Journals in Food composition
Journals in Food composition
- ISSN: 1878-450X
International Journal of Gastronomy and Food Science
The official journal of AZTI, the Basque Culinary Center, and MugaritzThe International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. We seek articles with clear evidence of this interaction, and articles focusing only on food science will not be considered. This journal equally encourages scientists and chefs to publish original scientific papers, review articles, commentaries and original culinary works.Chefs, either alone or in collaboration with a research team, are welcome to send papers on any culinary work, conceptual or methodological, developed in a restaurant and related to techniques, ingredients, creative process or concepts. Chefs must clearly indicate the contribution of their work to the progress of gastronomic knowledge.Scientists from all backgrounds are encouraged to send their research related to gastronomy.IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as, but not limited to:Food Science in relation to Gastronomy: food chemistry and physics, food technology, food microbiology and enzymology, genetics/genomics, new ingredients, health and nutrition, new product developmentSensory experiences related to food: sensory science, perception, preferences, chemesthesis, enhancing sensory properties of food, neuroscience, psychology (pleasure, interoception...)Inn... in Gastronomy: culinary concepts, creativity in gastronomy, culinary trends, work systems & protocols, culinary performance, culinary techniques, gastronomic experience (interaction exercises, environment, plating etc.)Gastronomy in perspective: gastronomic tourism, sustainability in gastronomy, economic, social and cultural aspects of gastronomy, management of gastronomic business models, culinary traditions, culinary history, bibliographic studies on culinary books (recipes, cook books and menus).IJGFS aims to cover all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history business and management focusing on gastronomy and food sociology. All areas of interest are contributing to a better understanding of this broad term and its practical implications for science and society.
- ISSN: 0889-1575
Journal of Food Composition and Analysis
The Journal of Food Composition and Analysis publishes high-quality research on the chemical composition, analytical methodologies, and data management of human foods. It welcomes original research, reviews, and methodological papers that contribute to the development, validation, and application of food composition data.Research areas include:- New methods for the chemical analysis of food, including advances in analytical techniques, instrumentation, and validation procedures to accurately determine food components.- Nutrient, bioactive non-nutrient, and anti-nutrient components in food, focusing on the identification, quantification, and characterization of these components.- Flavor and taste components in food, including the analysis of volatile and non-volatile compounds that contribute to sensory properties and consumer acceptance.- Food composition database development, management, and utilization, encompassing data collection, standardization, quality assurance, and applications in research and industry.The journal does not consider papers that primarily focus on:Microbiological, or antimicrobial assays.Sensory analysis, organoleptic characteristics, or physical and technological properties and engineering aspects of foods unrelated to composition.Food formulated in the laboratory, kitchen or pilot plant. Clinical, pharmacological, or therapeutic studies.Natural medicines or herbal extracts, nutraceuticals, and supplements.Food waste materials or by-products.Meta-ana... and systematic reviews.Non-targeted metabolomics studies lacking quantitative analytical data.Emerging food processing technologies lacking quantitative analytical data.Consumer sciences.Development of analytical methods to detect food microbes.Non-specifi... colorimetric assays, such as in-vitro antioxidant assays, total phenolic content and total flavonoid content.Please also note the following additional requirements when preparing your paper: Newly developed analytical methods must be validated, with performance metrics (LOD, LOQ, analysis time, etc.) compared to existing methods, ideally in a table within the discussion.New methods should be validated against reference techniques like LC–MS.Food sample sizes should be large enough to be representative; analysing only one sample per food type is insufficient.Tentati... GC-MS identifications require confirmation with reference standards, especially for key compounds. Ion mobility spectrometry is not an acceptable means of identification.Calcu... of odor activity values (OAVs) based on semi-quantitative headspace data are not valid.The journal no longer publishes papers where the chemical, sensory, functional and/or health-promoting properties of individual food components (or groups of components) are the main topic studied.