FOOD RESEARCH INTERNATIONAL SCISCIE

中文简介

国际食品研究组织为在食品科学、技术、工程和营养领域快速传播重要的新颖和高影响研究提供了一个论坛。该杂志只出版新颖、高质量和高影响力的评论论文、原始研究论文和致编辑的信件，涉及食品科学技术的各个学科。期刊政策是出版关于食品研究或食品研究相关领域的专题和紧急主题的专刊。此外，还将出版科学会议、讲习班、食品科学、技术和工程会议上精选的同行评议论文的专题。国际食品研究所是加拿大食品科学与技术研究所期刊的继承者。在其前身的质量和优势的基础上，国际食品研究组织被发展成为一个真正的国际论坛，用于食品科学研究交流。该杂志涵盖的主题包括：食品化学食品微生物学与安全微生物群食品毒理学食品材料学食品工程食品物理性质感官科学食品质量健康与营养食品生物物理学分析食品纳米技术新兴技术将不被考虑在国际食品研究所出版，并将被视为超出范围的主题包括：研究测试不同的配方和成分，从而选择用于生产特定食品的最佳配方或成分；旨在确定提高生产过程产量或改善营养和感官品质的加工条件和/或原材料的优化研究；描述原料生产及其特征的研究，没有很强的机械重点；描述食品生物活性的研究缺乏对报告活性的化合物的鉴定，将不会发表。这也适用于任何其他化合物，如植物化学物质和食品的次要成分。感兴趣的化合物至少需要用基于质谱的方法来表征。不清楚地证明化合物结构与其活性之间关系的研究；指纹研究缺乏分子洞察力和验证集；对食品中不考虑验证步骤的抗菌化合物的研究，缺乏关于化学成分的完整数据，表明对抑制活性负责的化合物，并在适当时使用分子生物学方法来支持这些发现；不考虑不包括现场验证步骤的分析方法的开发，该步骤代表了应用过程中所面临的条件范围；不考虑对化学、营养、物理和微生物危害的调查。只考虑提供重要数据集、广泛覆盖、新颖且有充分化学或微生物技术支持的论文；药理学和营养学研究论文集中在宿主而不是食品中。不含生物利用度或生物功能性的药理学和营养学研究。在适当情况下，缺乏数学验证或现场验证的工程研究；支离破碎的研究，科学水平低，或写得不好。没有食物成分的研究。

投稿网址：http://ees.elsevier.com/foodres/

英文简介

Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.Topics covered by the journal include:food chemistryfood microbiology and safetymicrobiomefood toxicologymaterials science of foodsfood engineeringphysical properties of foodssensory sciencefood qualityhealth and nutritionfood biophysics analysis of foodsfood nanotechnologyemerging technologiesSubjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;Studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Compounds of interest need to be characterized at least by mass spectrometry-based methods.Studies that do not clearly prove the relationship between the structure of the compounds and their activity;Fingerprinting studies lacking molecular insights and validation sets;Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;Pharmacology and nutritional studies papers focusing in hosts rather than in foods.Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.Engineering studies lacking of mathematical verification or validation in situ, when appropriate;Fragmented studies, of low scientific quality, or poorly written.Studies with no food component.