Aims and Scope
Food Science & Nutrition is a peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The journal considers submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fi elds. Topics include, but are not limited to, the following areas:
Chemistry of food and its biochemical interactions
Food microbiology, safety, and risk assessment
Metabolic, molecular, and genetic mechanisms in nutrition
Safety and security analysis of global food supplies
Food preservation, storage, and hurdle technology
Food toxicology
Engineering of food processing technologies
Handling and packaging of foods
Quality assurance of food products
Biotechnology as it relates to food production and processing
Food oral processing, rheology, and other texture-related studies
Health and nutritional implications of food, functional foods, nutraceuticals, and supplements
Bioavailability and disease prevention
Nutritional methodologies, behaviors, and modeling
Sensory and consumer science
Community and international nutrition
Enology and fermentation technology
Food and dietary supplement ingredient regulatory science
Health claims
Agriculture research on plant production, utilization, biomass, and environment
Commentaries on controversial issues in food science and nutrition
Interdisciplinary research spanning food science and nutrition
Food Science & Nutrition publishes original research articles, systematic reviews, meta-analyses, and research methods papers, along with invited editorials and commentaries. Original research papers must report well-conducted research with conclusions supported by the data presented in the paper.
Food Science & Nutrition is a Wiley Open Access journal, one of a new series of peer-reviewed titles publishing quality research with speed and effi ciency. For further information visit the Wiley Open Access website at http://www.wileyopenaccess.com.
Open Access and Copyright
All articles published by Food Science & Nutrition are fully open access: immediately freely available to read, download, and share. All Food Science & Nutrition articles are published under the terms of the Creative Commons Attribution License which permits use, distribution, and reproduction in any medium, provided the original work is properly cited.
Copyright on any research article in a journal published by Food Science & Nutrition is retained by the author(s). Authors grant Wiley a license to publish the article and identify itself as the original publisher. Authors also grant any third party the right to use the article freely as long as its integrity is maintained and its original authors, citation details and publisher are identifi ed. Further information about open access license and copyright can be found at http://www.wileyopenaccess.com/details/content/12f25db4c87/Copyright–License.html.
Purchasing Print Reprints
Print reprints of Wiley Open Access articles can be purchased from corporatesales@wiley.com.
Disclaimer
The Publisher and Editors cannot be held responsible for errors or any consequences arising from the use of information contained in this journal; the views and opinions expressed do not necessarily refl ect those of the Publisher and Editors, neither does the publication of advertisements constitute any endorsements by the Publisher and Editors of the products advertised.
Wiley Open Access articles posted to repositories or websites are without warranty from Wiley of any kind, either express or implied, including, but not limited to, warranties of merchantability, fi tness for a particular purpose, or non-infringement. To the fullest extent permitted by law Wiley disclaims all liability for any loss or damage arising out of, or in connection with, the use of or inability to use the content.
Editor-in-Chief
Y. Martin Lo
Address correspondence to the Editorial Office: foodsci@wiley.com
Associate Editor
Bernadene Magnuson
University of Toronto, Canada
Editorial Board
Yi Fang Chu
Pepsi Co Nutrition, USA
Hong Fu
Fuzhou University, China
Carmen Gomes
Texas A & M, USA
Dallas Hoover
University of Delaware, USA
Scott Jordan
Health Canada, Canada
Marilena Marino
Università degli Studi di Udine, Italy
Jennifer McEntire
Leavitt Partners Center for Food Safety, USA
Alexandra Oliveira
University of Alaska, USA
Stephan Rössner
Karolinska Institutet, Sweden
Sanem Soysal
Yedipete University, Turkey
Fidel Toldrá
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain
Kinga Topolska
University of Agriculture in Krakow, Poland
Thomas Wang
United States Department of Agriculture, USA
Youfa Wang
Johns Hopkins University, USA
Baojun (Bruce) Xu
Beijing Normal University-Hong Kong Baptist University United International College, China
Qixin Zhong
University of Tennessee, USA
Kequan (Kevin) Zhou
Wayne State University, USA