FOOD AND BIOPRODUCTS PROCESSING
Guide for Authors
our Paper Your Way
We now differentiate between the requirements for new and revised submissions. You may choose to submit your manuscript as a single Word or PDF file to be used in the refereeing process. Only when your paper is at the revision stage, will you be requested to put your paper in to a 'correct format' for acceptance and provide the items required for the publication of your article.
To find out more, please visit the Preparation section below.
All contributions must conform to the Aims and Scope of the Journal, available on the Journal homepage at https://www.elsevier.com/locate/fbp. The Institution of Chemical Engineers (IChemE) publishes only papers of the highest quality. Papers should be original and report a noteworthy advance in understanding of the topic presented. Papers in which the main contribution to knowledge is the presentation of experimental data and the fitting of the data to established models are unlikely to be accepted To help maintain this standard, all papers submitted are sent to referees familiar with the branch of chemical engineering covered. They advise as to whether the paper is acceptable or not and indicate possible ways in which, in their opinion, the paper might be improved.
The Editor makes the final decision on publication in the light of this advice.
Types of Paper
In addition to full length papers, correspondence, and book reviews, the journal also welcomes:
Review Papers: A limited number of review papers are published each year, providing a critical assessment of previously published work in one of the core topics covered by the journal. In view of the substantial effort involved in producing a review paper, authors are advised to contact the relevant Editorial Board member before commencing.
Short Communications: Shorter papers dealing with new ideas and specific points such as novel research techniques, fresh analysis of existing work or interesting aspects or results of work-in-progress, will be considered for publication as short communications.
Papers that are not likely to be published are those:
• primarily concerned with food formulation
• that use design techniques to obtain response surfaces but gain little insight from them
• that are empirical and ignore established mechanistic models, e.g., empirical drying curves
• that are primarily concerned about sensory evaluation and colour
• concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material
• containing only chemical analyses of biological materials.
Submission checklist
You can use this list to carry out a final check of your submission before you send it to the journal for review. Please check the relevant section in this Guide for Authors for more details.
Ensure that the following items are present:
One author has been designated as the corresponding author with contact details:
• E-mail address
• Full postal address
All necessary files have been uploaded:
Manuscript:
• Include keywords
• All figures (include relevant captions)
• All tables (including titles, description, footnotes)
• Ensure all figure and table citations in the text match the files provided
• Indicate clearly if color should be used for any figures in print
Graphical Abstracts / Highlights files (where applicable)
Supplemental files (where applicable)
Further considerations
• Manuscript has been 'spell checked' and 'grammar checked'
• All references mentioned in the Reference List are cited in the text, and vice versa
• Permission has been obtained for use of copyrighted material from other sources (including the Internet)
• A competing interests statement is provided, even if the authors have no competing interests to declare
• Journal policies detailed in this guide have been reviewed
• Referee suggestions and contact details provided, based on journal requirements
For further information, visit our Support Center.
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更多详情：
https://www.elsevier.com/journals/food-and-bioproducts-processing/0960-3085/guide-for-authors
