Journals in Foods ingredients and additives

Meat Science

ISSN: 0309-1740
5 Year impact factor: 5.9
Impact factor: 5.7

Meat Science has been the leading journal in its field now for more than 40 years.The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.It is the purpose of Meat Science to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem. Papers on large birds (e.g. emus, ostriches) and wild capture mammals and crocodiles will be considered.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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Radiation Physics and Chemistry

ISSN: 0969-806X
5 Year impact factor: 2.6
Impact factor: 2.8

The Journal for Radiation Physics, Radiation Chemistry and Radiation Processing A multidisciplinary journal linking science and industryRadiation Physics and Chemistry is a multidisciplinary journal that provides a medium for publication of substantial and original papers, reviews, and short communications which focus on research and developments involving ionizing radiation in radiation physics, radiation chemistry and radiation processing.Radiation Physics and Chemistry aims to publish articles with significance to an international audience, containing substantial novelty and contributions to science. We expect that articles present new insight or hypothesis testing, that they focus on radiation effects or applications of ionizing radiation, provide uncertainties and statistical analysis where relevant, and present their findings in context with discussion of past and recent literature. The editors reserve the right to reject, with or without external review, articles which do not meet these criteria. This could include articles which are very similar to previous publications, except that target substrates, materials, analyzed sites or experimental methods have been changed.A fuller though not exhaustive list of topics that are considered for publication include:Radiation PhysicsFundamental processes in radiation physics • Interaction mechanisms for example scattering and absorption of photon and particle radiations • Attenuation coefficients • X-ray fluorescence • Cherenkov effect • Polarization • Effects of periodic structures (Bragg diffraction, channelling, parametric x-radiation, etc) • Mathematical methods in radiation physics, reference dataRadiation sources and detectors • Accelerator and radionuclide spectra and other properties • Radiation fields from point and extended sources • Detector response functions • Basic physics of Dosimetry • Radiation transport • Buildup factorsRadiation Chemistry• Ionizing radiation induced ionic and radical reactions • Kinetics and mechanism of radiolysis reactions • Pulse radiolysis technique and measurements • Nanoparticle production by ionizing radiation • Radiation induced chain reactions, polymerization • Irradiation effects on polymers • Dose and dose rate effects • LET effects on chemical reactions • Pollutant removal by ionizing radiation • Computational models on radiation chemical reactionsPapers on photochemistry, microwave chemistry and thermochemistry are believed to belong to the scope of RPC only if they have strong relevance to radiation chemistry. EPR papers will only be considered for publication when the method is used for clarifying radiation chemical processes, e.g. by determining the nature of the transient intermediates. Radiochemistry papers such as tracer technique, radon or other radionuclide measurements, isotopic constitutions fall outside the scope of the journal.Radiation ProcessingRadiation Sterilization • Microbiology • Toxicology • Biocompatibility • ValidationFood irradiation • Microbiological quality • Chemical effects • Nutrition • Detection induced radioactivityPolymers • Synthesis • Polymerization • Curing • Grafting • Crosslinking • Degradation • CompositesEnvironmental • Effluent gas • Waste water • Water purification • Toxin reduction • Sludge • Recycling of wastesRadiation effects • Semiconductors • Gemstones • Crystals • CeramicsDosimetry and process control • Dosimeter systems • Analytical instrumentation • Environmental influence • Measurement uncertaintyRadiation sources and facilities for radiation processing • Electron Accelerators • Gamma and x-ray facilities • Safety issues • Transport of radioisotopes

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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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Journals in Foods ingredients and additives

Meat Science

Radiation Physics and Chemistry

Trends in Food Science & Technology