Guide for Authors
Journal of Food Engineering is a premier journal in the area of food engineering. Hence any manuscript submitted to the journal should have a clear engineering orientation. It could include engineering/design/modeling/evaluation aspects of all aspects of food from preparation to production to processing to consumption. It can also emphasize on all aspects of preservation from traditional canning, freezing, dehydration, and irradiation to more current and emerging technologies such as high pressure processing, and the use of pulsed electric fields. In the context of preservation, processing and handling of foods, all aspects related to chemistry, biochemistry, microbiology, and nutrition are welcome and acceptable. However, traditional scientific manuscripts such as those directly discussing chemistry, biochemistry, microbiology, and nutrition are inappropriate in this journal and hence should be directed to other journals which directly deal with such topics. The submitted manuscripts should have clear science content in methodology, results and discussion as opposed to being a technical report which may be more appropriate in trade journals. Appropriate scientific and statistically sound experimental designs must be included in methodology and statistics must be employed in analyzing data to discuss the impact of test variables. Moreover there should be clear evidence provided on how the given results advance the area of food engineering science and technology. Mere confirmation of existing published data is not acceptable. Manuscripts should not present progress reports; they should present results of completed works.
Types of paper
Reviews should present a focused aspect on a topic of current interest or an emerging field. They are not intended as comprehensive literature surveys covering all aspects of the topic, but should include all major findings and bring together reports from a number of sources. These critical reviews should draw out comparisons and conflicts between work, and provide an overview of the 'state of the art'. They should aim to give balanced, objective assessments by giving due reference to relevant published work, and not merely present the opinions of individual authors or summarise only work carried out by the authors or by those with whom the authors agree. Undue speculation should also be avoided. These reviews will receive priority in publication. Reviews generally should not exceed 10,000 words.
Research Papers are reports of complete, scientifically sound, original research which contributes new knowledge to its field. Papers should not exceed 6000 words or about 12 printed pages, including figures and tables.
Short Communications are research papers constituting a concise but complete description of a limited investigation, which will not be included in a later paper. Short Communications should be as completely documented, both by reference to literature, and description of the experimental procedures employed, as a regular paper. They should not occupy more than 2,000 words
Letters to the Editor concerned with issues raised by articles recently published in the journal or by recent developments in the food engineering area are welcomed. These may be submitted informally to the Editor at any time.
Contact details for submission
Submission of all types of manuscripts to Journal of Food Engineering proceeds totally online. Via the Editorial Manager(EM) website for this journal ( https://https://www.editorialmanager.com/jfoodeng/default.aspx) you will be guided step-by-step through the creation and uploading of the various files.
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
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更多详情：
https://www.elsevier.com/journals/journal-of-food-engineering/0260-8774/guide-for-authors
