‘Korean Journal of Food and Cookery Science (Korean J Food Cook Sci, KJFCS)’ is the official journal of the Korean Society of Food and Cookery Science, which was established in 1984 and was first published in 1985 as the ‘Journal of Korean Society of Food Science’ and changed its name to ‘Korean Journal of Food and Cookery Science’ in November 2008 since the name of the society was changed to Korean Society of Food and Cookery Science in January 2007. The aims of KJFCS is to contribute further the scientific development, advancement, and dissemination of knowledge concerning food science and food preparation innovation in order to promote healthful living and general social welfare. Its publication type includes original research articles, research notes and reviews. However, review articles can be received only if commissioned by the Editorial Board. Some or all of the articles in this journal are abstracted and indexed in Chemical Abstracts (CAS), Food Science and Technology Abstracts (FSTA), Google Scholar, Digital Object Identifier (DOI)/CrossRef, National Discovery for Science Leaders (NDSL), Korea Citation Index (KCI), Korea Institute of Science and Technology Information (KISTI), Data Base Periodical Information Academic (DBpia), and Korean Medical database (KMbase), publishing 6 times per year on February 28, April 30, June 30, August 31, October 31, and December 31.
The journal's scopes are specified as following in the main field of food cookery and application. Other scopes of the journals are foodservice, food culture, dietary life education, applied food science and nutrition, and related academic disciplines. Specified journal scope categories including the main field of food cookery application are as followings:
The corresponding author and first author should be members of the Korean Society of Food and Cookery Science, and the inclusion of non-members' manuscripts will be decided by the Editorial Committee.
In principle, this is an online-based submission (https://kfcs.jams.or.kr/). The ‘Manuscript Submission Form’ is prepared online and then the research manuscript and ‘Transfer of Copyright Form’ and "Author's Check Lists' are submitted. The affiliation and title of an author (author information) should be provided accurately in the document required for submitting a manuscript. Manuscript reviewing fee is free. An author may ask for rapid manuscript review, when wanting to see quick processing. Rapid review refers to that which is completed within a week by 2 experts. However, publication is not guaranted. The submitter should pay 200,000 KRW as the fee for rapid review. As for manuscripts regarding sensory, survey, human and animal tests, a copy of IRB permission (the first page on which the number of approval is indicated) should be attached to the ‘Transfer of Copyright Form.’
Submitted manuscripts will undergo 3-step review process. As an exception, review articles commissioned by the editorial committee will not go through the double-blind peer review process. The peer review, acceptance, and publication schedule of manuscripts are processed according to the regulations of the editorial board and reviewing, and instructions to authors. The 3-step review process for the decision of acceptance are as following:
Originality and Copyrights: Original manuscripts will be considered with the understanding that no part has been published, simultaneously submitted, or already accepted for publication elsewhere, other than in abstract form. The copyright transfer occurred from the author(s) to the Korean Society of Food and Cookery Science upon acceptance.
For the policies on the research and publication ethics not stated in these instructions, International standards for editors and authors (http://publicationethics.org/resources/international-standards-for-editors-and-authors) can be applied.
The authors must comply with the code of research ethics of this journal including as mentioned above.
In articles on clinical studies (all studies involving human subjects), animal and cell studies, sex and gender characteristics should be considered because sex(linked to biological factors) or gender(linked to socio-cultural factors) can influence outcomes. In the case of research on single-sex or gender only, the academic justification should be provided.
Clinical Studies: The sex and gender classification should be correctly described, the male and female participants should be included in the study, and the sex and gender analysis results should be included.
Animal and Cell Studies: The source and biological characteristics of the animal or cell studied should be described, and the sex of them should be balanced. The results of sex analysis should also be included.
The original manuscripts are categorized as follows: Original Research Articles, Research Notes, and Reviews.
Original Research Articles should be presented in the standard format described below.
Research Notes are intended for the presentation of brief observations of findings and new experimental methods in a certain area that do not warrant a full-length text, but also are not preliminary results. Citations are identical in style to those of full-length papers.
Reviews commissioned by the Editorial Board, are summaries of findings, developments and histories in food and cookery science. Citations are also identical in style to those of full-length papers.
The text should be arranged in the following order of presentation: Abstract (300 words) with five key words, Introduction, Materials and Methods, Results and Discussion, Summary and Conclusion, Conflict of Interest, Acknowledgments, References, Tables, and Figures. The artwork files should be high resolution (at a minimum 300 dpi) for sharpness in print and online. Submissions not conforming to these guidelines may be returned to the authors. Authors should consult a recent issue of the journal for style and layout if possible. The Editors reserve the right to adjust style to certain standards of uniformity.
As for English titles, first letter in each word should be in capitals except for proper nouns. When written in English, the name should be the full name. When two or more authors are involved, the mark, ‘†,’ should be indicated in the ‘Corresponding author’ for the contact information, with the name of the corresponding author, full postal address, e-mail address, and the telephone number.
When each author belongs to different organizations, the Arabic numbered superscripts should be indicated after the name of each author. Then the same number is indicated with the organization of each author. The organization's address includes the city name, zip code, and country name in italic style.(e.g.) Hong, Kil Dong · Lee, Soon Shin1† (e.g.) Department of Food and Nutrition, Daehan University, Busan 61234, Korea 1Department of Food Science and Biotechnology, Hanguk University, Seoul 01234, Korea Details of research funding are written in English at the bottom of the title page as follows:
This work was supported by grants from [Organization Name].
Abstract and Key Words: The title of manuscript should be presented at the top of the abstract page. A single paragraph of the abstract not exceeding 300 words should be prepared. Abstracts of the research article and notes include subheadings of purpose, methods, results, and conclusion in one paragraph without changing the line. Five key words should be included at the end of abstract. Author(s) of reviews should consult the editor of the Journal, since the abstracts of the reviews may need different formations.
Text of original research articles should be divided into the following sections: Introduction, Materials and Methods(Methods only for survey articles), Results and Discussion, summary and Conclusion, Conflict-of-Interest, and Acknowledgments. The text formation of the research notes is the same with that of research articles. In principle, research notes are limited to 5 pages in printing. Author(s) of reviews should consult the editor of the Journal, since the text formation of the reviews may need different styles.
Materials and Methods: This part can be divided to separate sub-headings such as research design, data-collecting method, and statistical-analysis. Specific experimental methods should be sufficiently detailed so the work can be repeated. When known, the method should indicate the reference. When new or revised, methods should specify the details.
For special equipment, reagents, kits, etc., the source (model, and manufacturer), city, state (only USA), and country should be specified in parentheses at the very first time, since then only the manufacturer should be written. They should be written in unified language of Hangul or English. Biological materials should be identified by the scientific name (genus, species, and if necessary, authority and family) and cultivar, if appropriate, together with the site from which the samples were obtained.
As for tests related to human body experiments including sensory tests and surveys, clinical, and animal test, the number of permission should be indicated in methods section. As for units, Arabic numerals and C.G.S. units should be used.
Summary and Conclusion: This part of the research should be summarized as brief as possible. Methods and results should not be restated.
All publications cited in the text should be presented in a list of references following the text of the manuscript, listing all authors with full last name and initials of first and middle names, publication year, the title of articles and journals, volume number (issue number if necessary), and pages. The Journal titles must be abbreviated according to ISO Abbreviation Index (http://www.issn.org/2-22661-LTWA-online.php).
Reference citation formats should comply with the ACS Style Guide 3rd Ed. (American Chemical Society, Sales Office, 1155 Sixteenth St. NW, Washington, DC 20036). A sample reference is presented at http://www.nlm.nih.gov/bsd/uniform_ requirements.html.
Order the references alphabetically by the last names of the authors between and within each reference. More than one reference from the same author(s) in the same year must be identified by the alphabetical lowercases, placed after the year of publication. As for article titles, book titles, etc. the first letter only should be in capital letters. The citation of dissertations should be minimized.
When the names of the references’ authors are indicated in the text, the last name in English should be stated as shown below.
(e.g.) In the text refer to the author's name and year of publication without period or comma between them (e.g. "Lee HG (2016) studied the effects..." or "...similar to values reported by others (Lee HG 2016). For 2 authors all authors are to be listed as follow: Lee HG &Kim HY(2015) found..." or in the text “was observed by others (Lee HG &Kim HY 2015). Where there are more than 2 authors, first author et al. should be used throughout the text (ex. Lee HG et al. 2016).
Kim SJ, Kim HS. Properties of jujube pulp powder and its application in preparing Yakbap, Yakpyon, and jujube porridge. Korean J Food Cook Sci 32(1):1-8.
Stone H, Sidel J. 1993. Sensory evaluation practices. Academic Press, San Diego, CA, USA. pp 18-24.
Bae HJ, Paik JE, Joo NM, Youn JY. 2012. HACCP principles and applications for foodservice manager. Gyomoon Publishers, Paju, Korea. pp 74-124.
Sam DL. 2006. Acculturation: Conceptual background and core components. pp 11-26. In: The Cambridge handbook of acculturation psychology. Sam DL, Berry JW (eds.). Cambridge University Press, New York, NY, USA.
Lee SM. 2010. Physicochemical activity of jujube and quality characteristics of jujube-added brown rice Yakpyun. Doctorate dissertation. Sejong University, Seoul, Korea. p 65.
Im CY. 2012. Quality characteristics of persimmon Makgeolli on the processing forms of added persimmon and containing persimmon. Master’s thesis. Kyungpook National University, Daegu, Korea. pp 2-6.
Doczi J, Ninger FC, Silverman HI. 1964. Composition for inhibiting pepsin activity and method of preparing same. US Patent 3,155,575.
Das DJ, Barringer SA. 1997. Use of organic solvents for improving peel ability of tomatoes. Abstract No 13A-9 presented at 58th Annual Meeting of the Institute of Food Technologists, Orlando, FL, USA. pp 3-5.
Kim DS, Joo NM. 2015. Quality characteristics and optimization of rice muffins prepared with Spergularia Marina L. Griseb using response surface methodology. Abstract No FCO-5 presented at the 2015 Autumn Symposium and Annual Meeting of the Korean Society of Food and Cookery Science, Seoul, Korea.
Jeongbuin Andong Jangssi. 2007.Eumshikdimibang. ADNET, Gyeongsangbukdo, Korea. pp 126-130.
|Length||5 nm, 5 cm, 5 mm, 5 μm, 5 nm|
|Weight||5 kg, 5 g|
|Volume||5 m3, 5 cm3, 5 L, 5 mL, 5 μL|
|Time||5 yr, 5 wk, 5 day, 5 hr, 5 min, 5 sec|
|Concentration||5 M, 5 mM, 5 μM, 5 N, 5 ppm, 5 ppb|
|Energy||5 kcal, 5 j, 5 kj|
|Pressure||5 atm, 5 mmHg, 5 kg/cm2, 5 Pa|
|Rotation and frequency||10,000 cycle, 600 hertz, 5,000 rpm, 10,000 ×g|
|Absorbance||A 280, O.D. 280|
|Molecular weight||MW, Da|
|Viable bacterial or fungal number||3 CFU, 3 CFU/mL, 3 CFU/g|
|Viscosity||15 cp, g/cm,|
|Percent||35%, 35%(w/v), 35%(v/v), 35 mg%|
The following abbreviations may be used without definition. For other abbreviations or acronyms, spell out the words at first use and give the abbreviation in parentheses.
|A - absorbance||n - number of samples|
|AA - atomic absorption||NIR - near infrared|
|ANOVA - analysis of variance||NMR - nuclear magnetic resonance|
|BU - Brabender unit||o.d. - outside diameter|
|db - dry basis||PAGE - polyacrylamide gel electrophoresis|
|DSC - differential scanning calorimetry||PCA - principal component analysis|
|FID - flame ionization detector||PLS - partial least squares|
|FTIR - Fourier transform infrared||Rf - ratio of spot to front in TLC|
|GC - gas chromatography||rh - relative humidity|
|HMW - high molecular weight||RI - refractive index|
|HPLC - high-performance liquid chromatography||SD - standard deviation|
|i.d. - inside diameter||SDS - sodium dodecyl sulfate|
|IR - infrared||SE - standard error|
|LC - liquid chromatography||SEM - standard error of the mean|
|LMW - low molecular weight||SPE - solid phase extraction|
|LS - least squares||TLC - thin layer chromatography|
|LSD - least significant difference||UV - ultraviolet|
|MS - mass spectrometry||VIS - visible|
|MW - molecular weight||wb - wet basis|
The publication fee is charged to the author 50,000 KRW per page based on the galley proof (pdf file). The fee covers the costs for editing of tables and figures, proofreading of English abstract and references, and online journal publishing services. The cost for reprinting services is 15,000 KRW per 10 copies, and will be charged additionally when the author requests reprints before completing first editing/revision. Any errors found after publication are the responsibility of the author(s). Subscription is free to the society members and 10,000 KRW per issue for non-members. Aspects not specified above are to be decided by the editorial committee and confirmed by the board of directors.
Address: The Korean Society of Food and Cookery Science
#412 Yeoksam Hyundai Venturetel, 20, Teheran-ro 25-gil, Gangnam-gu, Seoul 06132, Korea
Tel: +82-70-4244-8126 +82-10-7441-4188,Fax: +82-2-6974-1627
E-mail: firstname.lastname@example.orgWebsite: http://www.ekfcs.org/