Applied Food Research

期刊简介：Applied Food Research is an open access scholarly journal devoted to scientific and technological applications of food science and engineering. Applied Food Research complements Elsevier food science Journals such as Food Research International, LWT and Journal of Food Engineering by offering a broader and more inclusive reach to cater for the increased spread of research interests. The Journal will focus on application-oriented works in food manufacturing and engineering and production optimization. Studies on regional products and associated review papers are of interest, as well as reporting food property data using routine procedures. This includes applications in all areas of food and process engineering for food manufacturing, including but not limited to: Novel and emerging food processing, hurdle and minimal processing, thermal processing, extrusion, value addition, dehydration, separations technology, refrigerated and frozen foods, electro-technologies, irradiation, packaging, etc. and related technology development concepts Use of conventional and innovative extraction approaches to recover high-added value compounds (i.e nutrients and bioactives) to be used as food additives, nutraceuticals (alone or combined). Formulation of new products using optimization strategies for better organoleptic properties, nutritional qualities, environmental impact, shelf life etc. Mathematical and statistical methods for modeling and analyzing a process such as Response Surface Methodology, Artificial Neural Networks, etc. Applications in non-conventional technology areas The Journal publishes research articles, review type articles, short communications, commentaries, as well as case studies. Case studies are "microarticles" focused on specific technologies/techniques and/or targeted food matrices as short communication (no more than 6000 words) and with a relevant industrial application.

【译文】《应用食品研究》是一本开放获取的学术期刊，致力于食品科学与工程的科技应用。 《应用食品研究》通过提供更广泛、更具包容性的覆盖范围来满足日益增长的研究兴趣，是对爱思唯尔食品科学期刊（例如 Food Research International、LWT 和 Journal of Food Engineering）的补充。该期刊将重点关注食品制造、工程和生产优化方面的应用导向型工作。对区域产品和相关评论论文的研究以及使用常规程序报告食品特性数据都很有趣。这包括食品和食品制造工艺工程的所有领域的应用，包括但不限于：新颖和新兴食品加工、障碍和最小加工、热处理、挤压、增值、脱水、分离技术、冷藏和冷冻食品、电子技术、辐照、包装等以及相关技术开发概念使用传统和创新的提取方法来回收高附加值化合物（即营养素和生物活性物质），以用作食品添加剂、营养保健品（单独或合并）。使用优化策略配制新产品，以获得更好的感官特性、营养品质、环境影响、保质期等。用于建模和分析过程的数学和统计方法，如响应面方法、人工神经网络等。非传统技术领域的应用该杂志发表研究文章、评论类型文章、简短的交流、评论以及案例研究。案例研究是专注于特定技术/工艺和/或目标食品基质的“微文章”，作为简短的交流（不超过 6000 字）并具有相关的工业应用。