期刊名称：FOOD SCIENCE AND TECHNOLOGY RESEARCH
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
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Food Science and Technology Research (FSTR) published by the Japanese Society for Food Science and Technology is devoted to the publication of high quality articles on fundamental and applied topics relevant to food. The basic concepts of the publication are to disseminate information on the most advanced and significant research results, novel theories and technologies and also professional activities across geographical as well as academic boundaries. Typical subject areas include: chemistry, analysis, biotechnology, physical and physicochemical properties, unit operations, processing, measurements and control, packaging, cooking, nutrition, safety and health, marketing, environmental aspects related to food and all pertinent methodologies. Improvements or innovations in existing food processes will also be published.
The main objective of this periodical is the dissemination of information relating to current research results, novel theories and technologies, and professional activities across geographical as well as academic boundaries. Coverage ranges from chemistry, biotechnology, nutrition, physical and physicochemical properties, processing, cooking, unit operations, analysis, measurements and control, safety and health to marketing and environmental aspects related to food.
The journal welcomes contributions from scientists, engineers and technologists throughout the world. Membership of the society is not required for the submission of papers.
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Instructions to Authors
Aims and Scope. Food Science and Technology Research ( FSTR ) published by the Japanese Society for Food Science and Technology is devoted to the publication of high quality articles on fundamental and applied topics relevant to food. The basic concepts of the publication are to disseminate information on the most advanced and significant research results, novel theories and technologies and also professional activities across geographical as well as academic boundaries. Typical subject areas include: chemistry, analysis, biotechnology, physical and physicochemical properties, unit operations, processing, measurements and control, packaging, cooking, nutrition, safety and health, marketing, environmental aspects related to food and all pertinent methodologies. Improvements or innovations in existing food processes will also be published.
Submission of a paper to FSTR implies that it has not been accepted or published elsewhere and is not under consideration elsewhere. Membership in the Japanese Society for Food Science and Technology is not a required condition for submission of papers. FSTR welcomes contributions from scientists, engineers and technologists throughout the world.
Submission of Manuscripts. The manuscript (the original and two copies) should be submitted to the following address:
Editorial Office
Food Science and Technology Research
c/o Business Center for Academic Societies Japan, 2nd floor, Tsuna Bldg., Hongo 6-17-9, Bunkyo-ku, Tokyo 113-0033
(Phone: + 81-3-3814-1363, Fax: + 81-3-3814-1362, e-mail: foodsci@bcasj.or.jp)
The author(s) is requested to specify one of the executive editors in the submission letter according to the topic.
Food Science and Chemistry: Dr. Tomohiko Mori
Research Institute for Food Science, Kyoto University, Gokasho, Uji-shi, Kyoto 611-0011, JAPAN
(Phone: + 81-774-38-3745, Fax: + 81-774-38-3746)
Food Technology and Engineering: Dr. Kanichi Suzuki
Department of Applied Biochemical Science, Hiroshima University, Higashihiroshima 739-0046, JAPAN
(Phone & Fax: + 81-824-24-7937)
Identification. The Scientific Editor assigns an identifying (ID) number to every submitted paper if it meets the general suitability for publication in FSTR . The author(s) is requested to use the ID number in future correspondence with the editor.
Acceptance. Every manuscript will be reviewed by at least two referees. Those not meeting FSTR's scientific standard will be rejected outright by the editorial board. The author(s) is requested to return the revised manuscript within two months after the date the editor send it back. The revised manuscript may be handled as a newly submitted paper if it is returned more than two months later. If there is a rational reason that the author(s) cannot return the revised manuscript within two months, he/she should so inform the editor in advance.
Types of Papers. The following types of papers will be considered for publication. Original papers, technical papers, reviews, short communications, notes and letters. Original papers and technical papers should be concisely and clearly written within 6,000 words (equivalent to 20-25 typewritten pages including figures, tables and references). A review article should be no more than 8,000 words in length. Short communications will be accepted for rapid publication, but authors are requested to attach a letter explaining the specific reason for accelerated publication. Short communications and notes should not exceed 4,000 words (equivalent to 12-15 typewritten pages including figures, tables and references). Other articles such as reviews requested by editors can also be published. In addition to regular research papers, letters commenting on the scientific content of papers which have been published in FSTR are considered for publication if the comment is received within 6 months of the date of publication of the paper. The author(s) of the paper may be asked to respond to the comments.
Language. Articles should be written in English. Authors whose primary language is not English should have the paper checked by a person whose native language is English or equivalent before submitting it.
Copyright. All material published in FSTR including figures and tables is copyrighted and should not be reproduced by anyone (including authors) without permission from the Japanese Society for Food Science and Technology. Authors are requested to send a signed copyright status form with checked proofs when returned.
Organization of Manuscripts. A regular full-length paper should be composed of Title, Abstract, Keywords, Introduction, Theoretical (if necessary), Experimental or Methods, Results, Discussion (or Results and Discussion) and References. Conclusion (s), Acknowldgements and Nomenclature may be included before References and Appendix may be included after References, if necessary.
Title. Concise and clear description of the content of the article using informative keyword(s). If the title exceeds 70 letters, an abbreviated running title within 40 letters including spaces should be supplied. All papers should be submitted to report results of independent research. Consequently, sequential numbering of papers in a series is not allowed.
Author(s). Only the originator(s) of the basic idea and experimental design, one who has performed an experiment which requires special skills, and data analysts can be designated an author. Omit academic and social titles. One who has performed common laboratory tasks, or has merely been a team member or superior of the group is not eligible to claim authorship.
Abstract. Abstracts should be supplied as a clear concise (100-150 words) one-paragraph summary which gives scope and purpose, methods, significant new findings and conclusions. Japanese authors are requested to submit a Japanese abstract (400 letters including title and author(s)) as well.
Keywords. 3-7 keywords or key phrases which express all the topics included in the text should be supplied. Keywords will be used in compiling the annual index.
Trade names and abbreviations. No abbreviation or trade name should appear in titles. Trade names are to be avoided in defining products, except where the value of the paper cannot otherwise be recognized. Define trade names and abbreviations at the point of first use. First letters of trade names are capitalized.
If abbreviations are specialized, include an abbreviation list in the first page of the text.
Introduction. A clear introductory statement of the objective of the research and a review of essential previous work should be given by citing appropriate references. If a recent article has already summarized papers on the subject, cite the article but do not repeat it.
Theoretical. Detailed description of theoretical background of the work may be supplied when it has been conducted based on a new or unique theory.
Experimental or Methods. This section can also be separated into Materials and Methods. Describe sufficient detail of the method so the work can be reproduced. Well-known operations should not be described in detail. List special reagents and apparatus essential for the work with their sources (producer, place). Do not describe reagents and apparatus or equipment which are normally found in the laboratory and used in the normal way. If a recent article has already described these in detail, cite the article.
Results and Discussion. Results and Discussion may be presented in separate sections or a combined section. Describe the results concisely and clearly either in the form of table(s) or figure(s). Both should not be used for the same set of results.
Nomenclature. In general the journal follows the rules established by the International Union of Pure and Applied Chemistry (IUPAC). Well-known names may be used if no ambiguity is likely. Definitions of symbols used should be listed prior to the reference.
Acknowledgments. If necessary, acknowledgments can be placed at the end of text (before References). Acknowledgments for technical assistance or other services in works, sources of special materials, financial support or one who has proveded creative discussion are appropriate. Acknowledgments indicating encouragement or permission to publish by the author's employer should be omitted. Omit academic and social titles.
References. Authors are responsible for the accuracy of the references.
(1) The name of the journal should be abbreviated according to the Chemical Abstracts Service Source Index.
(2) In the text, a reference should be cited by the last name of the author and year; both authors when two but first author et al. when more than two. The names of all authors should be given in References.
(3) Citations should be typed in alphabetical order, with the authors' name(s), year, paper title, journal, volume number, inclusive page numbers. For authors with same last name, give full first names. References by the same author(s) should be listed choronologically with most recent first. List multiple references by the same author(s) in any one year, with a, b, ... by order of citation in the text.
(4) References accepted for publication but not yet published should be listed "In press" and the journal name and year of expected publication shown, if possible. A reference which has been submitted for publication but not yet accepted should be listed "Submitted for publication."
(5) If pages of a reference are not numbered consecutively in the same volume, cite only the number of the first page followed by the issue inparentheses.
(6) Avoid using idem and ibid. but write all names of author(s) and journal, if the same author(s) or journal consecutively appears in the list.
(7) Use "Anonymous" if no author is indicated but cite the same as other papers.
(8) Journals' names and titles in English but in alphabetical characters should be listed in their original languages. Titles not in-English and non-alphabetical characters can be translated but journal names may be cited phonetically. In such cases, Chemical Abstracts numbers may be listed instead of citing the original articles.
(9) Unpublished data and private communications should not appear in the list of References. Please use the formats given in the following examples.
Structure reference style:
Journal.
Ishizaki, S., Endo, K., Lin, W.-L, Tanaka, M., Tagushi, T. and Amano, K. (1994). Thermal gel-formation of air-blown fish muscle actomyosin. J. Jpn. Soc. Food Sci. Technol. , 41 , 355-357 .
Chapter of book.
Llians, J.R. and Ruitz, J.M. (1986). Teaching chemistry with microcomputers. In "Computer Aids to Chemistry," ed. by G. Vernin & M. Chanon. Ellis Horwood, Chichester, pp. 103-153 .
Book.
Martens, H. and Ns, T. (1989). "Multivariate Calibration." John Wiley & Sons, Chichester.
Paper presented.
Gardner, J.W. (1993). Intelligent chemsads for artificial odor-sensing of coffees and lager beers. Presented at 11th International Symposium on Olfaction and Taste, Sapporo, July 12-16 , p. 130 .
Proceedings.
Peters, A. (1991). Brewing makes the difference. ASIC 14 e Colloque, San Francisco, pp. 96-106 .
Non-English alphabet.
Dublin, P. (1981). Embryogenèse somatique dirtecte sur fragments de feuilles de caféiersarabusta. Café Cacao Thé, 25 , 237-242 .
Not English non-alphabetical characters.
Fujimura, T. and Kugimiya, M. (1994). Effects of thermal pre-treatment on gelatinization of starch cotyledon cells of adzuki bean. Nippon Shokuhin Kogyo Gakkaishi , 41 , 206-209 (in Japanese).
Computer software and manual.
SPSS (1993). SPSS for Windows, Base System User's Guide, Release 6.0, Chicago, IL.
Thesis.
Togari, N. (1991). Statistical analysis of gas chromatographic profiles and sensory quality of tea aroma. M. Sc. Thesis, Ochanomizu University, Tokyo.
Patent.
Minoshima, R., Fukushima, A. and Kai, Y. (1994). A method for producing antioxidants. Japan Kokai Tokkyo Koho, 88,307,891. Aug. 10.
Kurihara, Y. (1994). Chewing gum contg. coated curculin material-to give stable flavor and sweetness. US patent 5,344,659. Nov. 6.
Appendix. If details of mathematical equations or physical formulas are really needed, Appendix may be placed after References.
Table(s). Tables should be typed on separate A4 white paper and numbered consecutively with Arabic numerals. Place at the end of text.
Figure(s). All figures must be referred to in the text as Fig. 1 etc. Figures should be on separate A4 or equivalent white paper and consecutively numbered with Arabic numerals. Write the name of the correspondence author and the figure number in pencil on the back of each original figure. On the front indicate the top margin of each original figure in pencil.
Supply clear hard copies from a computer or clear drawings lettered with India ink and a lettering set for direct reproduction. Typing does not reproduce well. All figures should be drawn in proportion to one another. Ensure that the size of lettering is in proportion to the overall dimensions of the drawing. Letters should not after reduction be smaller than 1.5 mm in height. If an inappropriate figure (s) is submitted and must be retraced or redrawn by the society, all charges are to be borne by the authors. Figure legends should be typed double-spaced on a separate sheet. Define all symbols and abbreviations used in figures.
All extra charges for the reproduction of color figures are to be borne by the authors.
Photograph(s). Photographs should be of sufficiently high quality with sharp contrast and submitted as non-glossy prints. Each photograph should be attached to A4 white paper. Write the name of the first author and figure number in pencil on the back of photograph, and on the mouting sheet, indicate in pencil the top margin of each photograph. The author bears any extra charges involved in the reproduction of a color photograph.
Units. Use SI (Système International) units wherever possible. Give the dimensions for all terms. The units billion (10 9 in America, 10 12 in Europe) and trillion should not be used.
Plants and microorganisms. Genotypes should be italicized (underline in typed copy) and placed in parentheses after phenotypes. Phenotypes should not be italicized.
Equations. Number all equations and formulas in consecutive order in parentheses. All equations and formulas should be referred to in the text as Eq. (1) etc. When possible, type equations and formulas in a single line as follows:
x = ( x 1 + x 2 + ... + x i + ... + x n ) /n= S x i /n (1)
Typing. Manuscripts should be typed or printed out by computer in clear black print on white A4 or equivalent paper, using 12 point letters or equivalent types. Number all pages consecutively.
Use double spacing throughout the manuscript and leave at least 2-2.5 cm margins at top, bottom and sides of each page. Mark the approximate position of each figure and table in the margin. Do not use a, B and r for a, b and g in Greek letters.
Page 1
Title
Name(s) of author(s)
name of the correspondence author to whom inquiries about the paper should be sent should be marked with an asterisk.
name of the author from whom reprints can be request should be marked with two asterisks, if different from the above.
Affiliation(s) and address(es) of author(s)
Running head, if the title exceeds 70 letters
Telephone and fax numbers of correspondence author
List of abbreviations, if necessary
Type of media
Name of Specified Executive Editor
Page 2
Abstract and keywords.
Page 3 and following
Indicate the breakdown among and within sections with capitalized center heads and side heads, one line spaced before them. Only the first letter should be capitalized in the side heads. Do not use footnotes in the text. In every indented paragraph, the sentence should start from the fourth letter.
Introduction, Methods, Results and Discussion, References, Acknowledgments, Tables, Figure Legends and Figures should follow in this order in unbroken sequence.
Copy requirements. Three completed copies are required. One should be an originally typed copy or original printouts from a computer. The other two may be clean copies of the first one.
Media. The manuscript may be accompanied with a 3.5 inch disk which contains the file of the manuscript. The file name, operating system, name and version of software, type of word processor or computer used must be clearly specified on the disk and at the bottom of the first page as well.
Proofs. Authors are sent page proofs. Proofs should be carefully checked for typographical errors and immediately returned to the Editorial Office by express mail (by air mail from outside Japan).
Page charges. The charge per printed Journal page is ¥8000 for authors within Japan; there is no charge for those submitting from other countries.
Reprints. A reprint order form is sent out with the proofs, and must be returned with the proofs to the Editorial Office. A rate schedule is attached when the proofs are mailed.
Editorial Board
Food Technology and Engineering
Executive Editor:
Kanichi Suzuki
Hiroshima University, JAPAN
Editorial Board:
Kamaruddin Abdullah
Bogor Agricultural University, INDONESIA
Shuji Adachi
Kyoto University, JAPAN
Jose M. Aguilera
Catholic University, CHILI
J.J. Bimbenet
ENSIA, FRANCE
D. Graham
CSIRO, AUSTRALIA
Keiko Katsuta
Nara Women’s University, JAPAN
Yasuhiko Shiinoki
Snow Brand Milk Products Co., Ltd., JAPAN
Cherl-Ho Lee
Korea University, KOREA
Osato Miyawaki
University of Tokyo, JAPAN
Mitsutoshi Nakajima
National Food Research Institute, JAPAN
Thomas Ohlsson
SIK, SWEDEN
Yasuyuki Sagara
University of Tokyo, JAPAN
I.S. Saguy
Hebrew University of Jerusalem, ISRAEL
Noboru Sakai
Tokyo University of Fisheries, JAPAN
Walter E. L. Spiess
Federal Research Centre for Nutrition,
GERMANY
Junichi Sugiyama
National Food Research Institute, JAPAN
Masayuki Taniguchi
Niigata University, JAPAN
Kit Yam
Rutgers University, U.S.A.
Food Science and Chemistry
Executive Editor:
Makoto Tajima
Jissen Women’s University, JAPAN
Editorial Board:
Tetsuo Aishima
JAPAN
L.K. Creamer
New Zealand Dairy Research Institute,
NEW ZEALAND
Eric Dickinson
University of Leeds, U.K.
M. Forina
Instituto de Anallisi e Technologie, ITALY
Zahur U. Haque
Mississippi State University, U.S.A.
G. Kalantzopoulos
Agricultural University of Athens, GREECE
Naofumi Kitabatake
Kyoto University, JAPAN
Masanori Koumura
Ajinomoto Corporation, JAPAN
Li-Chan Eunice
University of British Columbia, CANADA
Koji Muramoto
Tohoku University, JAPAN
Masatsune Murata
Ochanomizu University, JAPAN
Toshihiko Osawa
Nagoya University, JAPAN
Mitsuya Shimoda
Kyushu University, JAPAN
Hajime Taniguchi
Chubu University, JAPAN
Junji Terao
Tokushima University, JAPAN
Shigeru Utsumi
Kyoto University, JAPAN
Chung-May Wu
Food Industry and Development Institute,
R.O.C.
Sub committee
Review Yasuyuki Sagara News Tetsuo Aishima
Mitsutoshi Nakajima Kiyoko Kubomura
Masatsune Murata Food Advisory Consultants, JAPAN
Yuzuru Ohtsuka
Ochanomizu University, JAPAN
News Tetsuo Aishima
Kiyoko Kubomura
Food Advisory Consultants, JAPAN
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