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Food Science & Nutrition | Food Science and Biotechnology

Food Science and Biotechnology

Food Science and Biotechnology

Editor-in-Chief: Bong S. Noh

ISSN: 1226-7708 (print version)
ISSN: 2092-6456 (electronic version)

Journal no. 10068

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    2013 Impact Factor
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  • Aims and Scope

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    The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB) which was launched in 1992 as the Food Biotechnology and changed to the present name in 1998. It is an international peer-reviewed journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.

    DESCRIPTION

    Food Science and Biotechnology provides results of original research on the physical, chemical, biological, and health aspects of food science and technology, and includes reviews related to food science and biotechnology. The journal emphasizes food science and biotechnology in relation to food, human health, and so on including:

    • Food chemistry/food component analysis: This section accepts researches on food compositional and/or functionality changes during and after food processing through physical, chemical, and biological ways, and pursues ultimately to understand how the constituents, whether naturally present or intentionally added, affect the physicochemical, biological, and nutritional quality of foods during processing, marketing, and storage. Therefore, it does not accept the analysis and efficacy of simple components or extracts from natural resources without active food processing. Manuscripts lacking chemical approach will not be accepted, either.

     • Food microbiology and biotechnology: This section is dedicated to publishing high quality research on the microbiology, biotechnology, and related academic disciplines. It covers scientific and technological aspects of food microbiology and biotechnology, including food microbiology; fermentation technology; molecular biology and omics; biocatalysis and enzyme technology; bioprocess and metabolic engineering.

     • Food processing and engineering: This section is dedicated to publishing high quality research on the applications of processing and engineering principles/concepts to foods. It covers the physical properties of foods, processing and production of novel foods, packaging, preservation, traditional/innovative process technology, and food nanotechnology.

     • Food hygiene and toxicology: This section accepts innovative researches on food safety and toxicology related to food processing. It covers fundamental studies on mechanisms of foodborne pathogens in molecular levels and applied studies for application to food industries. In applied areas, thermal and non-thermal processing to reduce foodborne pathogens during food processing will be focused. Also, food toxicology section covers fundamental studies of toxins in molecular levels and field research works to reduce toxic materials in food.

     • Biological activity and nutrition in foods: This section covers researches on bioactive function and nutrition of food and its components, including proteins, fats, carbohydrates, minerals and phytochemicals, based on in vitro and in vivo model studies.

     • Sensory and consumer sciences: This section is dedicated to publishing a novel scientific contribution in the field of applied psychophysics, sensory evaluation and consumer perception and acceptance research within food science. It covers fundamental

    studies on sensory perception of innovative food ingredients, changes in sensory quality due to processing, packaging, and storage of food, new developments in sensory and consumer research methods, inter- and intra-individual differences in food perception and preferences, and sensometric analyses and models in relation to the sensory quality and pleasure of food.

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    Copyright Information

    For Authors

    Submission of a manuscript implies: that the work described has not been published before (except in form of an abstract or as part of a published lecture, review or thesis); that it is not under consideration for publication elsewhere; that its publication has been approved by all co-authors, if any, as well as – tacitly or explicitly – by the responsible authorities at the institution where the work was carried out.

    Author warrants (i) that he/she is the sole owner or has been authorized by any additional copyright owner to assign the right, (ii) that the article does not infringe any third party rights and no license from or payments to a third party is required to publish the article and (iii) that the article has not been previously published or licensed. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors. Transfer of copyright to Springer (respective to owner if other than Springer) becomes effective if and when a Copyright Transfer Statement is signed or transferred electronically by the corresponding author. After submission of the Copyright Transfer Statement signed by the corresponding author, changes of authorship or in the order of the authors listed will not be accepted by Springer.

    The copyright to this article, including any graphic elements therein (e.g. illustrations, charts, moving images), is assigned for good and valuable consideration to Springer effective if and when the article is accepted for publication and to the extent assignable if assignability is restricted for by applicable law or regulations (e.g. for U.S. government or crown employees).

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    All articles published in this journal are protected by copyright, which covers the exclusive rights to reproduce and distribute the article (e.g., as offprints), as well as all translation rights. No material published in this journal may be reproduced photographically or stored on microfilm, in electronic data bases, video disks, etc., without first obtaining written permission from the publisher (respective the copyright owner if other than Springer). The use of general descriptive names, trade names, trademarks, etc., in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

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    © The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht

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