Fruit and Vegetable Products

 

Guidelines for the Preparation and Review
of Research Papers on Fruit and Vegetable Products

by the IFT Fruit & Vegetable Products Division

 

THE FRUIT & VEGETABLE PRODUCTS DIVISION of the Institute of Food Technologists has prepared the following guidelines for use by authors in preparing research papers on fruit and vegetable products for publication in Journal of Food Science , as well as for use by reviewers when evaluating the suitability of such manuscripts for publication. 

The supplementary instructions presented here are intended to help authors determine whether their work: (1) is suitable for publication in JFS, and (2) conforms to special JFS protocols, if the topic of the submitted manuscript is in one of the following areas: Engineering/Physical Properties, Foodservice, Fruits and Vegetables, Microbiology, Nutrition, Seafood, or Sensory Evaluation.

Primary information for authors preparing manuscripts for publication in the Journal of Food Science appears in the Author Information on this site, and in J Food Sci 67(9):3553 (2002).

 

Guidelines

Manuscripts resulting from original research on horticultural commodities, either fresh or processed, are potentially appropriate for publication in JFS provided these commodities are destined for use as human food, and the results presented have:

1) a significant influence on sensory quality of the commodity, and/or

2) a significant influence on processing, storage, or handling attributes of the commodity