Author Guidelines
Submission of Paper
Original contributions relevant to food and nutrition sciences are accepted on the understanding that the material is not considered for publication elsewhere. To ensure consistency, please arrange the manuscript according to the provided template. After submitting the manuscript with a cover letter to the Chief Editor, it will be reviewed to determine if it is relevant to the scope of our Journal.
Multi-authored manuscripts implies the consent of all the participating authors. All contributor who has made substantial intellectual contributions to the study on which the article is based (for example, to the research question, design, analysis, interpretation, and written description) should be an author. The first author should be the one who is heavily involved in designing experiment, research, and manuscript preparation. It is dishonest to omit mention of someone who has participated in writing the manuscript (“ghost authorship”) and unfair to omit investigator who have had important engagement with other aspects of the work. All contributors who do not meet the criteria for authorship should be listed in an Acknowledgments section.
Paper will normally be published in order of acceptance by Chief Editors, although this may occasionally be changed for reasons of space, or to publish more quickly particular paper which the Chief Editors consider of topical interest. Proofs will be sent to the corresponding author or to the first author and should be returned within one week since receipt. No new material may be inserted in the text at proof stage. It is the author’s duty to proofread proofs for errors.
Types of Contributions
Authors should very carefully consider the preparation of papers to ensure that they communicate efficiently, because it permits the reader to gain the greatest return for the time invested in reading. Thus, we are more likely to accept those that are carefully designed and conform the instruction. Otherwise, papers will be returned to the author(s) for correction. This Journal are opened for original research paper, review article, and short communication. Original research papers, that are reports of substantial research, should be within limit of maximally 10,000 words, 6 tables and figures combined. Similar case with reviews article, it should not exceed more than 10,000 words, 6 tables and figures combined. These are critical and conclusive accounts on trends in food and nutrition sciences. In case of short communication that describe smaller investigations and applications, useful techniques and apparatus should be maximally 3,000 words, 6 tables and figures combined.
Manuscript Preparation
All manuscripts should be written in English preferably in Times New Roman (12) with 1.5-point spacing on quarto or A4 paper with line numbered page. The left and right margins are 2.5 cm, and entire manuscript including references, tables and figures should not exceed as mentioned in Type of Contribution section. The Editor reserves the right to make literary corrections and to make suggestions to improve brevity. English is the official language. The English version of the paper will be checked by Language Editor. An unclear and unintelligible version will be sent to the author(s) for correction.
First page of the manuscript should include a clear and concise title as well as author(s) in full name(s), affiliation(s), and address(es). In paper with more than one author, the asterisk indicates the name of the author to whom correspondence and inquiries should be addressed, otherwise the first author is considered for the correspondence. Current full postal address of the indicated corresponding author or the first author must be given in a footnote on the title page.
Highlights are needed for any research paper submitted to this journal. They consist of a short description with bullet points that summarize the core original findings of the paper. Highlights should include 3 to 5 bullet points (maximum 85 characters including spaces).
Abstract (less than 200 words) should be written on the following page. The body of the manuscript (original research paper) begins on the third page with the introduction, followed by materials and methods, result and discussion, conclusion, acknowledgment, references, table with titles, figures, and legends. All tables and figures should be clearly explained and self-standing. The review article structure includes Title – in this case does not indicate that it is a review article. Abstract – includes a description of subjects covered. Table of Contents – shows the reader the organization of the text (overview). Introduction includes a description of context (paragraph 1 – 3), motivation for review (paragraph 4, sentence 1) and defines the focus (paragraph 4, sentences 2 – 3). Body – structured by headings and subheadings. Conclusion – states the implications of the findings and an identified possible new research fields. References (“Literature Review”) – organized in the alphabetical order.
All citation in the manuscript should be written with name and year (i.e., Thomas and Smith, 1990; Johnson et al., 1991). The use of SI units and its common abbreviation as adopted by Journal of Food and Nutrition Progress is recommended. The complete Latin name and strain where appropriate must be cited for every organism at the first mention and typed in italics or underlined. All abbreviations should be defined at the first time they are mentioned.
Keywords
Should be provided below the abstract to help with the electronic search (3-5 words)
Acknowledgement
All other contributing individuals who do not meet the criteria for authorship and fund provider should be acknowledged and typed at the end of the manuscript.
References
Where available, URLs for the references have been provided. All references cited in the text should be presented in a list of references following the text of the manuscript. The minimum number of references is 30. 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. All references are listed in alphabetical order and should be prepared according to the following style :
Journal:
Forni, E., Crivelli, G., Polesello, A. and Ghezzi, M. (1991). Change in peas due to freezing and storage. Journal of Food Processing and Preservation, 15, 379-389.
Chapter:
Engel, K.H. (1992). Lipase: Useful biocatalysts for enantioselective reactions of flavor chiral compounds. In “Flavor precursors: Thermal and enzymatic conversions”. ed. R.Teranishi, G.R. Takeoka, and M. Guntert, pp. 21-31. American Society, Washington, D.C.
Book:
Bailey, A.J. and Light, N.D. (1989). Connective tissue in meat and meat products. Elsevier Science Publishers LTD, Essex, England.
If two or more publications in the same year are cited for the same author, add. a, b, c etc. after the date (i.e., Jacobs et al., 1992a; 1992b).
Tables
Tables must be consecutively numbered with Arabic numbers and each table should have a title placed on top. Limited use of footnotes is permitted. Tables should not repeat data which are mentioned elsewhere in the manuscript.
Illustrations or Figures
The original and two copies of each illustration or figures should be provided. The copies may be of reduced size. High-quality computer-generated illustrations are acceptable. Title must be provided for each illustration on separate page. Each illustration must be clearly numbered and identified with the author’s name on the reverse side.
Proofs and Page Charges
Proofs will be mailed to the author who is expected to carefully check for errors and immediately return them to the editor. There are no page charges.
