An official journal of the European Federation of Food Science and Technology (EFFoST), and the International Union of Food Science and Technology (IUFoST)

Trends in Food Science & Technology is the only truly international peer-reviewed review journal in its field. It provides all those concerned with the science and technology of food development, analysis, manufacture, storage and marketing with concise and critical synopses of important advances from across the full spectrum of food research. These range from the molecular and microstructural level, through raw material processing, food engineering, novel processing methods, automation, quality control and assurance, microbiological safety issues, food function and nutritional impact, to advances in preservation and packaging technologies and sensory analysis. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.

The majority of articles are specially commissioned by the Editors. However,we do welcome ideas from readers for articles on new trends and controversies at the leading edge of food research.

Submission for all types of manuscripts to Trends in Food Science and Technology proceeds totally online. Via the Elsevier Editorial System (EES) website for this journal, http://ees.elsevier.com/tifs , you will be guided step-by-step through the creation and uploading of the various files. The system automatically converts source files to a single Adobe Acrobat PDF version of the article, which is used in the peer-review process. Please note that even though manuscript source files are converted to PDF at submission for the review process, these source files are needed for further processing after acceptance. All correspondence, including notification of the Editor's decision and requests for revision, takes place by e-mail generated by EES and via the Author's homepage, removing the need for a hard-copy paper trail. Authors must submit revisions via EES. Authors may send queries concerning the submission process, manuscript status, or journal procedures to authorsupport@elsevier.com.

Questions regarding content of a proposed submission can be directed to the Executive Editor:

Dr Paul Finglas, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK. E-mail: paulfinglas@aol.com

Authors are requested to submit with their manuscripts the names and full contact details (including e-mail address) of three potential referees.

It is the author's responsibility to ensure that papers are written in clear and comprehensible English. Authors whose native language is not English are strongly advised to have their manuscripts checked by an English-speaking colleague prior to submission. Language Polishing: For authors who require information about language editing and copyediting services pre- and post-submission (for which there will be a charge) please visit http://www.elsevier.com/locate/languagepolishing or contact authorsupport@elsevier.com for more information. Please note Elsevier neither endorses nor takes responsibility for any products, goods or services offered by outside vendors through our services or in any advertising.

Submission of a paper implies that it has not been published previously (except in the form of an abstract or as part of a published lecture or academic thesis), that it is not under consideration for publication elsewhere, that its publication is approved by all authors and tacitly or explicitly by the responsible authorities where the work was carried out, and that if accepted it will not be published elsewhere in the same form, in English or in any other language, without the written consent of the publisher.

Ideas are welcomed for the following types of article:
Reviews focus on promising areas of food research that are advancing rapidly or in need of re-review in the light of recent progress in the underlying sciences or changing priorities within the food industry. More concise than conventional reviews, they should focus on the latest developments, their potential industrial applications and future research needs.
Features highlight specific topics of broader interest to the food science community, such as new research institutes, funding initiatives, major legislative developments or innovative approaches to food science education.
The Viewpoint section provides a forum for personal opinions, observations or hypotheses, to present new perspectives and advance understanding of controversial issues by provoking debate and comment. Key arguments should, however, be supported by published references.
Conference Reports highlight and assess important new developments presented at relevant conferences worldwide. If you would like to be a reporter for TIFS, please contact the Editor before the meeting, enclosing a copy of the latest conference circular.
Letters to the Editor concerned with issues raised by articles recently published in the journal or by recent developments in the food sciences are welcomed. These may be submitted informally to the Editor at any time.

Please note that Trends in Food Science and Technology does not accept research papers.

A brief synopsis of the proposal (about 1 page long, briefly detailing the intended focus and purpose of the article, and if possible including a few key references) should first be sent to one of the Editors, who will provide detailed comment and help develop an appropriate coverage when relevant.

All articles should be international in scope and aimed at a broad audience of academic and industrial-based food scientists. Please note that commissioning does not guarantee acceptance; all Reviews, and the majority of Feature and Viewpoint articles, are subjected to editorial and independent peer review by at least two international experts in the appropriate field to ensure that they are balanced and scientifically accurate. Manuscripts that fail to follow the guidelines set out in this Guide for Authors will be returned to the authors without review.

General: Manuscripts should not exceed 5000 words (including tables and figures) or approximately 20 manuscript pages. Manuscripts must be typewritten, double-spaced with wide (4cm) margins, using a font size of 12pt. Each line and page of the manuscript must be numbered throughout. The corresponding author should be identified (an E-mail address is mandatory - if there is a change to this e-mail contact, the author must notify the publisher as soon as possible). Full postal addresses must be given for all co-authors. Authors should consult a recent issue of the journal for style - sample copies of the journal can be obtained from the journal website http://www.elsevier.com/locate/tifs. The Editors reserve the right to adjust style to certain standards of uniformity. Authors should retain a copy of their manuscript since we cannot accept responsibility for damage or loss of papers. Original manuscripts are discarded one month after publication unless the Publisher is asked to return original material after use.

Abstracts: Reviews, Feature and Viewpoint articles should be provided with an Abstract of no more than 100 words (2-3 sentences), summarising concisely the purpose and content of the paper.

Text: Follow this order when typing manuscripts: Title, Authors, Affiliations, Abstract, Main text, Future Trends or Conclusion (indicating current hypotheses, potential applications and likely future trends and research needs), References, Figure Captions, Figures and then Tables. Do not import the Figures or Tables into your text.

The corresponding author should be identified with an asterisk and footnote. All other footnotes (except for table footnotes) should be identified with superscript Arabic numbers.

References:

Authors are requested to limit the number of references to no more than 75. All publications cited in the text should be presented in a list of references following the text of the manuscript, using the APA reference style. In the text refer to the author's name (without initials) and year of publication, (e.g. "Steventon, Donald and Gladden (1994) studied the effects..." or "...similar to values reported by others (Anderson, Douglas, Morrison & Weiping, 1990)..."). For 2-6 authors all authors are to be listed at first citation. At subsequent citations use first author et al.. When there are more than 6 authors, first author et al. should be used throughout the text. The list of references should be arranged alphabetically by authors' names, and should be as full as possible, listing all authors, the full title of articles and journals, publisher and year. The manuscript should be carefully checked to ensure that the spelling of authors' names and dates are exactly the same in the text as in the reference list. References should be given in the following form:

Hendrickx, M., Ludikhuyze, L., Van den Broeck, I., & Weemaes, C. (1998). Effects of high pressure on enzymes related to food quality. Trends in Food Science and Technology, 9(5), 197-203.
Dörnenburg, H., Hemmerich, I., Martens, G., Wiesner, P., & Knorr, D. (1996). Stress responses and enzymatic browning reactions in potato cultures after high pressure treatment. In Conference GDL/EFFoST, Minimal Processing of Foods - A Challenge for Quality and Safety, Cologne, 6-9 November 1996.
Matthews, R.H., & McCarthy, M.A. (1994). Nutritional quality of fruits and vegetables subject to minimal processes. In R. C. Wiley, Minimally processed refrigerated fruits and vegetables (pp. 313-326). New York: Chapman and Hall.
Citing and listing of web references. As a minimum, the full URL should be given. Any further information, if known (author names, dates, reference to a source publication, etc.), should also be given. Web references can be listed separately (e.g., after the reference list) under a different heading if desired, or can be included in the reference list.

Photographs, charts and diagrams are all to be referred to as 'Figure(s)' and should be numbered consecutively in the order to which they are referred. They should accompany the manuscript, but not be included within the text. All figures are to have a caption that should always indicate the source of the figure. Captions should be supplied on a separate sheet. A maximum total of 5 figures, tables and boxes are allowed. Boxes are useful to highlight a concept that is central to the article, or to set aside necessary explanatory material that might otherwise impede the flow of the text. Boxes may contain only text, or a mixture of text and figures.Tables should be numbered consecutively and given a suitable caption and each table typed on a separate sheet. Footnotes to tables should be typed below the table and should be referred to by superscript lowercase letters. No vertical rules should be used. Tables should not duplicate results presented elsewhere in the manuscript, (e.g. in graphs).

If, together with your accepted article, you submit usable colour figures then Elsevier will ensure, at no additional charge, that these figures will appear in colour on the web (e.g. ScienceDirect and other sites) regardless of whether or not these illustrations are reproduced in colour in the printed version. For colour reproduction in print, you will receive information regarding the costs from Elsevier after receipt of your accepted article. For further information on the preparation of electronic artwork, please see http://www.elsevier.com/artworkinstructions. Please note: Because of technical complications which can arise by converting colour figures to grey scale (for the printed version should you not opt for colour in print) please submit in addition usable black and white prints corresponding to all the colour illustrations. As only one figure caption may be used for both colour and black and white versions of figures, please ensure that the figure captions are meaningful for both versions, if applicable.

Preparation of electronic illustrations
General points
• Make sure you use uniform lettering and sizing of your original artwork.
• Save text in illustrations as "graphics" or enclose the font.
• Only use the following fonts in your illustrations: Arial, Courier, Helvetica, Times, Symbol.
• Number the illustrations according to their sequence in the text.
• Use a logical naming convention for your artwork files, and supply a separate listing of the files and the software used.
• Provide captions to illustrations separately.
• Produce images near to the desired size of the printed version.
A detailed guide on electronic artwork is available on our website: http://www.elsevier.com/artworkinstructions. You are urged to visit this site.

Preparation of Supplementary Data

Elsevier now accepts electronic supplementary material (e-components) to support and enhance your scientific research. Supplementary files offer the Author additional possibilities to publish supporting applications, movies, animation sequences, high-resolution images, background datasets, sound clips and more. Supplementary files supplied will be published online alongside the electronic version of your article in Elsevier Web products, including ScienceDirect: http://www.sciencedirect.com. In order to ensure that your submitted material is directly usable, please ensure that data is provided in one of our recommended file formats. Authors should submit the material in electronic format together with the final version of the article and supply a concise and descriptive caption for each file. For more detailed instructions please visit our artwork instruction pages at http://www.elsevier.com/artworkinstructions. When your manuscript is received at the Publisher it is considered to be in its final form. Proofs are not to be regarded as 'drafts'. One set of page proofs in PDF format will be sent by e-mail to the corresponding author, to be checked for typesetting/editing. No changes in, or additions to, the accepted (and subsequently edited) manuscript will be allowed at this stage. Proofreading is solely your responsibility. A form with queries from the copy editor may accompany your proofs. Please answer all queries and make any corrections or additions required. The Publisher reserves the right to proceed with publication if corrections are not communicated. Return corrections within two working days of receipt of the proofs. Should there be no corrections, please confirm this. Elsevier will do everything possible to get your article corrected and published as quickly and accurately as possible. In order to do this we need your help. When you receive the (PDF) proof of your article for correction, it is important to ensure that all of your corrections are sent back to us in one communication. Subsequent corrections will not be possible, so please ensure your first sending is complete. Note that this does not mean you have any less time to make your corrections, just that only one set of corrections will be accepted. Proofs are to be returned by e-mail to the Log-in Department, proofcorrections@elsevier.com.

The corresponding author, at no cost, will be provided with a PDF file of the article via e-mail. The PDF file is a watermarked version of the published article and includes a cover sheet with the journal cover image and a disclaimer outlining the terms and conditions of use. If colour has been paid for within the article, 100 extra offprints will be supplied free of charge. Additional offprints and copies of the issue can be ordered at a specially reduced rate using the order form sent to the corresponding author after the manuscript has been accepted. Orders for reprints (produced after publication of an article) will incur a 50% surcharge. Upon acceptance of an article, authors will be asked to transfer copyright (for more information on copyright see http://www.elsevier.com/copyright). This transfer will ensure the widest possible dissemination of information. A letter will be sent to the corresponding author confirming receipt of the manuscript. A form facilitating transfer of copyright will be provided. If excerpts from other copyrighted works are included, the author(s) must obtain written permission from the copyright owners and credit the source(s) in the article. Elsevier has preprinted forms for use by authors in these cases: contact Elsevier Ltd., Global Rights Department, The Boulevard, Langford Lane, Oxford, OX5 1GB, UK; phone: (+44) 1865 843830, fax: (+44) 1865 853333, e-mail: permissions@elsevier.com Authors can keep a track on the progress of their accepted article, and set up e-mail alerts informing them of changes to their manuscript's status, by visiting http://www.elsevier.com/trackarticle. Other questions or queries will also be dealt with via the website http://www.elsevier.com/locate/tifs. Contact details for questions arising after acceptance of an article, especially those related to proofs, are provided when an article is accepted for publication.

Trends in Food Science and Technology carries no page charges