Innovative Food Science & Emerging Technologies

创新食品科学和新兴技术（IFSET）旨在为食品科学和新兴技术的新发展提供最高质量的原创贡献。所述工作应在方法或所用方法上具有创新性。研究结果对科学界或食品工业的意义也必须明确。提交出版的论文必须新颖，具有较高的科学质量和影响力。只有推进当前科学知识、具有行业相关性、推进当前理解的论文才会被考虑进行审查和出版。IFSET不公布初步或证实性结果。该杂志发表了一些精选的研究和评论文章，涉及工程，规模扩大，安全，可持续性，动力学和机械方面的前景食品加工技术。每一篇文章都应该对进一步理解一个特定的科学技术领域做出明确的贡献，并在可能的情况下帮助澄清它是否可以被食品工业采纳。关于多种技术的新颖结合的文章和涉及食品科学所有分支的创新和进步的文章，包括食品生物技术、营养和材料科学，都在本杂志的范围内。所涉主题包括：食品和食品成分的新技术和新兴技术；宏观、微观和纳米尺度上的过程结构-功能关系；定制食品；过程控制、过程-包装相互作用；资源效率过程；可持续过程；微生物、酶、病毒、过敏原和毒素失活的动力学和机制；养分的保留、可获得性和可得性；结构变化、质地和流变性；最小处理；过程的例子包括：高静压处理；脉冲光场或电场；微波和射频加热；超声波；冷等离子体；辐照；紫外光；高压均匀化；欧姆加热；高密度气体；热处理、非热处理和零分处理。作者在线指南可在http://ees.elsevier.com/ifset上找到。

Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science and emerging technologies. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Papers submitted for publication must be novel and of high scientific quality and impact. Only papers which advance current scientific knowledge, with industrial relevance, which advance current understanding will be considered for review and publication. IFSET does not publish preliminary or confirmatory results. The journal publishes selected research and review articles dealing with engineering, scale-up, safety, sustainability, kinetics and mechanistic aspects of promising food processing technologies. Each article should make a clear contribution to further the understanding of a given science and technology area, and help clarify, when possible, whether or not it could be adopted by the food industry. Articles addressing the novel combination of more than one technology are within the scope of the journal, as are articles dealing with innovation and advances in all branches of food science, including food biotechnology, nutrition and material science. Topics covered include:new and emerging technologies for foods and food constituents; process-structure-function relationships at macro-, micro- and nano scale; tailor made foods;process control, process-packaging interactions;resource efficient processes; sustainable processes; kinetics and mechanisms of inactivation of micro-organisms, enzymes, viruses, allergens and toxins; nutrient retention, accessibility and availability;structural changes, texture and rheology;minimal processing; Example of processes include: high hydrostatic pressure processing; pulsed light or electric fields; microwave and radio-frequency heating;ultrasonics; cold plasma; irradiation; UV light; high pressure homogenization; ohmic heating;dense gases; thermal, non-thermal and sub-zero processing. The online Guide for Authors can be found at http://ees.elsevier.com/ifset