Ayustaningwarno: publikasi

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18 July 2020

publikasi di Innovative Food Science & Emerging Technologies

Highlights

•: The dynamic moisture content during drying influences other food quality attributes.
•: A model connecting moisture loss to other key quality parameters was developed.
•: Fat content and texture are directly related to the changes in moisture content.
•: Color changes depend on temperature, which is determined by the dynamic moisture.
•: Modelling of other processes with dynamic moisture changes is discussed.

Abstract

Moisture content plays a pivotal role in the kinetic modelling of the quality attributes during thermal processing of foods. Vacuum frying of mango chips, was chosen to demonstrate the applicability of this novel modelling approach that links a dynamic moisture model to models for changes in fat content, texture, and color. Results show that moisture loss is best described by an exponential model with an Ea of 40.0 ± 4.2 and 27.2 ± 2.3 kJ mol−1 for unripe and ripe mango respectively. The dynamic moisture content was linked to the fat content by a Gompertz model, and to the hardness by an exponential model. By using thermodynamic principles, the moisture model predicts the dynamic local product temperature that can be linked to the reaction rates of the consecutive color change reaction models. The integration of these models is a powerful tool in product and process optimization to produce high quality vacuum fried fruit products.

Industrial relevance text

Food moisture content changes during many thermal processing techniques but it also plays a pivotal role in changes of the quality attributes of foods. Quality change models were developed that integrate changes in the moisture content with changes in quality attributes. These models can be applied to produce a minimal fat content and low moisture content while getting a desired color change and/or to produce a specific texture characteristics. Moisture dependent models for quality changes are powerful tools for optimizing many other products and process.

full text pdf
citation endnote

The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips

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12 June 2020

publikasi di Frontiers in Nutrition

Melakukan publikasi di jurnal milik Frontiers merupakan salah satu impian yang sulit tercapai. selain ketatnya persyaratan publikasi maupun proses review biaya yang dibutuhkan juga cukup tinggi USD 1900.
proses review di jurnal frontier ini cukup unik.
mereka menggunakan semacam forum format untuk melihat masukan yang diberikan kepada penulis, kemudian penulis lakukan rebuttal terhadap hasil review. setelah para reviewer memutuskan hasil rebutal tersebut memuaskan mereka akan meyerahkan kepada editor untuk difinalisasi

pada saat ini

https://www.scimagojr.com/journalsearch.php?q=21100913479&tip=sid&clean=0

New Research: Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time: For the production of healthier fruit snacks, vacuum frying is a promising alternative for… https://t.co/fOB6RZowVY #Nutrition
— Frontiers in Nutrition (@FrontNutrition) July 17, 2020

https://www.frontiersin.org/articles/10.3389/fnut.2020.00095/full

For the production of healthier fruit snacks, vacuum frying is a promising alternative for atmospheric frying, to reduce the oil content, while maintaining a high nutritional quality. This paper evaluates the effect of ripening stages, frying temperature, and time on the quality of vacuum-fried mango. Unripe mango was dehydrated faster than ripe mango and had a higher hardness after frying at 110 and 120°C. Fat content in fried ripe mango was higher. Total ascorbic acid and β-carotene in both ripening stages were not different, but after frying total ascorbic acid in unripe mango remains higher. A novel image analysis was applied to quantify the color distribution of fried mango. Color changes in unripe mango were more susceptible to temperature and time. Considering all quality parameters, vacuum frying of unripe mango at the optimal condition of 100°C for 20 min is preferred for producing high-quality healthier fruit snacks.

the article pdf
the citation endnote

04 April 2020

pelatihan membedah review artikel

Pada hari Jumat 3 April 2020 Departemen Ilmu Gizi mengadakan pelatihan membedah review artikel. dengan narasumber Fitriyono Ayustaningwarno.

Paper review yang dibedah adalah

https://doi.org/10.1007/s12393-018-9178-x

slide yang digunakan adalah

slide

rekaman pelatihannya adalah sebagai berikut

11 January 2019

Publishing paper with LWT - Food Science and Technology

LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials are outside the scope of the journal and will not be considered for publication.

Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA.

Impact Factor: 3.129
Editor-in-Chief: Rakesh K. Singh

2018 12 25 submitted
2018 12 30 rejected

Thanks for submitting your manuscript to LWT - Food Science and Technology. However it does not meet the journal's desired standard. We regret to inform you that we cannot admit the manuscript into the formal peer review process. A revised version will not be considered.

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Thank you for the swift, though regretfully negative response. However, I would like to receive clarification about the reason for rejection, 'does not meet the journal's desired standard'. Since this statement gives the authors not enough information to comprehend this rejection.

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I contacted the editor regarding your request and I received the following response.

1. The authors did not follow the journal guidelines for submission of manuscript. They inserted tables and figures in the body of the text, which is redundant and does not adhere to the guide.

2. The details for holding the raw material, i.e. mangoes is not mentioned. How long were the mangoes held in the supply chain?

3. The justification for one thickness of chips, only two ripeness stage and one vacuum condition is not explained.

If you can address the above points and revise your submission, you can submit it as a new manuscript and mention in the cover letter it is a resubmission.

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2019 01 09 resubmitted with attention to format and feedback from the editor
2019 01 11 with the editor

18 November 2018

Publishing with Journal of Food Engineering

Journal of Food Engineering is an official scientific journal of the International Society of Food Engineering (ISFE).
Editor-in-Chief: R.P. Singh
IF 2017 3.197

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:

Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.

14 November 2018 submitted, total submission file size was over 2 MB, so should be changed.
15 November resubmitted
16 November with editor
17 December rejected

Your work is outside the scope of Journal of Food Engineering.
Overall theme still within the scope of JFE, but the paper is more oriented toward product development than engineering.
The difference between ripe and unripe is small, color intensity deepens with frying time, new finding is minimal, results mostly confirmatory from thematic point of view. A product/chemistry oriented journal more suitable Therefore I must reject it.
Thank you for giving us the opportunity to consider your work.
While we are unable to consider your paper for publication in JOURNAL X, it may be suitable for publication in Heliyon, an open access journal from Elsevier publishing quality research papers across all disciplines. Heliyon's team of experts provides editorial excellence, fast publication, and high visibility for your paper. Your article will be immediately and permanently available for readers to read, download, and share on both Heliyon.com and ScienceDirect. The article publishing charge (APC) for papers accepted by Heliyon is $1,250 (plus VAT and local taxes where applicable). For more information on the journal and to submit your manuscript, please visit Heliyon.com. If you are interested in having your manuscript transferred to Heliyon, please forward this email to atsadmin@elsevier.com.
If you are interested in having your manuscript transferred to Heliyon, please forward this email to atsadmin@elsevier.com. This option does not constitute a guarantee that your paper will be published in Heliyon, but it is our hope that this arrangement will help expedite the process for your paper.

08 November 2018

Publishing paper on Food Research International

Food Research International

A journal of the Canadian Institute of Food Science and Technology (CIFST)
Editor-in-Chief: A. Sant'Ana
Impact Factor 2017: 3.520
SJR 2017 Q1

Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.

Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.

Topics covered by the journal include:

food chemistry
food microbiology and safety
food toxicology
materials science of foods
food engineering
physical properties of foods
sensory science
food quality
health and nutrition
food biophysics analysis of foods
food nanotechnology
emerging technologies
environmental and sustainability aspects of food processing.
Subjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :

Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;
Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;
Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;
Studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Compounds of interest need to be characterized at least by mass spectrometry-based methods.
Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;
Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;
Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;
Pharmacology and nutritional studies papers focusing in hosts rather than in foods or effects of processing in major and minor components of foods.
Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.
Engineering studies lacking of mathematical verification or validation in situ, when appropriate;
Fragmented studies, of low scientific quality, or poorly written.
Studies with no food component.

8 November 2018 Submitted
10 november 2018 with editor
12 November 2018 rejected because out of scope

18 September 2018

Publishing on Food Chemistry

Food Chemistry adalah salah satu jurnal yang dikelola oleh elsevier dengan Impact factor 2017 adalah 4.946. Berikut adalah deskripsi jurnal tersebut:

The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry. Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out. Topics include: – Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects; – Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry; – Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions; – Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes; –Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate. Analytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered. For Analytical Papers, especially those dedicated to the development and validation of methods, authors are encouraged to follow internationally recognized guidelines, such as EURACHEM - for chemical compounds (https://www.eurachem.org/index.php/publications/guides/mv) or FDA - for microbiological data (https://www.fda.gov/downloads/ScienceResearch/FieldScience/UCM298730.pdf) and proper statistical methods should be applied. Special attention should be given to linearity, selectivity, determination of LOD/LOQ, repeatability and reproducibility of the analysis. Authors should also pay attention to trueness and, when possible (quantitative methods), determine the uncertainty of measurement. Overall, real samples should be analyzed by the state-of-the-art and the newly developed method for validation purposes. – Methods for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds (with putative health benefits) will be considered. – Results of method inter-comparison studies and development of food reference materials for use in the assay of food components; – Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional status; – General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production including commodity substitution, and verification of organic, biological and ecological labelling) USING CHEMICAL MARKERS, providing sufficient data from authentic samples should be included to ensure that interpretations are meaningful. Food Chemistry will not consider papers that focus on purely clinical or engineering aspects without any contribution to chemistry; pharmaceutical or non-food herbal remedies; traditional or folk medicines; or survey/surveillance data. Papers on therapeutic application of food compounds/isolates for treatment, cure or prevention of human diseases will not be considered for inclusion in Food Chemistry.

melakukan publikasi pada jurnal ini menggunakan portal online yang akan memudahkan proses publikasi.
https://ees.elsevier.com/foodchem/mainpage.html

Dengan portal ini segala komunikasi dari pengelola jurnal ke penulis terlaksana.

proses publikasi cukup panjang. Berikut adalah catatannya
18 September 2018 submmit
3 October 2018 with editor. sesuai dengan janji bahwa proses awal memerlukan waktu 2-3 minggu
16 October 2018 under review, dari ini terlihat bahwa terjadi 13 hari untuk dilakukan keputusan oleh editor
2 November 2018 Under Editor Evaluation 17 hari
6 November 2018 rejected with contradiction opinion between reviewers