Journal Guide

• Physical properties and structure of food and how this relates to sensory perception and human health
• Biochemical and physiological actions of food components
• Interactions between foods, gut microbiota and human physiology
• Nutritional and biological evaluation of food
• Clinical and population studies using food or food components
• Development of biomarkers of food intake and effects on human health
• We also welcome systematic reviews and meta-analyses of existing studies in the literature, provided these are objective and scientifically valid

• Chemistry and physics of food components and digestion processes
• Relationship between the physical properties/structure of food and nutrition and human health - for example, impact of food matrix or processing on nutrient release and uptake
• Molecular properties and physiological effects of food components (nutrients, fibres, essential micronutrients, phytochemicals, bioactives, food substitutes, novel ingredients, allergens, flavours and fragrances)
• Nutritional and health effects of food including bioavailability and metabolism assessment of food components (nutrients, micronutrients and other microconstituents)
• Efficacy and mechanisms of food constituents in the body - including biomarkers of intakes, exposure and effects
• Impacts of foods/food components on gut microorganisms and human physiology - For example impact of fermented foods
• Role of nutrition and diet in human disease prevention and development
• Cellular and molecular effects/mechanisms of food/food components

Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B has a restricted scope in terms of classes of food additives, residues and contaminants that are included, being based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: 1. Additives - food colours, artificial sweeteners, and preservatives; 2. Residues - veterinary drug and pesticide residues; 3. Contaminants - metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Papers reporting surveillance data in areas other than the above should be submitted to Part A. The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern. Readership The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Disclaimer for Scientific, Technical and Social Science Publications Taylor & Francis make every effort to ensure the accuracy of all the information (the 'Content') contained in its publications. However, Taylor & Francis and its agents and licensors make no representations or warranties whatsoever as to the accuracy, completeness or suitability for any purpose of the Content and disclaim all such representations and warranties whether express or implied to the maximum extent permitted by law. Any views expressed in this publication are the views of the authors and are not the views of Taylor & Francis.

Food Analytical Methods covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality. The journal features original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability.

Food Biophysics publishes research on physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. Biophysical studies of food involve research at the intersection of food chemistry, biology, and engineering. The topics of research include the structure of food molecules, biopolymers, and food materials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods or food processing operations; mechanisms of antimicrobial action; structure/function relationships in food biopolymers; novel techniques in food biophysics, including spectroscopic, thermal and rheological studies; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.

Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to:Biochemical, biophysical and biological properties of foods, ingredients, and componentsMechanism of functional foods and ingredients including both novel and traditional fermented foodsGenetic, and cellular and molecular biology germane to food production and processingFoodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humansBiomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additivesApplication of novel technology to foods.

Other areas of strong interest are fermentation to improve foods, food ingredients, functional foods, and food waste remediation. In addition, articles addressing the topics of modern molecular and biochemical approaches to improving food safety are also published. Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

Food Chemistry publishes original research papers dealing with the chemistry and biochemistry of foods and raw materials covering the entire food chain from `farm to fork.'Topics include:– Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;– Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry;– Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions;– Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes;–Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate.Analytical SectionAnalytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.– Methods for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds (with putative health benefits) will be considered.– Results of method inter-comparison studies and development of food reference materials for use in the assay of food components;– Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional status;– General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production including commodity substitution, and verification of organic, biological and ecological labelling) providing sufficient data from authentic samples should be included to ensure that interpretations are meaningful.

Food Control is an international journal that provides essential information for those involved in food safety and process control.Food Control covers:• Microbial food safety and antimicrobial systems• Mycotoxins• Hazard analysis, HACCP and food safety objectives• Risk assessment, including microbial risk assessment• Quality assurance and control• Good manufacturing practices• Food process systems design and control• Food Packaging• Rapid methods of analysis and detection, including sensor technology• Environmental control and safety• Codes of practice, legislation and international harmonization• Consumer issues• Education, training and research needs.The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.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. Contributions that do not fulfil these requirements will not be considered for review and publication.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 journal publishes original papers and reviews that describe interrelationships between foods and all aspects of the physiological, biophysical, microbial and neuro-humoral components of digestion, acquisition and assimilation, with particular emphasis on the role of food structure. The scope includes papers describing the influence of the hierarchical elements of food structure including nanoparticulate formulations, also foods containing prebiotics, probiotics, genetically engineered microorganisms and other agents which influence digestion in its broadest sense including effects on gut associated immune and neurohumoral systems on any of the gut components including the hind gut. While the principal area of focus of the journal is in regard to human digestion we welcome papers that explore these areas in animal and in vitro models and which compare these processes in an evolutionary sense particularly in regard to hominids.

Food Hydrocolloids only publishes original and novel research that is of high scientific quality. Research areas include basic and applied aspects of the characteristics, properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents, film formers or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence.In particular, Food Hydrocolloids covers: the full scope of hydrocolloid behaviour, including isolation procedures, chemical and physicochemical characterization, through to end use and analysis in finished food products; structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; gelling mechanisms, syneresis and polymer synergism in the gelation process; rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties; theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems; surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour; phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability; droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes; fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture; direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components;and toxicological, physiological and metabolic studies of hydrocolloids.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

Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.Papers relating to the following topics will be considered:• Physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods or that represent safety or quality problems• Effects of preservatives, processes, and packaging systems on the microbiology of foods• Methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins• Microbiology of food fermentations• Predictive microbiology• Microbial ecology of foods• Microbiological aspects of food safety• Microbiological aspects of food spoilage and qualityDatabase coverage includes Biological Abstracts (BIOSIS); Chemical Abstracts; Current Contents/Agriculture, Biology, and Environmental Science; Dairy Science Abstracts; Food Science and Technology Abstracts; Maize Abstracts; and Research Alerts.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

Food packaging plays a vital role in preserving food throughout the distribution chain. Without packaging, the processing of food can become compromised as it is contaminated by direct contact with physical, chemical, and biological contaminants. In recent years, the development of novel food packaging (modified atmosphere & active packaging) has not only increased the shelf life of foods, but also their safety and quality - therefore bringing convenience to consumers. Directly related, and interlinked, with food packaging is the concept of shelf life - the length of time that foods, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption.Food Packaging and Shelf Life caters to the needs of scientists, material scientists, food chemists and microbiologists in the area of food packaging and shelf life. The journal will mainly publish original research papers, review articles and short communications in the following areas:• Food packaging material development • Designing food packaging machinery • Physical & chemical properties of food packaging materials • Polymer, glass, metal and paper packaging systems • Nano packaging • Vacuum, gas, aseptic and sterile packaging • Modified atmosphere packaging systems • Active and intelligent, & antimicrobial packaging systems • Edible packaging • Bio-plastics for food, pharmaceutical and cosmetic industry • Food package testing • Sensory properties of packaged foods • Microencapsulation • Migration from packaging materials • Food package interactions • Shelf life of packaged food products • Recycling of food packaging Materials • Packaging sustainability • Microbial stability of food during storage, handling and transportation • Sensory changes during food storage • Chemical, physical and microbial determinants for shelf life • Shelf life simulation • Shelf life and food safety • Accelerated shelf life testsPapers focusing exclusively on food product development, functional foods, food chemistry, post-harvest technology, food microbiology, dairy processing will not be covered by this journal.

Food Policy is a multidisciplinary journal publishing original research and critical reviews on issues in the formulation, implementation and analysis of policies for the food sector in developing, transition and advanced economies. Policy issues relevant to the journal include:Food production, trade, marketing and consumption.Nutrition and health aspects of food systems.Food needs, entitlements, security and aid.Food safety and quality assurance.Technological and institutional innovation affecting food systems and access.Food systems and environmental sustainability.Conceptual and methodological articles should be written such that they are accessible to the journal's diverse international readership. All articles should make a clear contribution to food policy debates of international interest.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

An official journal of the Sensometric Society and the official journal of the European Sensory Science SocietyFood Quality and Preference publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal's coverage as outlined belowThe journal's coverage includes:• Sensory and motivational studies• Food choice studies of cultural, sensory and environmental factors• Innovative consumer and market research• Geographical, cultural and individual differences in food perception and preferences• Expert versus non–expert perception of quality• Mathematical modelling in relation to food acceptability and food quality• Sensometric analyses and models of food sensory and acceptance parameters• Consumer psychology and behavior• Consumer-driven product development• Product experience and contextual influences• Relevant methodological papers on personal care and other consumer productsBenefits 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

Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers, short communications and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.Topics covered by the journal include:food chemistryfood microbiology and safetyfood toxicologymaterials science of foodsfood engineeringphysical properties of foodssensory sciencefood qualityhealth and nutritionfood biophysics analysis of foodsfood nanotechnologyemerging technologiesenvironmental and sustainability aspects of food processing.Subjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;Studies describing the antioxidant potential of foods lacking identification of the compounds responsible for the antioxidant activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods;Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;Pharmacology and nutritional studies papers focusing in hosts rather than in foods or effects of processing in major and minor components of foods.Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.Engineering studies lacking of mathematical verification or validation in situ, when appropriate;Fragmented studies, of low scientific quality, or poorly written.Studies with no food component.

Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values--examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: * food scientists and technologists * food and cereal chemists * chemical engineers * agriculturists * microbiologists * toxicologists * nutritionists Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.