Journal Guide

Foodborne Pathogens and Disease is a peer-reviewed, international journal publishing original articles and short communications on research and diseases caused by foodborne pathogens. The Journal includes timely reviews and special reports on topics such as agroterrorism and the safety of organically grown and genetically modified foods. Coverage includes: • Emerging pathogens • Emergence of drug resistance • Methods and technology for rapid and accurate detection • Strategies to destroy or control foodborne pathogens • Novel strategies for the prevention and control of plant and animal diseases that impact food safety • Biosecurity issues and the implications of new regulatory guidelines • Impact of changing lifestyles and consumer demands on food safety.

Fruits is a scientific journal for original articles and reviews on fruit crops in temperate, Mediterranean, subtropical and tropical regions. Fruits covers a wide range of subjects (agronomy, physiology, genetics, crop protection, postharvest storage, product processing and marketing). In each issue, the journal presents a list of forthcoming meetings and new books published on the fruit topic.

Elsevier is delighted to announce, that a new journal - Global Food Security- has launched in 2012.Motivation for Global Food Security arose from concern about the difficulty scientists and policy makers have in keeping up with the expanding volume of information about the challenge of meeting human food and nutritional needs while protecting environmental services. Hence, the Journal aims to provide readers with:1. Strategic views of experts from a wide range of disciplinary perspectives on prospects for ensuring food security, based on the best available science, in a clear and readable form for a wide audience, bridging the gap between biological, social and environmental sciences.2. Reviews, opinions and debates that synthesize, extend and critique research approaches and findings from the rapidly growing body of original publications on global food security.Global Food Security aims to publish papers that contribute to better understanding of economic, social, biophysical, technological, and institutional drivers of current and future global food security.Global Food Security aims to stimulate debate that is rooted in strong science, has strong interdisciplinary connections, and recognizes tradeoffs that occur in reconciling competing objectives and outcomes that may differ depending on spatial and temporal scale.While integration across academic disciplines is encouraged, papers on components of Global Food Security will also be considered if they address important constraints and have a broad inference space. The goal is to publish concise and timely reviews and synthesis articles about research on following elements of food security:• Availability (sufficient quantity and quality)• Access (affordability, functioning markets and policies)• Nutrition, Safety and Sanitation• Stability and Environment (resilience and ecosystem services)Distinguishing features of Global Food Security content are: (a)issues that contain several papers that address specific, timely topics of importance to food security, (b) authors who are recognized authorities in their field, (c) a focus on food security challenges in an interdisciplinary manner and at national to global scales, and (d) a focus on challenging current paradigms, seeking to provide out-of-the box thinking on global issues.Given this focus, Global Food Security will be an invaluable source of information for researchers, lecturers, teachers, students, professionals, policy makers and the international media.

Grasas y Aceites es una publicación dedicada a la información científica y técnica sobre grasas comestibles y sus derivados. Publica trabajos de investigación originales, artículos de información, notas de laboratorio, trabajos de revisión así como bibliografía sobre revistas, patentes o libros.La temática de Grasas y Aceites se refiere fundamentalmente a frutos y semillas oleaginosas, materias grasas, productos afines o derivados y aceitunas de mesa. Igualmente, incluye trabajos relacionados con subproductos de todas las materias anteriores y el tratamiento de las aguas residuales de las industrias correspondientes.

Green Chemistry provides a unique forum for the publication of innovative research on the development of alternative green and sustainable technologies. Based on the, but not limited to, the twelve principles of green chemistry defined by Anastas and Warner (Green Chemistry: Theory and Practice, P T Anastas and J C Warner, Oxford University Press, Oxford, 1998). Green chemistry is, by definition, a continuously-evolving frontier. Therefore, the inclusion of a particular material or technology does not, of itself, guarantee that a paper is suitable for the journal. To be suitable, the novel advance should have the potential for reduced environmental impact relative to the state of the art. Green Chemistry does not normally deal with research associated with 'end-of-pipe' or remediation issues.

ICAN: Infant, Child, & Adolescent Nutrition (ICAN) is a bi-monthly, peer-reviewed journal on the nutritional care of children from birth through adolescence, providing practical information derived from research and practice. ICAN publishes articles translating original basic and clinical nutrition research for clinicians, evidence-based practice innovations, research reviews, commentaries on pediatric nutrition and eating behavior, case reports, and more.

Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science and emerging technologies. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Papers submitted for publication must be novel and of high scientific quality and impact. Only papers which advance current scientific knowledge, with industrial relevance, which advance current understanding will be considered for review and publication. IFSET does not publish preliminary or confirmatory results. The journal publishes selected research and review articles dealing with engineering, scale-up, safety, sustainability, kinetics and mechanistic aspects of promising food processing technologies. Each article should make a clear contribution to further the understanding of a given science and technology area, and help clarify, when possible, whether or not it could be adopted by the food industry. Articles addressing the novel combination of more than one technology are within the scope of the journal, as are articles dealing with innovation and advances in all branches of food science, including food biotechnology, nutrition and material science.Topics covered include:new and emerging technologies for foods and food constituents; process-structure-function relationships at macro-, micro- and nano scale; tailor made foods;process control, process-packaging interactions;resource efficient processes; sustainable processes; kinetics and mechanisms of inactivation of micro-organisms, enzymes, viruses, allergens and toxins; nutrient retention, accessibility and availability;structural changes, texture and rheology;minimal processing; Example of processes include: high hydrostatic pressure processing; pulsed light or electric fields; microwave and radio-frequency heating;ultrasonics; cold plasma; irradiation; UV light; high pressure homogenization; ohmic heating;dense gases; thermal, non-thermal and sub-zero processing.The online Guide for Authors can be found at http://ees.elsevier.com/ifsetBenefits 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

The International Dairy Journal publishes research and critical reviews that advance dairy science and technology, and nutritional and health aspects of dairy foods. Within this scope, the journal pays particular attention to applied research and its interface with the dairy industry.The journal communicates research in dairy science that is of significant relevance to the broader international community, including the research and development of dairy products from milk of bovine and non-bovine species.The journal's coverage includes:• Biosynthesis, chemistry and physico-chemical properties of milk constituents• Microbiology, enzymology, biotechnology• New developments in processing and engineering• Relevant emulsion science, food structure and texture• Raw material quality and effect on relevant products• Flavour and off flavour development• Technological functionality and applications of dairy ingredients• Relevant sensory science/consumer studies• Analytical techniques• Nutrition and substantiation of human health implications of milk components or dairy productsUnless there is a clear relationship to dairy technology, human health or final product quality, International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production.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

The International Journal of Dairy Technology, the IJDT is published on behalf of the Society of Dairy Technology. It ranks highly among the leading Dairy Journals published worldwide, and is the flagship of the Society. Published quarterly, it peer-reviews original research papers on Dairy Science and Technology, submitted from all over the world. The Journal also contains non-research papers of a technical/commercial nature presented at the Society's Symposia and Conferences, and includes news about Society events, such as meetings and reports on the activities of the Sections. The contents of this prestigious journal are abstracted by the leading international databases. Topics addressed include:

The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.Full-length original research papers, short communications, review articles and book reviews in the fields of bacteriology, mycology, virology, parasitology, and immunology as they relate to the production, processing, service and consumption of foods and beverages are welcomed. Within this scope, topics of specific interest include: (1) incidence and types of food and beverage microorganisms, microbial interactions, microbial ecology of foods, intrinsic and extrinsic factors affecting microbial survival and growth in foods, and food spoilage; (2) microorganisms involved in food and beverage fermentations (including probiotics and starter cultures); (3) food safety, indices of the sanitary quality of foods, microbiological quality assurance, biocontrol, microbiological aspects of food preservation and novel preservation techniques, predictive microbiology and microbial risk assessment; (4) foodborne microorganisms of public health significance, and microbiological aspects of foodborne diseases of microbial origin; (5) methods for microbiological and immunological examinations of foods, as well as rapid, automated and molecular methods when validated in food systems; and (6) the biochemistry, physiology and molecular biology of microorganisms as they directly relate to food spoilage, foodborne disease and food fermentations.Papers that do not have a direct food or beverage connection will not be considered for publication. The following examples provide some guide as to the type of papers that will not be admitted to the formal review process (for a more extensive list please refer to the journal’s Guide for Authors:Studies in animal models that determine the responses of probiotic microorganisms in the gastrointestinal tract;Fundamental physiology and gene expression studies of food/ beverage microorganisms, unless they directly relate to the food/ beverage ecosystem;The isolation and characterization of antimicrobial substances such as essential oils, bacteriocins etc, unless their efficacy is tested and validated in the food/beverage ecosystem;Development of new methods for the analysis of microorganisms, unless the method is tested and validated in the food/beverage ecosystem.This journal also publishes special issues of selected, peer-reviewed papers from suitable meetings, workshops, conferences, etc, related to the field of food microbiology.

The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements. Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.