Journals in Food biotechnology

7 results in All results

Enzyme and Microbial Technology

• ISSN: 0141-0229
• 5 Year impact factor: 3.2
• Impact factor: 3.4

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 BiotechnologyBiotechnological 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 MetabolomicsMetabolic Engineering, Biomolecular Engineering and NanobiotechnologyManuscripts 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.

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Food Control

• ISSN: 0956-7135
• 5 Year impact factor: 5.4
• Impact factor: 5.6

An official scientific journal of the European Federation of Food Science and Technology (EFFoST) and the International Union of Food Science and Technology (IUFoST).Food Control is an international journal that publishes manuscripts resulting from original scientific investigation into significant food safety and food quality concerns and preventative control measures that improve public health. Manuscripts submitted to this journal should document the problem of concern, proper hypothesis, experimental design, data analysis, and interpretation of the observed results, supported by relevant statistical analysis. The research should have an international scope, not limiting to local issues.The journal focuses on postharvest human food safety and quality issues and welcomes submissions related to the areas of interest listed below: Microbial contaminants and food safety - causes and control measures, including isolation, detection, and intervention methodsChemical and biochemical contaminants (mycotoxins included) - causes and control measures, including isolation, detection, and intervention methodsFood safety preventative control measures, including process development, HACCP, food safety objectives, quality assurance, and good manufacturing practicesFood safety risk assessmentCodes of practice, legislation and international harmonizationConsumer training and educationFood Authentication and TraceabilityThe scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions that do not fulfil these requirements will not be considered for review and publication.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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Food Hydrocolloids

• ISSN: 0268-005X
• 5 Year impact factor: 11.3
• Impact factor: 11

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.

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Food and Bioproducts Processing

• ISSN: 0960-3085
• 5 Year impact factor: 4.2
• Impact factor: 3.5

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 technologyBiorefining 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.sciencedirect.com/science/article/pii/S0008622307003545 https://www.sciencedirect.com/science/article/pii/S0008622308000122 https://www.sciencedirect.com/science/article/pii/S0008622308001723 https://www.sciencedirect.com/science/article/pii/S0008622310002927 https://www.sciencedirect.com/science/article/pii/S0008622311005525The 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

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Innovative Food Science and Emerging Technologies

• ISSN: 1466-8564
• 5 Year impact factor: 6.5
• Impact factor: 6.3

An official scientific journal of the European Federation of Food Science and Technology (EFFoST)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-function relationships at macro, micro or nanoscale Tailor-made foods Food process structure properties as well as process-packaging-food interactions Resource-efficient, gentle and scalable processes Food science - nutrition interaction Consumer preference/acceptance/needs 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

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Process Biochemistry

• ISSN: 1359-5113
• 5 Year impact factor: 3.9
• Impact factor: 3.7

Process Biochemistry is an application-orientated 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.Particular 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

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Trends in Food Science & Technology

• ISSN: 0924-2244
• 5 Year impact factor: 16.4
• Impact factor: 15.1

An official journal of the European Federation of Food Science and Technology (EFFoST), and 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.This 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, or bibliometric analysis as such will not be considered.

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