Food Science and Technology International
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Food Science and Technology International

2014 Impact Factor: 1.222
2014 Ranking: 62/123 in Food Science & Technology | 40/70 in Chemistry, Applied
Source: 2014 Journal Citation Reports ® (Thomson Reuters, 2015)

Editor in Chief
Antonio Martínez López IATA-CSIC, Spain
Associate Editors
Jose Javier Benedito Universtiat Politècnica de Valencia, Spain
Concha Collar IATA-CSIC, Spain
Gunter Klein TiHo Hannover, Germany
Tatiana Koutchma Agriculture and Agri-Food Canada, Canada
Vicente Monedero IATA-CSIC, Spain
Remedios Melero IATA-CSIC, Spain
Teresa Sanz Taberner IATA-CSIC, Spain
Lorenzo Zacarías IATA-CSIC, Spain

eISSN: 15321738| ISSN: 10820132|Current volume: 21|Current issue: 1 Frequency: 8 Times/Year

INDEXED IN MEDLINE

Food Science and Technology International (FSTI) is a highly ranked, peer-reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering:

  • food processing and engineering
  • food safety and preservation
  • food biotechnology
  • chemical, physical and sensory properties of foods

Published eight times per year with additional features such as critical reviews and brief scientific notes that provide essential information from food scientists throughout the world.

This journal is a member of the Committee on Publication Ethics (COPE)


Electronic access:

Food Science & Technology is available electronically on SAGE Journals Online at http://fst.sagepub.com

Food Science and Technology International (FSTI) is a highly ranked, peer reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering:

  • food processing and engineering
  • food safety and preservation
  • food biotechnology
  • chemical, physical and sensory properties of foods

Published with additional features such as critical reviews, brief scientific notes, that provide essential information from food scientists throughout the world.

 

Editorial Board
Jose Miguel Aguilera Pontificia Universidad Catolica De Chile
Stella Maris Alzamora Universidad De Buenos Aires, Argentina
Gustavo V Barbosa-Canovas Washington State University, USA
Elvira Costell Instituto de Agroqummica y Tecnologma de Alimentos, Spain
T.Romen Gormley The National Food Centre Dunsinea, Ireland
Jean Xavier Guinard University of California Davis, USA
Richard W. Hartel University of Wisconsin, Madison, USA
Manuela Juárez Instituto del Frio, (CSIC), Spain
Franco M.Lajolo Universidad de São Paolo, Brazil
Michele Marcotte Agriculture and Agri-Food Canada Food Res. & Dev. Center, Canada
Wenceslao Moreda Martino Instituto de la Grasa. CSIC, Spain
Antonio Mulet Universidad Politécnica de Valencia, Spain
Octavio Paredes-López Centro de Investigacion y de Estodies Avanzados del IPN, Mexico
Micha Peleg University of Massachusetts, USA
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  • Vocational Search
    1. Peer review policy
    2. Article types
    3. How to submit your manuscript
    4. Journal contributor’s publishing agreement
      4.1 SAGE Choice
    5. Declaration of conflicting interests policy
    6. Other conventions
    7. Acknowledgments
      7.1 Funding acknowledgement
    8. Permissions
    9. Manuscript style
      9.1 File types
      9.2 Journal style
      9.3 Reference style
      9.4 Manuscript preparation
      9.4.1 Keywords and abstracts: Helping readers find your article online
      9.4.2 Corresponding author contact details
      9.4.3 Guidelines for submitting artwork, figures and other graphics
      9.4.4 Guidelines for submitting supplemental files
      9.4.5 English language editing services
    10. After acceptance
      10.1 Proofs
      10.2 E-Prints and complimentary copies
      10.3 SAGE production
      10.4 OnlineFirst publication
    11. Further information

    Published six times a year, Food Science and Technology Internationalis a highly ranked, peer reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering:

    food processing engineering · composition · safety · nutritional quality · biotechnology · quality · physical properties · microstructure · microbiology · packaging · sensory analysis, bioprocessing · postharvest technology. publishes peer-reviewed high-quality articles by leading researchers of food science and technology that provide essential information for food scientists throughout the world.

    In addition, the journal publishes critical reviews, book reviews, brief scientific notes, and coverage of international congresses

    Manuscripts dealing with science and technology of food and beverages will be considered for publication in Food Science and Technology International, on the strict understanding that the material in whole or in part has not been, nor is being considered for publication elsewhere.

    Papers accepted become the copyright of the journal, and may not be published elsewhere in whole or in part without the Editor's permission in writing. Authors will be asked to confirm this in writing and transfer copyright to the journal as well as disclosing conflicts of interest.

     

    1. Peer review policy

    The journal's policy is to obtain at least two independent reviews of each article. It operates a double-blind reviewing policy in which the reviewer’s name is always concealed from the submitting author; authors may choose to reveal their name but the journal otherwise leaves the article anonymous. Referees will be encouraged to provide substantive, constructive reviews that provide suggestions for improving the work and distinguish between mandatory and non-mandatory recommendations.

    All manuscripts accepted for publication are subject to editing for presentation, style and grammar. Any major redrafting is agreed with the author but the Editor's decision on the text is final.

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    2. Article types

    Manuscripts are considered for publication with the understanding that they have not been published previously and are not under consideration by another publication.

    The journal publishes original papers, research correspondence and scientific clinical reviews.

    The maximum article word length is 5000 words, though review articles that are longer than 5000 words will still be considered for publication.

    2.1 Summary of manuscript structure:

    All submissions should be written in a clear and succinct manner, following the style of the journal.

    Title should be centred and brief, followed by centred name, affiliation, address, country, and postal code (zip) of author(s). Indicate to whom correspondence and proofs should be sent, including a telephone number, fax number and e-mail address.

    Research Papers: Include a 200-word abstract, keywords, an Introduction, Materials and Methods, Results and Discussion and References.

    Reviews: Reviews of a scientific or applied field should include all major findings and bring together reports from a number of sources. A brief extract (about 200 words) should be given and references must be in the form shown below.

    Notes: Notes should be used to report either important preliminary findings or results that do not require a full research article. An abstract of about 100 words or less is required.

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    3. How to submit your manuscript

    Before submitting your manuscript, please ensure you carefully read and adhere to all the guidelines and instructions to authors provided below. Manuscripts not conforming to these guidelines may be returned.

    Food Science and Technology International is hosted on SAGE track a web based online submission and peer review system powered by ScholarOne™ Manuscripts. Please read the Manuscript Submission guidelines below, and then simply visit:

    http://mc.manuscriptcentral.com/fsti

    Here you may login and submit your article online.

    IMPORTANT: Please check whether you already have an account in the system before trying to create a new one. If you have reviewed or authored for the journal in the past year it is likely that you will have had an account created.  For further guidance on submitting your manuscript online please visit ScholarOne Online Help.

    All papers must be submitted via the online system. If you would like to discuss your paper prior to submission, please refer to the contact details below.

    US/Canada: Gustavo V. Barbosa-Canovas, Washington State University Food Engineering Program, Pullman, WA 99164-6120, USA. Email: barbosa@mail.wsu.edu

    Europe: Remedios Melero, Managing Editor, Food Science and Technology International, PO Box 73, 46100 Burjasot, Valencia, Spain. Email: rmelero@iata.csic.es

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    4. Journal contributor’s publishing agreement   
    Before publication SAGE requires the author as the rights holder to sign a Journal Contributor’s Publishing Agreement. For more information please visit our Frequently Asked Questions on the SAGE Journal Author Gateway.

    Food Science and Technology International and SAGE take issues of copyright infringement, plagiarism or other breaches of best practice in publication very seriously. We seek to protect the rights of our authors and we always investigate claims of plagiarism or misuse of articles published in the journal. Equally, we seek to protect the reputation of the journal against malpractice. Submitted articles may be checked using duplication-checking software. Where an article is found to have plagiarised other work or included third-party copyright material without permission or with insufficient acknowledgement, or where authorship of the article is contested, we reserve the right to take action including, but not limited to: publishing an erratum or corrigendum (correction); retracting the article (removing it from the journal); taking up the matter with the head of department or dean of the author’s institution and/or relevant academic bodies or societies; banning the author from publication in the journal or all SAGE journals, or appropriate legal action.

    4.1 SAGE Choice
    If you wish your article to be freely available online immediately upon publication (as some funding bodies now require), you can opt for it to be included in SAGE Choice subject to payment of a publication fee. The manuscript submission and peer reviewing procedure is unchanged. On acceptance of your article, you will be asked to let SAGE know directly if you are choosing SAGE Choice. For further information, please visit SAGE Choice.

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    5. Declaration of conflicting interests                  
    Within your Journal Contributor’s Publishing Agreement you will be required to make a certification with respect to a declaration of conflicting interests. It is the policy of Food Science and Technology International to require a declaration of conflicting interests from all authors enabling a statement to be carried within the paginated pages of all published articles.

    Please include any declaration at the end of your manuscript after any acknowledgements and prior to the references, under a heading ‘Declaration of Conflicting Interests’. If no declaration is made the following will be printed under this heading in your article: ‘None Declared’. Alternatively, you may wish to state that ‘The Author(s) declare(s) that there is no conflict of interest’. 

    When making a declaration the disclosure information must be specific and include any financial relationship that all authors of the article has with any sponsoring organization and the for-profit interests the organization represents, and with any for-profit product discussed or implied in the text of the article.

    Any commercial or financial involvements that might represent an appearance of a conflict of interest need to be additionally disclosed in the covering letter accompanying your article to assist the Editor in evaluating whether sufficient disclosure has been made within the Declaration of Conflicting Interests provided in the article.

    For more information please visit the SAGE Journal Author Gateway.

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    6. Other conventions

    None applicable.

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    7. Acknowledgements
    Any acknowledgements should appear first at the end of your article prior to your Declaration of Conflicting Interests (if applicable), any notes and your References.

    All contributors who do not meet the criteria for authorship should be listed in an `Acknowledgements’ section. Examples of those who might be acknowledged include a person who provided purely technical help, writing assistance, or a department chair who provided only general support. Authors should disclose whether they had any writing assistance and identify the entity that paid for this assistance.

    7.1 Funding Acknowledgement

    To comply with the guidance for Research Funders, Authors and Publishers issued by the Research Information Network (RIN), Food Science and Technology International additionally requires all Authors to acknowledge their funding in a consistent fashion under a separate heading. Please visit Funding Acknowledgement on the SAGE Journal Author Gateway for funding acknowledgement guidelines.

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    8. Permissions
    Authors are responsible for obtaining permission from copyright holders for reproducing any illustrations, tables, figures or lengthy quotations previously published elsewhere. For further information including guidance on fair dealing for criticism and review, please visit our Frequently Asked Questions on the SAGE Journal Author Gateway.

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    9. Manuscript style

    9.1 File types
    Only electronic files conforming to the journal's guidelines will be accepted. Preferred formats for the text and tables of your manuscript are Word DOC, and tiff or jpeg for figures (ideally figures will use journal colours).  Please also refer to additional guideline on submitting artwork [and supplemental files] below.

    9.2 Journal Style
    Food Science and Technology International conforms to the SAGE house style.  Click here to review guidelines on SAGE UK House Style.

    9.3 Reference Style
    Food Science and Technology International adheres to the SAGE Harvard reference style. Click here to review the guidelines on SAGE Harvard to ensure your manuscript conforms to this reference style.

    If you use EndNote to manage references, download the SAGE Harvard output style by following this link and save to the appropriate folder (normally for Windows C:\Program Files\EndNote\Styles and for Mac OS X Harddrive:Applications:EndNote:Styles). Once you’ve done this, open EndNote and choose “Select Another Style...” from the dropdown menu in the menu bar; locate and choose this new style from the following screen.

    Book:
    Diehl J.F. (1990). Safety of Irradiated Foods. New York: Marcel Dekker Inc. pp. 12-25.

    Chapter of book:
    Olsman W.J. and Hitchcock C. (1980). Detection and determination of vegetable proteins in meat products. In: King, R.D. (ed), Developments in Food Analysis Techniques-2 London: Applied Science Publishers Ltd. pp. 225-260.

    Paper accepted:
    Smith B. and Brown A. (2002). A new method for food analysis based on IR spectroscopy. Food Science and Technology international (in press).

    Patent:
    Schobinger H, Durr P and Waldvogel R (1982). Verfahren zur Herstellung von Alkohol-freiem Wein oder Fruchtwein. Int. Patent WO/02723.

    Figures, Tables, Equations: spelled out in text, capitalized.

    Tables: Number consecutively and type on a numbered, separate page.
    Please use arabic numerals and supply a heading. Column headings should be explanatory and carry units. Do not include vertical rules.

    Units and Abbreviations: SI units should be used.

    9.4. Manuscript Preparation
    The text should be double-spaced throughout and with a minimum of 3cm for left and right hand margins and 5cm at head and foot. Text should be standard 10 or 12 point.

    9.4.1 Keywords and Abstracts: Helping readers find your article online
    The title, keywords and abstract are key to ensuring that readers find your article online through online search engines such as Google. Please refer to the information and guidance on how best to title your article, write your abstract and select your keywords by visiting SAGE’s Journal Author Gateway Guidelines on How to Help Readers Find Your Article Online.

    9.4.2 Corresponding Author Contact details
    Provide full contact details for the corresponding author including email, mailing address and telephone numbers. Academic affiliations are required for all co-authors.

    9.4.3 Guidelines for submitting artwork, figures and other graphics
    For guidance on the preparation of illustrations, pictures and graphs in electronic format, please visit SAGE’s Manuscript Submission Guidelines.

    Figures supplied in colour will appear in colour online regardless of whether or not these illustrations are reproduced in colour in the printed version. For specifically requested colour reproduction in print, you will receive information regarding the costs from SAGE after receipt of your accepted article.

    Images should be supplied as bitmap based files (i.e. with .tiff or .jpeg extension) with a resolution of at least 300 dpi (dots per inch). Line art should be supplied as vector-based, separate .eps files (not as .tiff files, and not only inserted in the Word or pdf file), with a resolution of 600 dpi. Images should be clear, in focus, free of pixilation and not too light or dark.

    In text: tables and figures are either inserted as part of a sentence, for example table 1 or in parentheses for example (figure 1). Each table should carry a descriptive heading. Each figure should be submitted electronically.

    Line Drawings. Originals should always be submitted. Wherever possible, graphs should be boxed in, and scale divisions should be marked on the inside of the boxes. Grids should not be shown. Insofar as possible, explanations should be placed in the legend. Original drawings should not be larger than 20x25 cm (8x10 in); if this is impossible, they must be accompanied by two sets of small photoprints. Measurements should be indicated in SI units.

    9.4.4 Guidelines for submitting supplemental files
    Food Science and Technology International does not currently accept supplemental files.

    9.4.5 English Language Editing services
    Non-English speaking authors who would like to refine their use of language in their manuscripts might consider using a professional editing service.  Visit English Language Editing Services for further information.

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    10. After acceptance           

    10.1 Proofs
    We will email a PDF of the proofs to the corresponding author.

    10.2 E-Prints and Complimentary Copies
    SAGE provides authors with access to a PDF of their final article. For further information please visit Offprints and Reprints. We additionally provide the corresponding author with a complimentary copy of the print issue in which the article appears up to a maximum of 5 copies for onward supply by the corresponding author to co-authors.

    10.3 SAGE Production
    At SAGE we place an extremely strong emphasis on the highest production standards possible. We attach high importance to our quality service levels in copy-editing, typesetting, printing, and online publication (http://online.sagepub.com/). We also seek to uphold excellent author relations throughout the publication process.

    We value your feedback to ensure we continue to improve our author service levels. On publication all corresponding authors will receive a brief survey questionnaire on your experience of publishing in Food Science and Technology International with SAGE. 

    10.4 OnlineFirst Publication
    A large number of SAGE journals benefit from OnlineFirst, a feature offered through SAGE’s electronic journal platform, SAGE Journals Online. It allows final revision articles (completed articles in queue for assignment to an upcoming issue) to be hosted online prior to their inclusion in a final print and online journal issue which significantly reduces the lead time between submission and publication. For more information please visit our OnlineFirst Fact Sheet.

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    11. Further information

    Any correspondence, queries or additional requests for information on the Manuscript Submission process should be sent to the Editorial Office as follows:

    US/Canada: Gustavo V. Barbosa-Canovas, Washington State University Food Engineering Program, Pullman, WA 99164-6120, USA. Email: barbosa@mail.wsu.edu

    Europe: Remedios Melero, Managing Editor, Food Science and Technology International, PO Box 73, 46100 Burjasot, Valencia, Spain. Email: rmelero@iata.csic.es

    Ed Mottram
    Publishing Editor
    SAGE Publications Ltd
    1 Oliver's Yard, 55 City Road
    London, EC1Y 1SP, UK
    Tel: +44 (0)20 7324 5127
    Email: ed.mottram@sagepub.co.uk
    www.sagepub.co.uk

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