Applied Food Research is an open access scholarly journal devoted to scientific and technological applications of food science and engineering.Applied Food Research complements Elsevier food science Journals such as Food Research International, LWT and Journal of Food Engineering by offering a broader and more inclusive reach to cater for the increased spread of research interests. The Journal will focus on application-oriented works in food manufacturing and engineering and production optimization. Studies on regional products and associated review papers are of interest, as well as reporting food property data using routine procedures. This includes applications in all areas of food and process engineering for food manufacturing, including but not limited to:Novel and emerging food processing, hurdle and minimal processing, thermal processing, extrusion, value addition, dehydration, separations technology, refrigerated and frozen foods, electro-technologies, irradiation, packaging, etc. and related technology development conceptsUse of conventional and innovative extraction approaches to recover high-added value compounds (i.e nutrients and bioactives) to be used as food additives, nutraceuticals (alone or combined).Formulation of new products using optimization strategies for better organoleptic properties, nutritional qualities, environmental impact, shelf life etc.Mathematical and statistical methods for modeling and analyzing a process such as Response Surface Methodology, Artificial Neural Networks, etc.Applications in non-conventional technology areasThe Journal publishes research articles, review type articles, short communications, commentaries, as well as case studies. Case studies are "microarticles" focused on specific technologies/techniques and/or targeted food matrices as short communication (no more than 6000 words) and with a relevant industrial application.
Food Physics mainly publishes papers on the food physical processing technologies and physical characteristics of food.Key coverage areas/topics include (but not limited to): Food processing technologies based on non-thermal physics, such as ultrasonics, pulsed electric/magnetic field, plasma, laser, ultraviolet, ultra-high pressure, pulsed light, irradiation, supercritical or subcritical fluid.Food processing technologies based on thermal physics, such as microwave, infrared, radio frequency, and ohmic.Rapid detection of food quality and its processing parameters based on physics, such as computer vision, electronic nose, electronic tongue, near-infrared spectrum, Raman spectrum, ultrasonics, nuclear magnetic resonance, and biosensor.The application of physics in food manufacturing, such as extraction, enzymolysis, fermentation, mutagenesis, aging, emulsification, sterilization, embedding, baking, 3D-printing, extrusion, and membrane separation.The application of physics in agri-product processing, such as cleaning, peeling, enzyme inactivation, drying, sterilization, pickling, quick freezing, and thawing.Physical characteristics of food, such as mechanical properties, optical properties, thermal properties, and electromagnetic properties. Physics of nano particles in foodsEditorial Board
