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: 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: 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: 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: 0950-3293
Food Quality and Preference
A journal devoted to sensory, consumer and behavioural research in food and non-food products.An official journal of the Sensometric Society and the official journal of the European Sensory Science Society Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal's coverage as outlined below.The journal's coverage includes:Sensory and motivational studiesFood choice studies of cultural, sensory and environmental factorsInnovative consumer and market researchGeographical... cultural and individual differences in perception and preferencesHealth and wellbeing studiesMathematical modelling in relation to acceptability and food qualitySensometric analyses and models of sensory and acceptance parametersConsumer psychology and behavior, including the study of emotionsConsumer-dri... product developmentProduct experience and contextual influencesMethodolog... papers on personal care and other consumer productsBenefits 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: 2212-6198
Bioactive Carbohydrates and Dietary Fibre
Bioactive Carbohydrates and Dietary Fibre is intended to be an international journal focused on dietary fibre, and bioactive carbohydrates (including bioactive polysaccharides, oligosaccharides and glycoproteins. It will include original studies and comprehensive reviews on the primary structure, molecular characteristics including conformation, size and shape, and bioactivities demonstrated by studies using in vitro, cell culture, animal and human clinical trials for understanding the action mechanisms and efficacy of bioactive carbohydrates from plants, fungi, animals and produced by biotechnology.Specif... bioactivities such as reducing serum cholesterol, modulating blood glucose and insulin levels, fermentability in the gastrointestinal track, anti-tumor, anti-inflammatory, immune regulatory and anti-oxidant activities demonstrated by these bioactive carbohydrates are the main focus of this journal. It also covers the areas of interaction of dietary fibres, oligosaccharides, polysaccharides and glycoproteins with food matrices which may enhance or alter their efficacy, shelf-life stability of the bioactivities.Papers will cover such issues as: • Structural characterization of bioactive polysaccharides, oligosaccharides and glycoproteins • Conformation and molecular characteristics of bioactive polysaccharides, oligosaccharides and glycoproteins • Bioactivities of polysaccharides including: anti-cancer, immune modulation, anti-inflammatory, anti-oxidant etc • New anti-cancer polysaccharides from herbs • Recent advances in bioactive polysaccharides, oligosaccharides and glycoproteins • Analysis and physicochemical characterization of soluble and insoluble dietary fibre • Effects of dietary fibre on post-prandial blood glucose and/or insulin levels • Effect of dietary fibre on blood total and/or LDL cholesterol levels; • Effects of dietary fibre on gut function and ecology of microflora • Role of a diet rich in soluble fibre in reducing body weight • Development of dietary fibre industry • Animal and clinical trial studies • Updates on regulatory changes and legal constraints on nutritional dietary fibre and other food hydrocolloidsThe subject borders on medicine but is not a medical subject. The common factor for published papers is “bioactivity” and it's influence on health. Origin, husbanding, extraction, characterization, purification, cell culture, animal and clinical trials leading towards a medical or food supplemental applications will be considered. To be considered for this journal the research needs to cross-over from chemistry/biochemist... into biological investigation, with opportunities too for those who work on immune systems to contribute.Types of contribution: • Original research papers (full papers and short communications) • Invited reviews • Opinion pieces • Perspective commentaries.
- ISSN: 2212-4292
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: 1389-1723
Journal of Bioscience and Bioengineering
The Journal of Bioscience and Bioengineering (JBB) is published by the Society for Biotechnology, Japan and distributed outside Japan by Elsevier.JBB aims to contribute to the advancement and dissemination of knowledge and technology in the fields of bioscience and biotechnology.It publishes papers on a broad range of topics in the areas of:Genetics, molecular biology, and gene engineeringEnzymolog... protein engineering, and enzyme technologyMicrobial physiology and biotechnologyBrewing and food technologyEnvironmen... biotechnologyBiochem... engineeringPlant biotechnologyCell and tissue engineeringBiomedica... engineeringBioinform... systems biology, and structural biology, which hold much promise for the future, are also within the scope of JBB.The journal only considers submissions that report on the most significant and fundamental advances in the field of bioscience and bioengineering. Manuscripts that describe optimizations related to phenomena of narrow interest using conventional statistical approaches and/or describe exclusively computer simulation with conventional enzyme reaction models or molecular dynamics, will be rejected without peer review.The brewing and food technology section welcomes research that provide fundamental advances on fermentation, fermented foods and their process developments. Basic studies solely treating the chemical and/or medicinal aspects of food derivatives prepared by conventional pretreatment techniques are not appropriate for JBB.The cell and tissue engineering section covers research on cell culture engineering as it relates to regenerative medicine. Topics include the technologies for stem cell culture such as mass production, differentiation control, and tissue reconstruction. Studies in the field of pure cell biology and embryology are not appropriate for JBB.The biomedical engineering section covers topics related to bioprocess engineering in the field of medicine, including biomaterials, scaffolds, artificial organs, drug delivery systems, microfluidics, and micro-fabrication, but not deals with the topics mainly focusing on mechanical engineering. Studies in the field of basic medicine, pharmaceutical sciences, dentistry, and surgical technique are not suitable for JBB. The journal does not consider pathological, clinical, and epidemiological research.
- ISSN: 2405-4577
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: 0960-3085
Food and Bioproducts Processing
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and sciencededicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged, including modelling and digitalisation studies. The Editorial Board is especially interested in papers that extend the boundaries of food and bioproducts processing using engineering principles.The journal publishes regular special issues focusing on specific topics. The core topic areas covered are:Biotechnology and Bioprocessing • Biocatalysis and biotransformations • Biocompatible materials and scaffolds • Bioprocess modelling and optimization • Bioreactor design and control • Bioseparation • Fermentation and bioreactor design • Microbial physiology and metabolic engineering • Product formulation • Scale-up and preservation technologyBiorefinin... and Integrated Bioresource Engineering • Process integration of biorefineries • Feedstock fractionation and separation in relation to biorefinery integration • Biorefineries and the Food-Energy-Water nexus • Biorefinery value chain optimisation • Integration of biorefinery concepts with food processing • New functional food ingredients and non-food materials made feasible through the biorefinery context • Biorefinery sustainability metrics • Dynamic modelling and analysis of biorefinery systemsFood and Drink Process Engineering • Engineering for food safety • Environmental issues in food manufacture • Minimal processing techniques • Packaging • Plant, process and product design • Processing and microstructure interactions • Unit operations, process modelling and optimization in food engineeringHygienic Manufacture and Product Safety • Fouling and cleaning • Good manufacturing practice • Hazard analysis • Heating and cooling methods, including freezing, pasteurization and thermal sterilization • Hygienic design • Non-thermal processes • Process Analytical Technology (PAT) • Regulation and validationPapers should be written in precise and concise English. Guidance on writing is available in the following open access articles:https://www... https://www.scienced... https://www.scienced... https://www.scienced... https://www.scienced... Introduction should identify, clearly, the new science or novel contribution to knowledge in the work, and how it differs from previous studies in the field. FBP has a strong engineering focus and the Discussion should indicate how the findings can be applied to other, related but different systems. Papers that are not likely to be published are those:• That use experimental design techniques to obtain response surfaces but gain little insight from them, and do not compare results to established mechanistic models; • Demonstrating the application of existing methods to particular materials without providing new insights or quantitative models that would allow the findings to be applied to other materials without extensive experimentation; • That are empirical and ignore established mechanistic models, e.g., empirical drying curves; • Concerning the extraction, encapsulation and/or antioxidant activity of a specific food or biological material without providing insight that could be applied to a similar but different material; • Containing only chemical analyses of biological materials or foodstuffs; • Primarily concerned with food formulation; • That are primarily concerned about sensory evaluation and colour
Related subjects
Carbohydrates
Cereals and cereal products
Fats and oils
Food additives
Food biotechnology
Food chemistry
Food composition
Food contamination hygiene and toxicology
Food engineering
Food marketing and management
Food microbiology
Food packaging
Food policy
Food preservation packaging and storage
Food processing equipment
Food processing technology
Food properties
Food safety
Food security
Food sensors and biosensors
Food standards laws and regulations
Foods ingredients and additives
Fruits vegetables and nuts
Meat poultry and game
Milk and dairy products
Nutraceuticals functional and medical foods
Nutrition
Postharvest storage
Sensory analysis and consumer sensory analysis research acceptability