Journal Guide

Journal of Consumer Protection and Food Safety (JVL)

The JVL publishes peer-reviewed research in the fields of food, feed and commodities as well as crop protection products, veterinary drugs, genetic engineering and consumer protection.Research papers – written in German or English – are published as Research Articles, Reviews, Methods and Short Communications. The JVL also presents important News, Opinions as well as Announcements and Reports about administrative surveillance.The JVL is published by the Federal Office of Consumer Protection and Food Safety and provides information for authorities and institutions as well as other organisations and companies especially in Germany but also in the European Union and worldwide.Bibliographic Data
First published in 2006
1volume per year, 4 issues per volume + 1-2 supplements, approx. 400 pages per volume
Format: 21 x 27.9 cm
ISSN 1661-5751 (print)
ISSN 1661-5867 (electronic)
Journal für Verbraucherschutz und Lebens

The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures.It is the Journal's intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers.Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills.It is the Journal of Culinary Science & Technology's policy to use a 'double-blind review' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other.Scope/Coverage*Culinary innovation*Blurring lines between food technology and culinary arts*Issues and trends related to human nutrition*The collaboration between food science and culinary innovation*Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences*Trends in molecular gastronomy and its derivates*Annual review of trends in culinary science and technology*Applied research*Relevant research notes*Management styles, methods and principles*Techniques and innovationsThe Journal of Culinary Science & Technology also contains featured sections for research notes, book reviews, and new developments.

The official journal of the American Dairy Science Association®, Journal of Dairy Science® (JDS) is the leading general dairy research journal in the world. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation. JDS has been ranked number 2 in impact factor in the Agriculture, Dairy and Animal Science category of the Journal Citation Reports® 2012, published by Thomson Reuters, with an impact factor of 2.564.

THE JOURNAL OF DIETARY SUPPLEMENTS (formerly the Journal of Herbal Pharmacotherapy), is a leading voice in the dietary supplement industry. Published quarterly, the journal provides a much-needed forum to guide the industry’s development as a science-based entity. Under the leadership of Editor-in-Chief Catherine Ulbricht, founder of the Natural Standard Research Collaboration, JDS will keep you informed on the most up-to-date issues of the dietary supplement industry using rigorous scientific research and practical applications of that research. Read More: http://informahealthcare.com/loi/jds.

The Journal of Environmental Science and Health, Part B provides an outlet for original research reports on analytical techniques or improvements on existing methods applicable to residues of pesticides, veterinary drugs, food contaminants (natural and additive), and other chemical contaminants, and their metabolites in the ecosphere. The journal offers original factual reports on the chemistry, toxicology, persistence, binding, translocation, chemical and biodegradation, and metabolic fate of these chemicals; their effectual contamination of the biosphere; their environmental fate; methods of detoxification; and their toxicological considerations and consequences. The journal also encompasses the development of integrated methods of pest control and various aspects of agricultural wastes, , including treatment and disposal. Journal of Environmental Science and Health, Part B will also publish review articles summarizing and analyzing the state-of-the-art within the aims and scope of the journal. Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

The Journal of Ethnic Foods is dedicated to provide reliable information about people’s consumption of food, as well as the superiority or creativity developed from the long-term accumulated traditional understanding and knowledge in foods. The superiority and creativity of food cannot be fully understood and appreciated from food ingredients and nutrition. It has to be viewed also from other aspects, such as culture, ecology, history and environment. It is recommended to the authors to cover these areas in the manuscript. It could be demonstrated by various approaches such as biological, nutritional, epidemiological, ecological, or cultural anthropological research. The journal covers foods from different geographic areas across continents, including ethnic foods. The journal ultimately focuses on topics which contributes to health and long life, or topics with academic value. The journal welcomes review articles in the above mentioned fields, especially those highlighting the multidisciplinary nature of the ethnic food.

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.