Journal Guide

agricultural chemistry, food security, chemical and biochemical technologies

Its mission is to publish scientific articles in areas of plant and animal sciences including Agronomy, Food Science and Technology, Agricultural Economics and Agribusiness, Rural Engineering, Veterinary Medicine and Zootechnology.

Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is one of the peer-reviewed on-line journals of the Institute of Food Technologists (IFT). It has been published quarterly since 2002 (www.ift.org). Review papers provide in-depth coverage of a narrowly defined topic on any food science or food safety aspect, including nutrition, engineering, microbiology, sensory evaluation, physiology, genetics, economics, regulations, and history. A typical review embodies careful assessment of all pertinent studies (weaknesses, strengths, discrepancies in findings) so that insightful, integrative interpretations, summaries, and conclusions are presented. For either an unsolicited or an invited manuscript authors should submit to the Scientific Editor a suitable title, a brief outline, and a short statement describing the importance of the topic and how the presentation will advance food science and food technology. AIM of IFT Peer-Reviewed Publications The Institute of Food Technologists (IFT), the professional society of food science and technology, is committed to the continued improvement and accessibility of its peer-reviewed journals. Collectively, the IFT believes that peer-reviewed journals must have a high priority in any scientific society, and specifically for IFT in order for the society to remain a credible source of science-based information. IFT publishes scientific journals to provide its members and the larger scientific community with scientific information that is important and of current interest. This is done in accord with the highest standards of professional ethics. Research papers serve to convey the results of original work that has a clear relationship to human foods or the teaching of food science. Review papers serve to convey in-depth interpretive coverage of topics of current importance. Acceptability of articles for publication is carefully considered, with quality of the science, appropriateness, and importance weighing heavily in the final decision.

The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source. Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including: * Diet and disease * Antioxidants * Allergenicity * Microbiological concerns * New technologies * Flavor chemistry * New ingredients * Food colors * The role of nutrients and their bioavailability * Pesticides * Toxic chemicals * Regulation * Risk assessment * Food safety * Food processing * Government regulation and policy * Nutrition * Fortification * New food products * Food and behavior * Effects of processing on nutrition * Food labeling * Functional/Bioactive Foods * Diet and Health Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

The journal focuses on functional foods with emphasis on food chemistry technology, nutrition and health. Reviews and research papers with an interdisciplinary approach are welcomed. The journal covers the fields of bioactive plants used for nutrition, dietary fiber, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Experimental works dealing with food digestion, bioavailability of food bioactives and the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention of dysmetabolism will be considered for publication. The areas covered include new food bioactives, efficacy and toxicology of bioactive compounds, and other healthy food constituents. The use of genomic, chemical and biochemical technologies for study of such materials is included.

“Current Nutraceuticals” publishes original research articles, mini- and full-length reviews, feature articles, technical notes and thematic issues covering all aspects of nutraceuticals, from the isolation and comprehensive characterization of secondary metabolites and their synthesis to the biological activity of nutritional constituents and antioxidants, clinical, population, ethnological and agricultural studies. The journal also explicitly welcomes interdisciplinary contributions considering wider social, cultural, ethical and applied aspects of nutraceuticals and nutrition in modern society.