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Elsevier

Journals in Food biotechnology

  • Current Opinion in Food Science

    • ISSN: 2214-7993
    Current Opinion in Food Science is a review journal that aims to provide specialists with a unique and educational platform to keep up to date with the expanding volume of information published in the field of food science. It publishes 6 issues per year covering the following 12 sections, each of which is reviewed once a year: Food Physics and Materials Science; Food Engineering and Processing; Food Toxicology; Food Chemistry and Biochemistry; Food Bioprocessing; Food Microbiology; Food Safety; Food Mycology; Sensory Sciences and Consumer Behavior; Functional Foods and Nutrition; Foodomics Technologies; Innovations in Food Science.Current Opinion in Food Science builds on Elsevier's reputation for excellence in scientific publishing and long-standing commitment to communicating reproducible biomedical research targeted at improving human health. It is a companion to the new Gold Open Access journal Current Research in Food Science and is part of the Current Opinion and Research (CO+RE) suite of journals. All CO+RE journals leverage the Current Opinion legacy of editorial excellence, high-impact, and global reach to ensure they are a widely read resource that is integral to scientists' workflow.
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  • Food Bioscience

    • ISSN: 2212-4292
    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.
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  • Food Hydrocolloids

    • ISSN: 0268-005X
    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 hydrocolloid additives themselves and the source and nature of the hydrocolloids should be fully described. Details of their physicochemical characteristics must be provided such that the conclusions drawn from the study can be assessed with confidence and that the work can be repeated by others. 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 investigate the variation of processing parameters to enhance formulated product properties will not be considered for publication.The main areas of interest are:The application of novel biochemical, chemical and physicochemical techniques for the characterisation of hydrocolloid materialsThe rheological and thermal properties of hydrocolloids in aqueous systems including their viscosity, viscoelastic properties and gelation behaviour The influence of hydrocolloids on the microstructure, texture and organoleptic properties of complex food systemsThe use of Artificial Intelligence approaches for the prediction and rationalisation of hydrocolloid structure–function relationships, molecular interactions and functional performance in food systemsThe interfacial properties of hydrocolloids including their application in the stabilisation of dispersions, emulsions and foamsHydrocolloid interactions with small molecules and interactions in mixed hydrocolloid systems including their phase behaviour, complexation and Maillard conjugationThe film forming properties of hydrocolloids with application in edible films, coatings and active packagingThe application of hydrocolloids to control the rheology and performance of food bio-ink formulations for 3D printingThe application of hydrocolloids for the encapsulation and controlled release of probiotics and active compounds for inclusion in food formulationsThe modification of hydrocolloid functionality through chemical, biochemical and physical processesThe extraction, physicochemical characteristics and application of hydrocolloid materials from non-traditional sources with commercial potential in food systemsThe function of hydrocolloids as soluble dietary fibre and their influence on human healthManuscripts that deal with the use of hydrocolloids in medical settings such as encapsulation of drugs, wound dressings and tissue engineering together with 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 specific hydrocolloid research areas.
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  • Trends in Food Science & Technology

    • ISSN: 0924-2244
    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.
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  • Innovative Food Science and Emerging Technologies

    • ISSN: 1466-8564
    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
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  • Enzyme and Microbial Technology

    • ISSN: 0141-0229
    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.
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