期刊名称：FOOD AND BIOPROCESS TECHNOLOGY
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer鈥檚 dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
Abstracted/Indexed in:
Academic Search, AGRICOLA, CAB International, Chemical Abstracts Service (CAS), ChemWeb, Compendex, CSA/Proquest, Current Contents/ Agriculture, Biology & Environmental Sciences, EMBiology, Expanded Academic, Food Science and Technology Abstracts, Global Health, Google Scholar, Journal Citation Reports/Science Edition, OCLC, Science Citation Index Expanded (SciSearch), SCOPUS, Summon by Serial Solutions, VINITY - Russian Academy of Science
Instructions to Authors
ONLINE SUBMISSIONONLINE SUBMISSION
We are pleased to announce that we have provided an online system of manuscript tracking called Editorial Manager HTTP://WWW.EDITORIALMANAGER.COM/FABT/.
Authors are encouraged to submit their articles to Food and Bioprocess Technology ONLINE. This will allow quicker and more efficient processing of your manuscript.
Authors may consult suitability of a proposed submission directly with the Editor-in-Chief:
Professor Da-Wen Sun
Biosystems Engineering,
University College Dublin,
Agriculture & Food Science Centre,
Belfield,
Dublin 4,
Ireland
E-mail: dawen.sun@ucd.ie
MANUSCRIPT PREPARATIONMANUSCRIPT PREPARATION
Manuscripts are to be submitted in their final form. Papers must be written in English, and authors are urged to aim for clarity, brevity, and accuracy of information and language. Authors whose first language is not English should have their papers checked for linguistic accuracy by a native English speaker.
Submitted manuscripts should conform to the following format and sequence:
TITLE PAGE: containing 1) a short running head of no more than 40 characters (count letters and spaces), 2) first name, middle initial, last name of each author, 3) Institutions with full addresses for each author, 4) name, address, telephone and fax numbers, and e-mail address of author responsible for correspondence about the manuscript, 5) disclaimers, if any, 6) the source(s) of support in the form of grants, equipment drugs, or all of these, and 7) state if meeting presentation-name of meeting and date and year.
ABSTRACT of not more than 250. The abstract should state the purpose of the study or investigation, basic procedures (study subjects or experimental animals and observational and analytical methods), main findings (give specific data and their statistical significance, if possible), and the principal conclusions. Emphasize new and important aspects of the study or observation and use only approved abbreviations.
KEY WORDS: Provide and identify as such, up to six key words that will assist indexers in cross-indexing your article and that may be published with the structured abstract.
TEXT, arranged in the order: 1) INTRODUCTION-clearly state the purpose of the article. Summarize the rationale for the study or observation. Give only strictly pertinent references, and do not review the subject extensively. Each manuscript must contain an INTRODUCTION section, 2) MATERIALS AND METHODS-describe your selection of the observational or experimental subjects clearly. Identify the methods, apparatus (manufacturer鈥檚 name and address in parenthesis), and procedures in sufficient detail to allow others to reproduce the results. Give references to established methods, including statistical methods; provide references and brief descriptions of methods that have been published but are not well-known, describe substantially modified methods, including statistical methods, give reasons for using them, and evaluate their limitations, 3) RESULTS AND DISCUSSION - present your results in a logical sequence in the text, tables, and figures. Do not repeat in the text all the data in the tables and/or illustrations; emphasize or summarize only important observations. Indicate clearly number of replicates used and statistical analysis employed in experiments. Discuss the implications of the findings and their limitations and relate the observations to other relevant studies, 4) CONCLUSIONS - summarize the new findings of the study. Do not repeat in detail data given in the Results and Discussion section. Link the conclusions with the goals of the study but avoid unqualified statements and conclusions not completely supported by your data. Avoid claiming priority and alluding to work that has not been completed. State new hypotheses when warranted, but clearly label them as such. Recommendations, when appropriate, may be included. Each Manuscript must contain a CONCLUSION section, and 5) ACKNOWLEDGMENTS-acknowledge only persons who have made substantive contributions to the study. Authors are responsible for obtaining written permission from everyone acknowledged by name because readers may infer their endorsement of the data and conclusions.
REFERENCES: The author is responsible for the accuracy of the references. All publications cited in the text should be listed in the References section following the text of the manuscript. In the text, reference citations should be given by the surname of the authors and the year, using et al. when there are more than two authors, e.g. "Brosnan & Sun (2002b) reported that..." or "The current results are in agreement with other studies (Sun, 2000; Jelinski et al., 2006)". In the References section, list all authors, organizing the references alphabetically by the first author's surname. References to online sources should be kept to the minimum; and use full journal titles. References should be given in the following form:
Journal article
- Brosnan T & Sun D-W (2002a) Evaluation of cut flower vase life by computer vision. Biosystems Engineering, 83(2), 191-198.
Brosnan T & Sun D-W (2002b) Inspection and grading of agricultural and food products by computer vision systems - a review. Computers and Electronics in Agriculture, 36(2-3), 193-213.
Heather NW (1986) Irradiation of fruit and vegetables. Queensland Agricultural Journal, (March鈥揂pril), 85鈥?7.
Norton T, Sun D-W, Grant J, Fallon R & Dodd V (2007) Applications of Computational Fluid Dynamics (CFD) in the modelling and design of ventilation systems in the agricultural industry: a review. Bioresource Technology, 98(12), 2386-2414.
Sun D-W (2000) Inspecting pizza topping percentage and distribution by a computer vision method. Journal of Food Engineering, 44(4), 245-249.
Book
- Allen JS (1988) Agricultural Engineering Applications. John Wiley and Sons, New York, USA.
Luck E & Jager M (1995) Antimicrobial Food Additives: Characterisitics, Uses, Effects, pp 208-221. Springer, London, UK.
Edited Book
- Sun D-W (ed) (2005) Emerging Technologies for Food Processing. Academic Press, Elsevier Science, London, UK.
Chapter in a Book
- Anon (1989) Moisture measurement - grain and seeds. In: ASAE Standards (36th edition), S352.1. American Society of Agricultural Engineering, Michigan, USA.
Delgado AE, Sun D-W & Rubiolo AC (2005) Thermal physical properties of foods. In: Sun (ed) Thermal Food Processing: New Technologies and Quality Issues, pp 1-32. CRC Press, Florida, USA.
Report
- Anon (1996) Food safety for persons with AIDS. Consumer Publications, Food Safety and Inspection Service, USDA, Washington DC, USA.
Jesperson D (1995) United States fruit and vegetable harvest projections: 1996. USDA-1007, GPO, Washington DC, USA.
Conference Paper
- Jelinski T, Du CJ, Sun D-W & Fornal J (2006) Inspecting ingredients distribution and amount of pasteurised cheese by computer vision. In: Proceedings of the 2nd CIGR Section VI International Symposium on Future of Food Engineering, 26-28 April 2006, Warsaw, Poland (CD-ROM).
Wang LJ & Sun D-W (2001) Experimental investigation of rapid cooling of cooked meats and controlling of cooling weight loss. In: Welti-Chanes et al (eds) Proceedings of the 8th International Congress on Engineering and Food, Vol I, pp 829-833. Technomic Publishing Co, Pennsylvania, USA.
Thesis
- Campbell MD (1991) The lower limit of soil water potential for potato growth. PhD Thesis. Department of Agricultural Engineering, Washington State University, Washington DC, USA.
Software
- SAS (1990) SAS User's Guide: Statistics (Version 6a). SAS Institute Inc, Cary, North Carolina, USA.
Patent
- Richarde J (1983) Process for protecting a fluid product and installations for the realization of that process. French Patent No 2513087 (in French).
Online Source
- USDA (1999) Wheat production in the upper plains: 1998-1999. National Agricultural Statistics Database, Washington DC, USA. Available at: www.nass.usda.gov. Accessed 23 April 2000.
TABLES: Each table should be numbered consecutively with Arabic numerals. Footnotes to tables should be indicated by lower-case superscript letters. If you use data from another published or unpublished source, obtain permission and acknowledge fully.
LEGENDS: Legends must be brief, self-sufficient explanations of the figures and tables in no more than four or five lines. Remarks such as 鈥淔or explanation, see text鈥?should be avoided. The legends should be typed double-spaced on a separate page. When symbols, arrows, numbers or letters are used to identify parts of the illustration, identify and explain each one clearly.
FIGURES: Figures should be limited to those essential for the text. The same results should be presented as either the graph or tables, not as both. Color may be used without charge for the electronic edition of the journal if files are supplied but will appear in the printed version at the author鈥檚 expense: $1150 per article.
Guidelines for Electronically Produced Illustrations for PrintGuidelines for Electronically Produced Illustrations for Print
GENERAL
- Send figures separately from the text (i.e. files should not be integrated with text files).
VECTOR (line) GRAPHICS
- Vector graphics exported from a drawing program should be stored in EPS format.
- Suitable drawing program: Adobe Illustrator. For simple line art the following drawing programs are also acceptable: Corel Draw, Freehand, Canvas.
- No rules narrower than .25 pt.
- No gray screens paler than 15% or darker than 60%.
- Screens meant to be differentiated from one another must differ by at least 15%.
SPREADSHEET/PRESENTATION GRAPHICS
- Most presentation programs (Excel, PowerPoint, Freelance) produce data that cannot be stored in an EPS format. Therefore graphics produced by these programs cannot be used to print.
HALFTONE FIGURES
- Black & white and color figures should be saved in TIFF and EPS formats.
- Figures should be created using Adobe Photoshop whenever possible.
SCANS
- Scanned reproductions of black and white photographs should be provided as 300 ppi TIFF files.
- Scanned color figures should be provided as TIFF files scanned at the minimum of 300 ppi with a 24-bit color depth.
- Line art should be provided as TIFF files at 600 ppi.
- We do prefer having the original art as our printers have drum scanners, which allow for better reproduction of critical medical halftones.
GRAPHICS QUALITY
If you are submitting electronic graphics that you have scanned, be prepared to send the hard copy originals upon request. While the electronic files you have created are satisfactory for the review process, they may not be of sufficient quality for printing. This also holds true for files created in low-resolution graphics environments such as MS PowerPoint, etc.
GRAPHICS FROM VIDEOS
- Separate files should be prepared for the frames from a video that are to be printed in the journal. When preparing these files you should follow the same rules as listed under Halftone Figures.
ALL FIGURES, whether photographs, graphs, or diagrams, should be numbered consecutively. Line drawings should be supplied as clear black and white drawings suitable for reproduction. All lines should be of uniform thickness. Letters and numbers should be of professional quality and proper dimensions. All figures submitted should allow for high quality reproduction at a same size permitting direct printing (with no reduction) usually 12.7 by 17.3 cm (5 by 7 inches) but no larger than 20.3 by 25.4 cm (8 by 10 inches). The publisher reserves the right to reduce figures. Micrographs have an internal magnification marker; the magnification should also be stated in the legend. Please note that Publisher cannot return original art to authors.
SPRINGER OPEN CHOICESPRINGER OPEN CHOICE
In addition to the normal publication process (whereby an article is submitted to the journal and access to that article is granted to customers who have purchased a subscription), Springer now provides an alternative publishing option:
Springer Open Choice. A Springer Open Choice article receives all the benefits of a regular subscription鈭抌ased article, but in addition is made available publicly through Springers online platform SpringerLink. To publish via Springer Open Choice, upon acceptance please visit the link below to complete the relevant order form and provide the required payment information. Payment must be received in full before publication or articles will publish as regular subscription鈭抦odel articles. We regret that Springer Open Choice cannot be ordered for published
Editorial Board
Editor-in-Chief:
Prof Da-Wen Sun, Biosystems Engineering, University College Dublin, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland
Associate Editors:
Prof Paul McNulty, Biosystems Engineering, University College Dublin, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland
Prof Manuela Zude, Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, Germany
Editorial Board:
Prof Stella Maris Alzamora, Department of Industries, Exact and Natural Sciences School, University of Buenos Aires, Ciudad Aut贸noma de Buenos Aires, Argentina
Prof Jorge Barros-Velazquez, Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Santiago de Compostela, Lugo, Spain
Prof Jiri Blahovec, Department of Physics, Czech University of Life Sciences, Prague, Czech Republic
Dr Yong-Jin Cho, Bio-Nanotechnology Research Center, Korea Food Research Institute, Songnam, South Korea
Prof Eric Dufour, Minist猫re de l'alimentation, de l'agriculture et de la p锚che, DG de l'enseignement et de la recherche, Paris, France
Prof Jozef Fornal, Division of Food Science, Institute of Animal Reproduction and Food Research PAS in Olsztyn, Olsztyn, Poland
Prof Vicente M. G贸mez-L贸pez, Instituto de Ciencia y Tecnolog铆a de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela
Prof Yong He, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, PR China
Prof Digvir S. Jayas, University of Manitoba, Winnipeg, Manitoba, Canada
Dr Tatiana Koutchma, Agriculture and AgriFood Canada, Guelph Food Research Center, Ontario, Canada
Prof Lih-Shiuh Lai, Department of Food Science, National Chung-Hsing University, Taichung, Taiwan
Associate Prof Oi-Ming Lai, Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
Prof Olga Mart铆n-Belloso, Food Technology Department, University of Lleida, Lleida, Spain
Prof John Mawson, Department of Applied Science, London South Bank University, London, UK
Prof M. Angela A. Meireles, School of Food Engineering, UNICAMP - University of Campinas, 脗 Campinas, SP - Brazil
Dr Paolo Menesatti, CRA-ING, Unitr di Ricerca per l'Ingegneria Agraria, Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Roma, Italy
Prof Kasiviswanathan Muthukumarappan, Agricultural and Biosystems Engineering Department, South Dakota State University, Brookings, SD 57007, USA
Prof Enrique Ortega-Rivas, Food and Chemical Engineering Programme, Autonomous University of Chihuahua, Chihuahua, Chih, Mexico
Prof Seiichi Oshita, University of Tokyo, Graduate School of Agricultural and Life Sciences, Tokyo, Japan
Prof Jan Pieters, Department of Biosystems Engineering, Ghent University, Gent, Belgium
Dr Vishweshwaraiah Prakash, Central Food Technological Research Institute, Mysore 鈥?570 020, India
Prof Sueli Rodrigues, Universidade Federal do Cear谩, Departamento de Tecnologia de Alimentos, Fortaleza, Brazil
Prof Peter Raspor, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Prof Uma S. Shivhare, Department of Chemical Engineering and Technology, Panjab University, Chandigarh, India
Prof Ricardo Simpson, Departamento de Ingenier铆a Qu铆mica y Ambiental, Universidad T茅cnica Federico Santa Mar铆a, Valpara铆so, Chile
Prof G眉l眉m Sumnu, Food Engineering Department, Middle East Technical University, Ankara, Turkey
Prof Jos茅 Ant贸nio Couto Teixeira, Department of Biological Engineering, University of Minho, Braga, Portugal
Prof Constantina Tzia, Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
Prof Gyula Vatai, Department of Food Engineering, Corvinus University of Budapest, Budapest, Hungary
Dr Weibiao Zhou, Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore
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