American Journal of Food Science and Technology
In this special edition the American Journal of Food Science and Technology publishes research articles and reviews in all areas of food science and food technology in Brazil, with the aim of presenting Challenge and Trends in Food Processing. Demonstrating progress in food science, food processing, technology, engineering and scientific investigations on future trends in food.
About the issue
The scope of topics covered in the this issue include:
Submission Deadline: March, 2015Notification of Acceptance: June, 2015Final Version Due: September, 2015Special Issue Publishing Date: November, 2015
Chief Guest Editor
Dr. Milene Teixeira BarciaFederal University of Rio GrandeEmail: firstname.lastname@example.org
Guest EditorDr. Paula Becker PertuzattiFederal University of Mato GrossoEmail: email@example.com
Dr. Marcio SchmieleUniversity of CampinasEmail: firstname.lastname@example.org
Submit your article now
Manuscripts should be submitted as an attached file to an e-mail directed to the Chief Guest Editor, Dr. Milene Teixeira Barcia at the address: <email@example.com>
or through the journal’s Paper Submission System.
The main scope of the special issue will be the food waste that is the highest putrescible fraction of solid waste. Organic food waste is often wasted despite the fact that it is a resource for biomethanisation and of carbon and nutrients for agricultural use. The management of food waste is characterized by legislative, environmental, social, economic and technological aspects. Developed multi-objective programming approaches have been used to evaluate food waste management problems, while legal corrections are beginning to reflect the business reality where by-product use and waste prevention have been practiced in the food sector for many years. Sustainable energy communities in Europe have contributed to the biomethanisation of organic food waste as a decentralised renewable energy source. New integrated practices have been promoted for the district production of electricity and heat from biogas by exploiting the organic food waste source in disposers, contributing to the reduction in CO2 emissions related to collection of municipal solid waste and to cost savings associated with the collection, transportation, source separation and other management practices. Furthermore, another relevant contribution to energy and material saving can arise from the recovery of the nutrients and organic carbon. The dissemination of food waste management practices among sustainable energy communities will overcome the non-technological barriers standing against.
Aim of the proposed special issue will be to gather the most recent advances in food waste management across the globe. Experiences from implemented projects, as well as core research on food waste exploitation practises will be included. The connection between social issues of food waste and food availability will be covered in connection with behavioural issues on consumption patterns of food will be welcome.
Submission Deadline: February, 2015Notification of Acceptance: May, 2015Final Version Due: August, 2015Special Issue Publishing Date: October, 2015
George PerkoulidisAristotle University Thessaloniki, GreeceEmail: firstname.lastname@example.org
Guest EditorStamatia KontogianniAristotle University Thessaloniki, GreeceEmail: email@example.com
Apostolos MalamakisAristotle University Thessaloniki, GreeceEmail: firstname.lastname@example.org
Francesco Di MariaUniversita degli Studi di Perugia, ItalyEmail: email@example.com
Manuscripts should be submitted as an attached file to an e-mail directed to the Chief Guest Editor, George Perkoulidis at the address: <firstname.lastname@example.org>
Any food product follows a chain, which starts with the production and storage of raw materials and continues, through processing, packaging, distribution and preparation in the household, to the table of the consumer. One of the main contributions of the twentieth century has been to give the whole processing industry a solid scientific basis, leading to new approaches to technology. Consumers demand convenient, innovative, fresh foods, including new "minimally processed" products. The idea that industrially processed foods are not natural, or that they are synthetic, is a widespread approach of today’s twentieth-century consumer to food. In fact, the food processing industry does not only "manufacture" foods, as it develops and uses an ever increasing array of technologies to transform and preserve natural raw materials in the form of food ingredients or finished products, packaged and ready for use. Throughout the twentieth century, the food processing industry performed well in meeting the challenge to provide an ever increasing array of nutritious, safe products at affordable prices, that give pleasure as well as sustenance to an ever growing number of consumers. Just as past technical innovations in the nineteenth and twentieth centuries have served the food industry, so will the technological advances of the twenty-first century. To meet consumers' expectations in the twenty-first century, the food industry will utilize novel technologies whose purpose will be to provide the new quality attributes demanded by consumers; and to ensure food safety. Industry will continue to seek new rapid methods of testing foods and new technologies to identify and control possible food hazards. Likewise, consumers will push for new technologies in processing and packaging that use innovative approaches to yield foods with a "less processed" quality.Therefore, this special issue, entitled “Processed foods: chemistry, technology and safety”, aims to focus on research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of processed food products. Research findings and critical reviews on new perspectives to established processes, innovative and emerging technologies, possible future applications of these technologies, trends and future research in food and bioproducts processing will take place in this special issue. Short communications, letters to the Editor and book reviews are also welcomed.
Submission Deadline: November 15, 2014Notification of Acceptance: January 15, 2015Final Version Due: March 15, 2015Special Issue Publishing Date: March 30, 2015
Dr. Derya Arslan, PhDDepartment of food engineering, Division of food sciences, Faculty of engineering and architecture, Necmettin Erbakan University, Konya, TurkeyEmail: email@example.com
Guest EditorDr. Ghayth Rigane, Ph. DOrganic Chemistry and Physics Laboratory, Faculty of Sciences Sfax-TunisiaEmail: firstname.lastname@example.org
Dr. Luigi Lucini, Ph.DInstitute of Environmental and Agricultural Chemistry & Research Centre for Proteomics and Nutrigenomics, Università Cattolica del Sacro Cuore, ItalyEmail: email@example.com
Manuscripts should be submitted as an attached file to an e-mail directed to the Chief Guest Editor, Dr. Derya Arslan at the address: <firstname.lastname@example.org>
Food microbiology is specifically concerned with the desirable and undesirable effects microbes can have on the quality and safety of food products. In this special issue “Food Preservation and Safety Management”, we will briefly survey the importance of food preservation from microbial spoilage and food safety management. We will overview some fundamental food microbiological concepts and consider how microbes are involved in food spoilage, food preservation, and food borne illness. We will conclude by considering the sources of microbes and general ways in which microbes may be controlled in food and food processing environments. The scope of Food Science is expanding rapidly providing information in applied aspects of recent trends in Fish spoilage, Food preservation, Food Fermentation, Food Production, Food poisoning, Single Cell Proteins, Food Safety Management and Food Safety Operations. The special issue “Food Preservation and Safety Management” publishes original research articles and review papers 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 & food safety management, 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.
Submission Deadline: November 15, 2014Notification of Acceptance: December 01, 2014Final Version Due: December 30, 2014Special Issue Publishing Date: January 30, 2015
Dr. P. SaranrajDepartment of Microbiology, Annamalai University, Chidambaram, Tamil Nadu, IndiaEmail: email@example.com
Guest EditorDr. Ramesh C. RayPrincipal Scientist in Microbiology, Regional Centre, Central Tuber Crop Research Institute, Bhubaneswar, Odisha, IndiaEmail: firstname.lastname@example.org
Dr. P. SivasakthivelanDepartment of Microbiology, Annamalai University, Chidambaram, Tamil Nadu, IndiaEmail: email@example.com
Manuscripts should be submitted as an attached file to an e-mail directed to the Chief Guest Editor, Dr. P. Saranraj at the address: <firstname.lastname@example.org>