Journal Guide

The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. 

Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:

• Biochemistry of postharvest/postmortem and processing problems
• Enzyme chemistry and technology
• Membrane biology and chemistry
• Cell biology
• Biophysics
• Genetic expression
• Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods

Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:

• Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
• The mechanism of the ripening process in fruit
• The biogenesis of flavor precursors in meat
• How biochemical changes in farm-raised fish are affecting processing and edible quality

The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.Features:• Original research• Short communications• Critical reviews• Study reviews• CommentariesResearch Areas Include:• New and rapid methods of analyses• Nutrient, bioactive non-nutrient and anti-nutrient data• Data on wild and under-utilized foods, including intra-varietal differences• Computer technology and information systems theory directly relating to food composition database development, management, and utilization• Processes of development and selection of single-value entries for food composition tables• Quality control procedures and standard reference materials for use in the assay of food components• Statistical and mathematical manipulations involved with the preparation and utilization of food composition dataDatabase coverage includes AGORA, AGRICOLA, Biological Abstracts, CAB ABSTRACTS, CAB HEALTH, Current Contents, Dairy Science Abstracts, Food Science and Technology Abstracts, Foodline (R): Food Science and Technology, Nutrition Abstracts and Reviews, ScienceDirect, Scopus, and Vitis Viticulture and Enology Abstracts.

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.Accounts of food engineering achievements are of particular value.Benefits to authorsWe 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 pages: http://support.elsevier.com

Journal of Food Measurement and Characterization is an interdisciplinary journal dedicated to new measurement results and novel methods, techniques, and procedures for evaluating and characterizing food products and materials important to process innovation, product development, quality control, and safety assurance.The journal encompasses all topics related to food property measurement and characterization. Areas of particular interest include, but are not limited to: Measured food properties (physical, thermal, mechanical, rheological, chemical, transport, biological, textural, sensory etc.) and characteristic patterns resulting from processing and other treatmentsPhysical, chemical, biochemical, biological, microbiological, and engineering principles, methods and mechanisms for food property measurement and characterizationEffective use, evaluation or development of sensing, imaging, and detection modalities for food applicationsNon-destructive and non-invasive evaluations of food propertiesIntroduction of emerging measurement, sensing and characterization techniques to the fieldState-of-the-art reviews on measurement techniques and methodsNovel use or development of statistical, mathematical and computer methods for food characterizationInstrumentation development and evaluationDevelopment and implementation of systems and procedures for food quality, safety and security assurance

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.

Detailed help for marketing practices and procedures for food products! From food promotion and advertising through new food product development and consumer behavior research, the Journal of Food Products Marketing provides timely, practical articles that keep food marketers on the cutting edge of their profession. The journal includes refereed research studies as well as opinions, guidelines, and speeches by practitioners that contribute to the better practice and understanding of food marketing. The journal provides a single forum for both food marketing academicians and food marketing practitioners. Research and application articles cover break-away areas of food products marketing including: updates on basic principles in food marketing new food production development new developments in food products distribution channels economics of the food industry food retailing and food wholesaling management food product policy legal and societal aspects of food marketing physical distribution in the food industry personal selling in the food industry sales management in the food industry food and consumer behavior research food pricing studiesSpecial research reports also provide rapid publication of such topical areas as: consumer taste and flavor preference studies top management involvement with new food products health claims in food advertising ethnicity and food marketing inner-city food marketing suburban food marketing retail advertising in high- and low-income areas national versus generic food brands vertical food merchandising coupon-clipping customers personalized interactive video in food marketing supermarket promotional strategiesPublication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

First published in 1937, the Journal of Food Protection® is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries.

This is the only fully peer-reviewed scientific journal explicitly devoted to issues of food quality. With food quality being of paramount concern to consumers, quality control personnel within food-producing companies need up-to-date and high-quality information to keep abreast of key issues in the area. This important, international journal provides such cutting-edge information, much of it of potential commercial importance.

This fully peer-reviewed international journal provides microbiologists, food processors, and food researchers with essential information on microbial food safety.

The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.