publishes emerging issues, experimental methods, and other types of articles such as but not limited to policy statements.Contact InformationReto Asmis, Ph.D, Editor-in-Chief The Journal of Nutritional Biochemistry Professor, Internal Medicine, Section on Molecular Medicine Wake Forest School of Medicine Medical Center Boulevard, Winston-Salem, NC 27157 E-mail address: [email protected]...
- ISSN: 0309-1740
Meat Science
Meat Science has been the leading journal in its field now for more than 40 years.The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.It is the purpose of Meat Science to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem. Papers on large birds (e.g. emus, ostriches) and wild capture mammals and crocodiles will be considered.Benefits to authors We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services.Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center
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