INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Scope & Guideline

Exploring the properties that shape our food.

Introduction

Immerse yourself in the scholarly insights of INTERNATIONAL JOURNAL OF FOOD PROPERTIES with our comprehensive guidelines detailing its aims and scope. This page is your resource for understanding the journal's thematic priorities. Stay abreast of trending topics currently drawing significant attention and explore declining topics for a full picture of evolving interests. Our selection of highly cited topics and recent high-impact papers is curated within these guidelines to enhance your research impact.
LanguageEnglish
ISSN1094-2912
PublisherTAYLOR & FRANCIS INC
Support Open AccessYes
CountryUnited States
TypeJournal
Convergefrom 1998 to 2024
AbbreviationINT J FOOD PROP / Int. J. Food Prop.
Frequency10 issues/year
Time To First Decision-
Time To Acceptance-
Acceptance Rate-
Home Page-
Address530 WALNUT STREET, STE 850, PHILADELPHIA, PA 19106

Aims and Scopes

The INTERNATIONAL JOURNAL OF FOOD PROPERTIES focuses on the scientific study of food properties, emphasizing the interdisciplinary nature of food science and technology. It serves as a platform for researchers to disseminate findings related to food composition, functionality, safety, and health benefits.
  1. Food Composition and Nutritional Analysis:
    The journal publishes research on the nutritional composition of foods, including macronutrients, micronutrients, and bioactive compounds, highlighting their potential health benefits.
  2. Food Processing Techniques:
    Papers often describe innovative processing techniques such as high-pressure processing, microwave treatment, and fermentation, focusing on their effects on food quality, safety, and functional properties.
  3. Functional Foods and Nutraceuticals:
    Research on the development and evaluation of functional foods that offer health benefits beyond basic nutrition, including studies on bioactive compounds and their health effects.
  4. Food Safety and Quality Control:
    The journal includes studies that assess food safety, microbiological quality, and methods for detecting contaminants or adulterants in food products.
  5. Phytochemical and Bioactive Compound Research:
    A significant focus is on the analysis of phytochemicals from plants, their extraction, characterization, and potential health benefits, including antioxidant and antimicrobial properties.
  6. Sensory and Consumer Studies:
    Research that evaluates sensory properties of food products and consumer perceptions, preferences, and acceptance of various food innovations.
Recent publications in the journal indicate several emerging trends and themes that reflect the evolving landscape of food science and technology.
  1. Plant-Based and Alternative Proteins:
    There is a growing interest in plant-based proteins and their applications in food products, reflecting the increasing consumer demand for vegetarian and vegan options.
  2. Functional Foods and Health Benefits:
    Research focusing on the health benefits of functional foods and the role of specific bioactive compounds in disease prevention is on the rise, aligning with global health trends.
  3. Sustainable and Innovative Food Processing:
    Emerging studies highlight innovative and sustainable food processing methods, including the use of green technologies and waste valorization, which are gaining traction in food science.
  4. Probiotics and Gut Health:
    The investigation of probiotics, their health benefits, and their incorporation into various food products is increasingly prominent, reflecting growing consumer interest in gut health.
  5. Artificial Intelligence in Food Science:
    The integration of AI and machine learning techniques for food quality assessment and predictive modeling is an emerging theme, indicating a technological advancement in food science research.

Declining or Waning

While the journal has maintained a robust focus on various aspects of food properties, certain themes appear to be declining in prominence based on recent publications.
  1. Traditional Food Preservation Techniques:
    There has been a noticeable decrease in papers discussing traditional preservation methods, such as salting or smoking, as modern techniques take precedence in research.
  2. General Food Chemistry:
    Research focused solely on general food chemistry without specific applications or implications for health or processing is becoming less frequent, as the trend shifts towards more applied studies.
  3. Food Packaging Technologies:
    The exploration of conventional food packaging technologies is waning, with fewer studies on basic packaging materials and a shift towards innovative, sustainable packaging solutions.

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