scholarly journals Inaugural Issue Editorial Note

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Irshad A
Keyword(s):  
Open Access ◽  
Science And Technology ◽  
Research Work ◽  
Careful Examination ◽  
Editorial Team ◽  
Editorial Note ◽  
Food Science ◽  
Whole Life Cycle ◽  
Animal Sciences ◽  
Scientific Standards

I am pleased to announce the launch of Journal of Food and Animal Sciences (JFAS), a new international peer reviewed open access bi-monthly journal published by Vetinfo publishers. JFAS aims to become a leading international peer reviewed academic journal, publishing high quality research and analysis on all aspects food science and technology, veterinary medicine and animal sciences. The aim of the JFAS is to publish the research work in any field of veterinary and animal sciences viz, animal anatomy, physiology, biochemistry, pharmacology, microbiology, pathology, parasitology, infectious diseases, clinical sciences, alternative veterinary medicines and biomedical fields, livestock production and technologies, all aspects of veterinary technology, animal breeding and experimental animals, meat science and technology, dairy science, dairy processing, dairy engineering, and all the aspect of food science and technology including food chemistry, microbiology and biotechnology aspects of food emerging safety and toxicological issues, food and material engineering, physical / chemical / sensory properties of food, advances in sensory science, food quality and safety, nutraceuticals, functional foods and functional ingredients, biophysical analysis of food or processing operations, applied research related to food nanotechnology, emerging technologies, environmental, safety and sustainability aspects of processing, waste / by-product management in food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the veterinary sciences and animal husbandry are particularly welcome. Interdisciplinary research and communication between diverse expert communities drives the creation of the future technologies. JFAS aims to encompass all aspects of current developments in veterinary and animal sciences, especially animal based food production systems right from animal rearing to sensory quality of products consumed. JFAS is created and launched according to this objective, proposing and promoting an easy way to share innovation, works, and create connections to go further! JFAS will be competing head-on with a number of existing subscription-based journals. However, there is clearly a niche for the new journal. The reason for this is because all journal articles will be accessible without any access boundaries to all internet users throughout the world. Another major benefit of open access online journals is that anyone can contribute, and not only those in major institutions. These freedoms are coupled with rigorous, fair and prompt standards of peer review. Such a challenge involves a strong and cohesive editorial team. As Editor of JFAS, I would like to take this opportunity to thank the members of our Editorial team, who trusted this adventure. Editorial team will be particularly concerned by maintaining high international scientific standards of any single post published in Journal of Food and Animal Sciences, through a careful examination, peer-reviewing process, and article selection. Second objective is selecting and bringing out innovative studies making the Journal as a source of inspiration for researchers. I would like to thank Prof. J. Abraham, Prof. M. Mini, Prof. B. Sunil, Prof. S. Maya and other editorial team members of JFAS for their trust and perseverance, without whom this scientific adventure would not have been possible. We would like to thank our authors, their trust and hard work in disclosing their latest research, our referees in their impartial effort for keeping the highest international scientific standards, and you, our readers, for your interest and support. We are proud to propose the inaugural issue of Journal of Food and Animal Sciences, and we specially thank the contributors for their first efforts.

scholarly journals Korean editors’ and researchers’ experiences with preprints and attitudes towards preprint policies

2021 ◽  
Vol 8 (1) ◽  
pp. 4-9
Author(s):  
Hyun Jung Yi ◽  
Sun Huh
Keyword(s):  
Open Access ◽  
Science And Technology ◽  
Research Work ◽  
Likert Scale ◽  
Scientific Integrity ◽  
Data Priority

Purpose: This study investigated editors’ and researcher’s experiences with preprints and their attitudes towards preprint policies in Korea.Methods: From December 30, 2019 to January 10, 2020, a Google Forms survey was mailed to members of the Korean Council of Science Editors and the Korean Federation of Science and Technology Societies. The 16 survey items included two demographic items, six items on experience with preprints, five 5-point Likert-scale items on attitudes towards preprints, and three items on advantages and disadvantages.Results: Out of 365 respondents, 56 had deposited their manuscripts on preprint servers, while 49 stated that they allowed preprints in their journals. More than half of the respondents expressed favorable attitudes towards prioritizing preprint deposition, promotion of open access, rapid feedback on preprints, earlier citations, and evidence of research work. Responders in engineering had more experience with the concept of preprints, and were more likely to have heard about preprint servers and preprint deposition by other researchers, than those in medicine. Half of the editors disagreed with the need for preprints, for reasons including a lack of scientific integrity, stealing ideas/scooping data, priority issues regarding research ideas, and copyright problems.Conclusion: The above results showed that preprints are still not actively used in Korea. Although experiences with preprints were not widespread, more than half of the respondents showed favorable attitudes towards preprints. More of a consensus should emerge for preprint policies to be accepted by editors in Korea.

Ghana's indigenous food technology: A review of the processing, safety, packaging techniques and advances in food science and technology

Food Control ◽  
2021 ◽  
Vol 127 ◽  
pp. 108116
Author(s):  
John Dzikunoo ◽  
Emmanuel Letsyo ◽  
Zeenatu Adams ◽  
David Asante-Donyinah ◽  
Courage Sedem Dzah
Keyword(s):  
Science And Technology ◽  
Food Science ◽  
Food Technology

scholarly journals Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1128
Author(s):  
Giacomo Squeo ◽  
Davide De Angelis ◽  
Riccardo Leardi ◽  
Carmine Summo ◽  
Francesco Caponio
Keyword(s):  
Science And Technology ◽  
Experimental Designs ◽  
Food Science ◽  
Modified Atmosphere ◽  
Global Knowledge ◽  
Food Sector ◽  
Life Improvement ◽  
Technology Modeling ◽  
Mixture Designs ◽  
Simplex Lattice

Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. Results: Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. Conclusion: In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.

scholarly journals Scenario of research on Food Service in Brazil

2017 ◽  
Vol 30 (1) ◽  
pp. 1-12
Author(s):  
Flávia Milagres CAMPOS ◽  
Shirley Donizete PRADO ◽  
Fabiana Bom KRAEMER ◽  
Francisco Romão FERREIRA ◽  
Maria Cláudia da Veiga Soares CARVALHO
Keyword(s):  
Food Production ◽  
Graduate Programs ◽  
Science And Technology ◽  
Food Service ◽  
Scientific Production ◽  
Main Trend ◽  
Food Science ◽  
Research Groups ◽  
Nutrition Research ◽  
Object Of Study

ABSTRACT Objective: The present study aims to investigate the scenario of research on Food Service in Brazil based on the Stricto Sensu Graduate Programs in Nutrition, research groups, and scientific production. Methods: A search of the research lines including studies related to this topic and the researchers engaged in those studies was conducted. The research groups were identified on the Directory of Research Groups in Brazil website and the profile of the scientific production was based on articles included in the Scientific Electronic Library Online database. Articles published in international journals that were related to research lines focused on food production were also searched and analyzed. Results: The search identified only two graduate programs with research lines that describe the food production as the object of study although 13 graduate programs carry out research related to Food Service, especially focused on nutritional and sanitary aspects of food. The same trend was observed in the national articles. The internationalization of these two research line results from the academic publication in 22 different journals over the past 5 years. Thirty five professors were identified and most of them hold a PhD in Food Science and Technology. The number of research groups increased from two in 2000 to twenty nine in 2010. Conclusion: The inclusion of Food Service in graduate programs is still limited. The main trend observed is towards a closer relationship with Food Science and Technology in terms of the lines of research, professional qualification, and published studies.

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