期刊名称：ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC
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ISSN： | 1425-6959
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出版频率： | Quarterly
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出版社： | POLSKIE TOWARZYSTWO TECHNOLOGOW ZYWNOSCI, AL 29 LISTOPADA 46, KRAKOW, POLAND, 31-425
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出版社网址： | http://www.pttz.org/
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期刊网址： | http://www.pttz.org/zyw/
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影响因子： | 螢(2008) |
| 主题范畴： | FOOD SCIENCE & TECHNOLOGY |
| 变更情况： | SCIE2008莫??始蕰录?每? |
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Scientific journal devoted to issues of food science and nutrition
Established in 1994
Food magazine. Science. Technology. Quality is the scientific authority of the Polish Society of Food Technologists. On the Polish publishing market appears to fourteen years. This is a letter addressed to scientists, food technologists and analysts, and managers and students of food technology and related fields.
FOOD is a letter environment reputable food science. On our pages we present articles on all branches of the food industry.
In the magazine we publish:
original research, monographic and review - the authors of all research centers in the country working in the field of food science and human nutrition
We fixed sections:
The problem of food in national legislation and European Union - an overview of legal acts, which appear in the Official Gazette and in the Official Journal of the EU, and relate to broader issues of food and veterinary.
New books - in this section we present new books appearing in Poland and abroad. We present and review the most interesting items.
The contemporary lexicon of knowledge about food - the purpose of this chapter is to acquaint the reader with new concepts emerging in the science of food.
Food Technologist - newsletter, whose task is to inform readers and members PTT呕 about current environmental issues and the activities carried out by PTT呕 Main Board, 9 branches, Scientific Publishers, 5 section, branch and section of young researchers. As we also Technologu calendar of major international and national conferences and scientific congresses.
ISSN 1425-6959
Articles published in our pages are reviewed, and periodically parameterization led by Ministry of Science and Higher Education. In the bulleted list of journals MNiSzW FOOD is entered in the item. 1052 the number of 4 points for scientific publication Magazine is reporting to the AGRO-LIBREX, Chemical Abstracts Service and IFIS
Instructions to Authors
Information for Authors and editorial requirements
General Information
1. The Food Quarterly publishes original scientific papers, primarily research, but also a review of food science and nutrition.
2. Articles sent to the quarterly print qualify for a positive opinion of specialists in the field of research subjects. The work shall be addressed to the review anonymously and remain anonymous reviewers.
3. In work accepted for printing Editors make any necessary changes and carry out adjustment, using as a basis for printing the article.
4. The authors assume the partial cost of publication of their articles. The fee is 50 z艂 for one printed and each print was started. Editors reserve the right to change fees, depending on the funding of MNiSzW and developed its own resources. The invoice is issued after the publication of the work in the form of a trial copy.
5. Editorial calls on authors material not accepted for publication. Communicate the scientific institution, which ordered printed article, a copy of the magazine, published work and the electronic record in PDF format.
Course Requirements
6. The development of the original should be clearly defined by research (including the results of previously unpublished research), with a clear purpose and precise.
The text should be written concisely, simple style, according to the Polish spelling rules, in keeping with correct and current naming expert, such as chemicals, equipment, processes, using SI units of measurement (temperature should be administered only in o C). It is necessary to insert the relevant details methodology studies, system experience, the number of samples and / or repeated, the statistical methods used and comprehensive presentation of the results and discuss them with the state of research in the field.
Summary text should be independent of volume 1 / 2 page of A4 (approx. 15 lines), indicating the important issues presented in the work and outlining the main findings and conclusions.
Literature should cite the original source. In addition to the foreign work is required to quote the publication of the Polish magazine, the article on the issue.
7. The scientific research work is divided into the following chapters: Introduction (completed in order to work), Material and test methods, results and discussion, Conclusion, Literature, Abstract.
8. Review articles should be divided into sections representing: Introduction to the theme, the issues described in the work and summary. The titles of the chapters set authors.
Technical Requirements
9. Article must be submitted to the Editor in the form of 2 prints and write on an electronic medium. The covering letter should be given an e-mail one of the authors, which significantly speed up the contact in case of necessity to make further additions to the work.
10. We do not publish several works under the same title, with numbered subtitles. Each article must be a separate entity, with separate title.
11. It is recommended that the volume of work, including tables, figures and literature cited census, amounted to approximately 12 A4 pages. The text should be prepared in a format WORD.DOC, using font type Times New Roman, line spacing 1.5. Text field should be limited margins (left, right, top, bottom) with a size of 2.5 cm. Pages should be numbered. In the descriptions of drawings also use TNR font.
12. Layout of the article from the technical
First Page
飩?SPAN style="mso-spacerun: yes"> On the first page from top left to 8 cm;
飩?SPAN style="mso-spacerun: yes"> The full names of authors - uppercase letters, 11 point, align the left margin;
飩?SPAN style="mso-spacerun: yes"> Article title - a big bold letters, 12 points, center;
飩?Footer (only on 1 side) - Italic 10 points - Degrees (or professional), the first letters of names, names, and names and addresses of the institutions employing the authors.
In order to ensure anonymity, the names of the authors of the article may be made only on the first page.
From the other hand,
路 You must repeat the title of the article (not to include names of authors)
路 Summary - text font size 10 points, wyjustowa膰.
路 Keywords - Text font size 10 points - must be given no more than 6 words to help with the indexing and searching.
路 Introduction (and read the chapter titles) - 12 point bold font, align the left margin.
路 Text work - text font size 12 points from wyjustowaniem, spacing 1.5.
路 It is recommended that tables and figures were given in the article text. If, however, were made in Excel, Word, or another than is required to attach an additional disk (or CD) of the original files. Tables and figures should be transparent, but must contain the information necessary to understand their content without having to look for explanations in the text.
Titles of tables are placed on them (10 points), and fill tables to record type not more than 10 points, do not use bold or italic. Italics are reserved for the Latin names of biological agents.
The titles of the drawings (10 points) must be placed underneath them.In the descriptions of the drawings must use a font no more than 10 points.
Both tables and figures should be sign and describe the TNR font.
Drawings can also post at the end of the article, but stored in one file with the text of the work, and the printouts do not sign their names of the authors.
路 Do not repeat the same data in tables and graphs. The titles and explanations of figures and tables should be given in English and Polish. It is possible to print color drawings, and charges and after individual consultation with the editors.
路 Photos - must be the original black and white or in files made in tif or jpg format with a resolution of at least 300 dpi.
路 Literature - font size 10 points, with wyjustowaniem - the list should be arranged in alphabetical order the names of first authors. In the absence of author's source of information can be marked as "Anonymous." Each item shall bear a serial number placed in brackets (see examples below). The text cites the literature by stating (also in square brackets) the number of items from the inventory. The information contained in the Latin alphabet is not given in transliteration Polish. List of references should contain no more than 30 key items, mainly from the last decade.
路 Title English - capitals, bold font size 11 pt, center.
路 Summary - text font size 10 points, wyjustowa膰 - summary English translation of the summary must be Polish.
路 Key words - in bold font size 10 points - Polish counterparts keywords.
13. Sample records of items of literature - in the alphabetical arrangement of the table spaces, with no distinction between various forms of publication
Articles
[1] Darewicz M., Dziuba J., Dziuba M.: Functional properties and biological activities of bovine casein proteins and peptides. Pol. J. Food Nutr. J. Food Nutr. Sci., 2006, 15 (56), 79-86.
[2] bowling pin, D., Oberman H. Forecasting bio. 2004, 1 (58), 12-14.
[3] L. Mayor, M. Moreira, Chenlo F., Sereno, AM: Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions. J. Food Eng., 2006, 74, 253-262.
[4] Rzedzicki Z., Zarzycki P.: Effect of extrusion dwu艣limakowej mixtures with oat raz贸wki the fractional composition of dietary fiber. Science. Technology. Quality, 2007, 1 (50), 84 - 93
Books
[1] Gaw臋cki J. HRYNIEWIECKI L.: Human Nutrition. Foundations of the science of nutrition. Ed. Sciences. OWN, Warsaw 2005.
[2] I. Matuszewska, Szczecin, A.: Sensory Quality of national fruit and vegetable juices. In: Fruit and vegetable juices and health - edited by I. Nadolna and L. Szponar. Izz Works, Warsaw 1998, p. 81-111 .
[3] ZE Sikorski (ed.): Food Chemistry. Food ingredients. TI ed. The WNT, Warsaw 2007.
[4] F. Ulberth: Milk and dairy products. In: Food authenticity and traceability. M.Lees Eds. CRC Press, Boca Raton 2003, pp. 357-377. 357-377.
Standards
[1] PN-A-74108: 1996. Bread. Test methods.
[2] ISO 7973:2001. Grains of cereals and cereal - Determination of viscosity of flour. Method using amylografu.
[3] PN-EN ISO 3961:2006. Oils and vegetable fats and animal. Determination of iodine.
Conference materials and acts
[1] EA Foegeding The viscosity, texture and other RHEOLOGICAL properties of dairy products. 4 th Int Symp. It Recombined Milk and Milk Products, Cancun, Mexico, 2004, may 9 - 12, p. 28
[2] A. Ostrowska, Olkiewicz M.: Changes in the degree of binding model with a block of ham of normal and PSE meat under the influence of transglutaminase. Mat. XXXII Session of the Scientific KTCh呕 Academy of Sciences, Warsaw, 2001, CD.
[3] Decree of the Minister of Health of 23 April 2004 on the permitted additives and processing aids (as amended. Zm.). Dz. Laws 2004, No. 94, poz.933.
[4] Regulation (EC) No 852/2004 European Parliament and the Council of 29 April 2004 on the hygiene of foodstuffs (as amended. Amended).. Acts. Urz. EU L 139, p. 1, 30.04.2004.
[5] Law of 25 August 2006, food safety and nutrition. Dz.Laws 2006, No. 171, item. 1225. 1225. Last updated: 10.01.2009.
Editorial Board
Contact
A DDRESS FOR CORRESPONDENCE:
Polish Society of Food Technologists
Scientific Publishers PTT呕
al. Nov 29, 46
31-425 Krakow
tel (012) 662-51-61
fax (012) 29-35-054
Mail: wnpttz@wp.pl *
EDITOR IN CHIEF:
prof. PhD. Tadeusz Sikora
tel (012) 29-35-583
fax (012) 29-35-054
Mail: etsikora@cyf-kr.edu.pl *
SECRETARY TO THE EDITOR:
Dr. Ewa S艂awska
tel (012) 662-51-61
Mail: ewaslawska@wp.pl *
When you copy an address to the mail program, please delete the free space around the @ symbol. Insert them in order to reduce SPAM in the mail recipients.
Editorial
EDITOR IN CHIEF: prof. PhD. Tadeusz Sikora
SECRETARY TO THE EDITOR: Dr. Ewa S艂awska
EDITORS:
prof. PhD. Bohdan Achremowicz, Prof. PhD. W艂odzimierz Grajek, prof. PhD. Danuta Kolo偶yn-Krajewska, prof. PhD. Boguslaw Krol, prof. PhD. Krzysztof Krygier, Professor. PhD. Mieczyslaw Pa艂asi艅ski, prof. PhD. Zdzislaw Targonski, prof. PhD. Tadeusz Trziszka, Dr. Teresa Wo藕niakiewicz, prof. PhD. Stefan Ziajka
STEEL CONTRIBUTORS:
prof. PhD. Teresa Fortuna (Cracow), prof. PhD. Jacek Kijowski (Poznan), Dr. Grazyna Morkis (Warsaw), Professor. AE, PhD. Eng. Stanislaw Popek (Cracow), prof. PhD. Maria Soral-Cream (Olsztyn)
CURRICULAR COUNCIL:
prof. Dr. Antoni Rutkowski (Chairman), Dr hab. Kazimierz Dabrowski (Secretary), Professor. PhD. Barbara Baraniak, prof. PhD. Nina Bary艂ko-Pikielna, prof. PhD. W艂odzimierz Bednarski, prof. PhD. Joseph Chrzanowska, prof. PhD. Czapski Janusz, prof. PhD. Zbigniew Czarnecki, prof. PhD. Miros艂aw Fik, prof. PhD. J贸zef Fornal, prof. PhD. Roman A. Grzybowski, Professor. PhD. Stanislaw Star, prof. PhD. John Iciek, prof. PhD. Edward Kolakowski, prof. PhD. Kostyra Henry, Professor. PhD. Andrzej Lenart, prof. PhD. Zdzislaw Libudzisz, PhD. Paul P. Pisulewski, prof. PhD. Przyby艂owski Peter, prof. PhD. Zdzislaw E. Sikorski, prof. PhD. Zdzislaw Targonski, prof. PhD. Trziszka Tadeusz, prof. PhD. Stanis艂aw Tyszkiewicz, prof. PhD. Erwin Wasowicz
SCIENTIFIC CONSULTANTS:
prof. PhD. Zbigniew Duda, prof. PhD. Horuba艂a Adolf, prof. PhD. John Kish, Professor.PhD. Helena Oberman CONSULTATIVE COUNCIL:
prof. Dr. Henryk Daun (USA), Dr. Jerzy Jankun (USA), Dr. Joseph Korolczuk (France), Dr. Marian Naczk (Canada), prof. Dr Jan Pokorny (Czech Republic), Professor. Dr. Roman Przybylski (Canada), Dr. Andrzej SO艢NICKI (USA), Dr. Alina Szczesniak Surmacka (USA), Dr. John W贸jciak (Canada)
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