Journal Guide

Fluid Phase Equilibria publishes high quality papers dealing with experimental,theoretical and applied research related to equilibrium and transport properties of fluid and solid phases.The fluid phase properties of interest include:PVT, enthalpies, heat capacities, Joule-Thomson coefficients, Gibbs and Helmholtz energies, chemical potentials, activity and fugacity coefficients, critical properties, chemical equilibria, multiphase equilibria and interfacial properties, thermal conductivity, viscosity and rheological properties, and diffusion coefficients.A wide range of pure and mixed fluids may be considered:Non-polar and polar small organic and inorganic molecules, ions, metals, polymers, surfactants, ionic liquids, gas hydrates, complex and biological molecules (e.g. proteins). Fluids should be well-characterized with respect to composition, or be specified with sufficient information for the experimental results to be reproduced (e.g. analysed by up-to-date techniques, or mixtures that can be obtained through a well-established published protocol).Experimental measurements:Unless they are accompanied by contemporary or new theory, papers will be refused if they report experimental data only at pressures and temperatures close to ambient on any of the following liquid or liquid mixture properties: viscosity; density; speed of sound; refractive index; surface tension. Similarly, papers will be refused if they only report phase equilibrium compositions, such as solubilities, at conditions near ambient without theoretical analysis and interpretation.All data reports and analyses will be examined by NIST for consistency with the requirements posted at http://trc.nist.gov/FPE-Support.htmlTheoretical and modeling studies:Theoretical techniques may be chemical thermodynamics, applied statistical mechanics, molecular physics, molecular simulation, quantum chemistry, applied mathematics. Papers with new models, or modifications of available models, are expected to show comparisons for accuracy and predictive ability with applicable data and contemporary existing models.All modeling of properties and phenomena based on artificial neural networks, machine learning algorithms, and similar information processing approaches will only be considered when comparisons of accuracy are made with existing physically-based models or if no thermodynamic models are available. Further, the work must describe the procedure well enough that readers may be able to independently reproduce the results.

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 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 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.

Food Science and Technology International is a leading peer reviewed journal that covers diverse specific aspects related to food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods.

Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted. Original research articles as well as review articles as they relate to food structure and functionality are welcomed. The key areas of interest include:i) Food product and ingredient design with programmed functionalityii) Food physical chemistry and materials scienceiii) Computer simulation and mathematical modeling of food structuresiv) Sensory properties and oral processing of foodsv) Novel microscopy, analysis and characterization techniquesFood Structure is an e-only journal (no print) that capitalizes on the use of animation in the form of 'movies', time series and dynamic visualization of food structures (e.g., 3D protein gels or fat crystal networks) from multiple angles - a first for any food-related journal.

Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.

FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:• Primarily concerned with food formulation• That use experimental 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 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.The journal publishes regular special issues focusing on specific topicsCore topic areas:Biotechnology and bioprocessing• Biocatalysis and biotransformations • Bioprocess modelling and optimisation • Bioseparation • Fermentation and cell culture • Bioreactor design, instrumentation and control • Microbial physiology and engineering metabolic • Production formulation • Sterile processing • Systems biology and biological engineering • NanobiotechnologyFood and drink process engineering• Engineering for food safety • Environmental issues in food manufacture • Minimal processing techniques • Packaging • Plant, process and product design • Processing and microstructure interactions • Unit operations, process modelling and optimisation in food engineeringHygienic manufacture and product safety• Fouling and cleaning • Good manufacturing practice • Hazard analysis • Heating and cooling methods, including freezing, pasteurisation and thermal sterilisation • Hygienic design • Non-thermal processes • Process analytical technology (PAT) • Regulation and validation.

Frontiers of Chemical Science and Engineering, a refereed international journal, seeks to provide a platform for the publication of peer-reviewed papers to promote rapid communication and academic exchange between researchers in the field of chemical science and engineering. It aims to reflect significant advances currently being made worldwide in a broad scope of chemical science and engineering. The journal publishes review articles, research papers and rapid communications by individual researcher and research groups. The journal covers nearly all main branches of chemical science and engineering, including these core areas: catalysis and reaction engineering, clean energy, functional material, nanotechnology and nanoscience, biomaterials and biotechnology, particle technology and multiphase processing, separation science and technology, sustainable technologies and green processing. The journal is strictly peer-reviewed and accepts only original submissions in English.

Fuel Processing Technology deals with the scientific and technological aspects of processing fuels to other fuels, chemicals and by-products. Processing is considered in the sense of chemical conversions such as hydrogenation, gasification, pyrolysis and upgrading as well as physical processing by beneficiation, cleaning and removal of inorganic matter as well as sizing, crushing or screening. Coal, petroleum, oil shale, tar sands and peat are emphasized. Papers on biofuels are also encouraged. All technological aspects of processing are included such as optimization, catalysis, feeding, product separation, catalyst recovery, economics, pollution control, etc., concerned with liquefaction, gasification, combustion, solvent extraction (or solvent refining), co-processing of coal and oil, and upgrading (such as O, N, or S removal) processes.Contributions are appropriate on the chemistry and science of fuels and their products as these relate to processing of fuels, the products of processing or experience in bench scale, process development units or commercial process development.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

Research into energy sources remains a key issue. Over the last 80 years, Fuel has been the leading source of primary research work in fuel science. The scope is broad and includes many topics of increasing interest such as environmental aspects and pollution.A wide variety of fuels are covered:• Asphalt• Coke• Graphite• Oils and gases• Peat• Synthetic fuels (including Dimethyl ether (DME), Methanol etc)• Biofuels• Tar sands• Bitumen• Coal• Natural gas• Oil shale• Petroleum• Tar and pitch• Woods and biomass• Hydrogen fuels• Waste-derived fuels (WDF)• Refuse-derived fuels (RDF)• Carbon with applications to fuel energyFuel is proud to sponsor the ACS Fuel Division Storch Award, in recognition of distinguished contributions to fundamental or engineering research on the chemistry and utilization of all hydrocarbon fuels (excluding petroleum).

Green Chemistry provides a unique forum for the publication of innovative research on the development of alternative green and sustainable technologies. Based on the, but not limited to, the twelve principles of green chemistry defined by Anastas and Warner (Green Chemistry: Theory and Practice, P T Anastas and J C Warner, Oxford University Press, Oxford, 1998). Green chemistry is, by definition, a continuously-evolving frontier. Therefore, the inclusion of a particular material or technology does not, of itself, guarantee that a paper is suitable for the journal. To be suitable, the novel advance should have the potential for reduced environmental impact relative to the state of the art. Green Chemistry does not normally deal with research associated with 'end-of-pipe' or remediation issues.

Health and Technology is the first truly cross-disciplinary journal on issues related to health technologies addressing all professions relating to health, care and health technology.The journal constitutes an information platform connecting medical technology and informatics with the needs of care, health care professionals and patients. Thus, medical physicists and biomedical/clinical engineers are encouraged to write articles not only for their colleagues, but directed to all other groups of readers as well, and vice versa.By its nature, the journal presents and discusses hot subjects including but not limited to patient safety, patient empowerment, disease surveillance and management, e-health and issues concerning data security, privacy, reliability and management, data mining and knowledge exchange as well as health prevention. The journal also addresses the medical, financial, social, educational and safety aspects of health technologies as well as health technology assessment and management, including issues such security, efficacy, cost in comparison to the benefit, as well as social, legal and ethical implications.This journal is a communicative source for the health work force (physicians, nurses, medical physicists, clinical engineers, biomedical engineers, hospital engineers, etc.), the ministries of health, hospital management, self-employed doctors, health care providers and regulatory agencies, the medical technology industry, patients' associations, universities (biomedical and clinical engineering, medical physics, medical informatics, biology, medicine and public health as well as health economics programs), research institutes and professional, scientific and technical organizations.Health and Technology is jointly published by Springer and the IUPESM (International Union for Physical and Engineering Sciences in Medicine) in cooperation with the World Health Organization.