"THE JOURNAL OF FOOD" is published by the Association of Food Technology-Turkey. The Editorial Mission of "THE JOURNAL OF FOOD" is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the various fields of food science and technology, through a respected peer-reviewed publication.

This authoritative and well-established journal publishes papers in both English and Turkish in all fields of food science and technology, provided that they make a sufficient contribution to knowledge in these fields. Papers may cover original research in the various sciences associated with food, including new results obtained experimentally, descriptions of novel experimental methods that are important for food science and technology, or new interpretations of existing results. While the main target of the journal is to provide an international forum for original research and developments in food science and technology, review articles and notes (short concise communications) are also welcomed. Topics of only narrow local interest will not be accepted unless they have wider potential or consequences. In addition, survey-based articles will not be included in the evaluation process.

The articles submitted to the 'GIDA-The Journal of Food' should not be currently under consideration in any other journal or published elsewhere (excluding thesis and congress presentation abstracts). The submission requires approval by each and every author.

In research where animals or harmful substances are used, the "Ethics Committee Permission Certificate" must be included. In articles containing the results of research using humans as subjects, the author(s) must document compliance with the ethical standards of the "competent body on human experimentation" and the revised Declaration of Helsinki 1983.

If there is a direct or indirect financial conflict of interest with any institution or organization in the article sent to "GIDA" magazine for publication, it is the author's responsibility to declare this on a separate cover page to be sent with the article. If deemed appropriate by the editor, this can be stated in the Acknowledgments section of the article.

You are kindly requested to thoroughly read the rules and information provided regarding the preparation and submission of articles and the procedures after the article is received by the journal. Articles prepared without following the spelling rules and/or not complying with the journal publication principles are returned to the author without being sent to the referees.

 Review manuscripts in English are not acceptable.

Survey-based articles will not be included in the evaluation process.

"THE JOURNAL OF FOOD" AUTHOR INSTRUCTIONS

MANUSCRIPT SUBMISSION

Manuscripts should be submitted to https://dergipark.org.tr/gida. 

Responsibility for the accuracy of the manuscript content lies entirely with the authors. 

Editorial Office: e-mail: dergi@gidadernegi.org

Authors are invited to suggest three reviewers with names, addresses, telephone and fax numbers, and e-mails, on a separate page (cover page) at the time of submitting their manuscript but Editors reserve the right to select reviewers of their choice.

"THE JOURNAL OF FOOD" has a severe policy of manuscript evaluation. All submitted manuscripts will be checked for appropriateness for the journal and general scientific quality by the Editor. Those comply with the author instructions and the scope of the journal are sent to an expert at least two reviewers, as indicated by the Editor. Each manuscript is reviewed independently. The suggestions and recommendations of the reviewers and/ or the Editor will be forwarded to the corresponding author, who should return the reviewed and revised manuscript to the Editor within the stipulated date, via email. Also, the corresponding author should explain or comment each modification introduced in the manuscript. Reviewers' comments are also reviewed by the Editor-in-Chief and he advises the Editor to either accept or reject the manuscript. Then the Editor informs the corresponding author of the final decision. 

Membership in the Association of Food Technology-Turkey is not a prerequisite for submission of a manuscript for publication. Non-member scientists from Turkey and other countries are invited to submit manuscripts.

All manuscripts must be accompanied by the "Manuscript Submission and Copyright Release Form" and "Final Checklist". 

After the completion (with the signatures of all authors) of the "Manuscript Submission and Copyright Release Form" given at the https://dergipark.org.tr/gida address, it must be scanned and submitted to https://dergipark.org.tr/gida as an electronic file. Copies of this form may be submitted independently by various authors if, for example, they are located at different institutions. If the manuscript is not accepted for publication, this affidavit shall have no legal effect and will be considered void. 

Authors will hereby be relinquishing to the Association of Food Technology-Turkey all control over this manuscript such as rights to make or authorize reprints, to reproduce, to distribute or to use of it or part of it.

MANUSCRIPT PREPARATION

"THE JOURNAL OF FOOD" strongly recommends that you compile your manuscript by using Times New Roman font in MS Word. It is the authors' responsibility to ensure that manuscripts are written in clear and comprehensive English or Turkish. Manuscripts should be typewritten with double-spacing and line numbering (including title pages, abstracts, tables and figures) and 2.5 cm margins on all sides of white A4 paper. A font size of 12 pt is required. The right hand margin justification should be switched off. Artificial word breaks and enter at the end of lines within a paragraph must be avoided. Authors should leave a line blank after the headings and paragraphs. Original research papers and review articles should consist of maximum 22 pages but the short communications should be restricted to 8 pages, including maximum two figures or two tables, or one figure and one table. The Editors reserve the right to require authors to reduce the length of their manuscript. Other than the cover page, every page of the manuscript, including the title pages, abstracts, tables and figures should be numbered; however, in the manuscript no reference should be made to page numbers. 

Please follow this order when typing your manuscript; Title & Abstract and Keywords, Title &

Abstract and Keywords (also in Turkish[1]), Introduction, Materials and Methods, Results and

Discussion, Conclusions, Acknowledgements (optional), References, Tables, Figures. Major headings (except Titles) should begin at the left margin, all uppercase and in boldface. First subheadings should also begin at the left margin, the first letter of only the first word should be capitalized, and the headings should be in boldface. Second subheadings should begin in the first line of a paragraph; the first letter of only the first word should be capitalized, and followed by a period. 

The title pages of the manuscript should comprise (a) the title, running title (b) name(s) and affiliation(s) of author(s), (c) abstract and keywords, (d) full postal address, e-mail address, telephone and fax numbers of the corresponding author to whom all correspondence should be addressed and who will check the proofs. 

The title should be centered; all uppercase, and boldface, and should contain words or phrases used for indexing the article but not abbreviations. Under the title, name(s) of author(s) should be all uppercase but only the first letters of the affiliation(s) of the author(s) should be capitalized. The abstract will not normally exceed 150 words. It should concisely review important objectives, methods, results, conclusions, and significance of the study. References and uncommon abbreviations should be avoided. After the abstract, 2-7 keywords should be listed. The corresponding author should be identified with an asterisk (*) and footnote (an e-mail address is mandatory). All other footnotes (except for table footnotes) should be identified with superscript Arabic numbers. 

The text should contain Introduction, Materials and Methods, Results and Discussion, Conclusions, Acknowledgements (optional), References, Tables, Figures. Introduction should provide the reader with sufficient background information to evaluate the results of the study but should not contain a summary of the results or a comprehensive literature survey. Materials and methods must give sufficient information which allows the work to be independently repeated and verified. Suppliers and manufacturers of materials (company, city, and country) should be included in the text. Information provided in tables and figures should not be repeated in the text. Results and the interpretation of them in relation to known information should be provided in the text, and the text should be concluded. Results of statistical tests should be presented wherever possible as evidence for conclusions. Authors should indicate probability with a capital italic P and space around signs of operation (e.g. P <0.05). Collaborations, sources of research funds, and other acknowledgments should be listed in a separate section at the end of the text ahead of the References.

Abbreviations should be defined and introduced in parentheses the first time they are used. All equations should be centered and sequentially numbered. The SI (Systeme International d' Unites) system should be used for all scientific data. The form for units is mg/ml and not mg. ml-1. mg/kg or μg/kg should be used instead of ppm or ppb. Decimal fractions should be indicated by decimal points and not commas throughout the manuscript (e.g. 9.86; not 9,86). Multiplication of numbers should be indicated by a multiplication sign without spaces on either side (e.g. 3.5x105). Temperatures should be given in degrees Celsius. 

REFERENCES 

The authors’ surnames and the year of publication of the references should be given in the references used in the text. Unknown references should be given as "Anonymous". If there are more than two authors in the cited reference, "et al." must be written after the first author’s surname. For example:

... (Colmenero et al., 1996; Tabarestani and Tehrani, 2014; Kılıncceker, 2015). According to Anonymous (2015) and AOAC (2014) .....

Responsibility for the accuracy of bibliographic citations lies entirely with the authors. All references given in the list should be cited in the text and all references mentioned in the text should be included in the list. The citation of a reference as "in the press" implies that the item has been accepted for publication. References citing "personal communication" or "unpublished data" are discouraged, although it is recognized that sometimes they must be used. In these cases, they should be cited in the text and not in the list of references.

The list of references should follow the order of their citation and should be typewritten with double-spacing. References to journals should contain the names and initials of all authors, year of publication, the title of the paper, and the italicized abbreviation of the title of the periodical according to the style of BIOSIS. These should be followed by the volume and issue number, the first and the last page numbers, and if possible the doi number. References to books should include the italicized title of the book, the year of publication, the publishing company, the place of publication, and if possible the ISBN number. The following is an example of order and style to be used in the manuscript:

Publication with no identifiable author

Anonymous (2000). Türk gıda kodeksi. Et ürünleri tebliği (2000/4). Tarım ve Köyişleri Bakanlığı. 10 Şubat 2000 tarih ve 23960 sayılı Resmî Gazete, Ankara.

Anonymous (2007). On emergency measures suspending the use of E 128 Red 2G as food color. L 195/8 EN Official Journal of the European Union, Commission Regulation (EC) No 884/2007 of 26 July 2007.

Paper in a journal

Yüce,  S., Tahtacı, S., Gülden Başyiğit Kılıç G. (2017). Halofilik laktik asit bakterilerinin ürettiği hidrolitik enzimler. GIDA 42(3): 242-251, doi: 10.15237/gida.GD16088.

Wang, X., Li, S.H., Min, W.H. (1997). Effect of HVEF on the biological reaction of Oenothera biennis L. seed during their sprouting period. Acta Biophysica Sinica, 13(4): 668-670 [in Chinese].

Book by the author(s)

Tunail, N. (2009). Mikrobiyoloji. Pelin Ofset Tipo Matbaacılık, Ankara, Türkiye, 434 s. ISBN: 978605-603-62-0-0.

Ashurst, P.R. (2005). Chemistry and technology of soft drinks and fruit juices. 2nd Edition, Blackwell Publishing Ltd, Oxford, the UK, 374 p.

Book by the editor(s)

Heperkan, D. (transleting ed.). 2016. Temel gıda mikrobiyolojisi. Fundamental food microbiology. Translete from the 5th ed, Nobel Akademik Yayıncılık Ltd. Şti., Ankara, Türkiye, 610 s. ISBN: 978605-320-543-2.

Boulton, R.B. (ed.), Singleton, V.L., Bisson, L.F., Kunkee, R.E. (1998). Principles and practices of winemaking. Kluwer Academic Publishers, Massachusetts, the USA, 604 p.

Chapter in a book

Erdem, B. (1999). Enterobacteriaceae/ Salmonella. Temel ve klinik mikrobiyoloji, Ustaçelebi, Ş. (baş ed.), Güneş Kitabevi Ltd. Şti., Ankara, Türkiye, s. 489-502.

Fratamico, P.M., Crawford, C.G. (1999). Detection by commercial particle-based assays. In: Encyclopedia of food microbiology, Robinson, R. K. (chief ed.), Volume 2, Academic Press, the UK, pp. 655-661.

Dissertations

Kırca, A. (2001). Kan portakalı antosiyaninlerinin termal degradasyonu. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 50 s.

Banerjee, P. (2008). Mammalian cell based biosensor for rapid screening of pathogenic bacteria and toxins. Ph.D. Dissertation, Purdue University, Indiana, the USA, 191 p.

Proceedings

Kösem, A., Sakallı, Ş., Kaya, F., Kuzuimamlar Ş. (2016). İş sağlığı ve iş güvenliğinin gıda sanayisindeki yeri ve uygulamaları. Türkiye 12. Gıda Kongresi, 05-07 Ekim 2016, Edirne, Türkiye, 573 s.

Taban, B., Aytac S.A. (2008). Application of immunomagnetic beads and PCR assay for detection of Salmonella spp. in chicken meats. XII. International Congress of Bacteriology and Applied Microbiology, 5-9 August, İstanbul, Turkey, 253 p.

Patent

Hussong, R.V., Marth,  E.H., Vakaleris, D.G. (1964). Manufacture of cottage cheese. US Patent 3, 117, 870.

Web page

ISO (2001). How conformity assessment works. www.iso.ch/9000 (Accessed: 16 December 2001).

Publication in the web

Eyigör, A., Çarlı, K.T., Ünal, C.B. (2004). Kümes hayvanlarının Salmonella Analizinde Real-Time PZR uygulaması. www.mikrobiyoloji.org/pdf/702040702.pdf (Erişim tarihi: 01.04.2004).

Basrur, S. V. (2001). Genetically Engineered Foods. 

http://www.toronto.ca/health/hphe/pdf/ge_foods.pdf (Accessed 26 March 2001).

Publication by an Association

AOAC (1990). Official methods of analysis. 15th Edition, Washington DC, the USA.

TABLES

Tables must be prepared using MS Word. Authors should only use the font Times New Roman. They should be numbered consecutively and given a short descriptive caption. The captions of tables should be placed above tables. They should not be imported into the text and each of them should be compiled on a separate page. Tables should not include ruled vertical lines with the exception of headers and a footer. Explanatory footnotes to tables should be typed below the table with a font size of 10 pt. They should not duplicate results presented in the text. The tables should be prepared on the vertical page. 

If all or parts of previously published tables are used, permission must be obtained from the copyright holder concerned. It is the author's responsibility to obtain these in writing and provide copies to the Association of Food Technology-Turkey. 

FIGURES

Photographs, diagrams, and charts are all to be referred to as "Figure(s)". They should be numbered consecutively in the order to which they are referred and given a short descriptive legend. The legends of figures should be placed below figures. They should not be imported into the text and each of them should be compiled on a separate page. Dimensions of figures must be maximum of 16×18 cm and a minimum 8 cm wide. Photographs should be high-resolution images, preferably in TIFF format at minimum 800 dpi at print dimensions. They should not duplicate results presented in the text. In the research articles in Turkish, the title of the figures and the words in Turkish written on the figures with all the bottom notes should also be written in English in italic form. Authors are advised that poor-quality figures may delay the online printing of their manuscripts.

If all or parts of previously published figures are used, permission must be obtained from the copyright holder concerned. It is the author's responsibility to obtain these in writing and provide copies to the Association of Food Technology-Turkey. The Editorial Board may ask the authors to remove any figure from the article.

PROOFS

Proofs will be sent as a PDF file by e-mail to the corresponding author, to be checked for typesetting. Page proofs are considered to be the final version of the manuscript therefore with the exception of minor clerical errors, no changes will be allowed at this stage. Proofreading is solely the authors' responsibility. Please return minor corrections of receipt of the proofs with a signature in each page, by cargo or fax (+90 312 3178711). Should there be no minor corrections, please also confirm this. The Editors reserve the right to adjust style to certain standards of uniformity. 

PAPER-PRINTED JOURNAL 

Starting in 2017, THE JOURNAL OF FOOD will be published electronically only.

FOOD Journal ended its paper-printed form with the 6th Issue of Volume 41 of the year 2016.

From the year 2017, the journal will only be printed in electronic media at https://dergipark.org.tr/gida.

VALIDITY

This "Author Instructions" was accepted, unanimously, in General Board Meeting on January 22, 2017 and will be valid after the announcement in at www.gidadernegi.org and https://dergipark.org.tr/gida.

[1] The Association of Food Technology-Turkey will provide the translation into Turkish for non-Turkish speakers.

GIDA-The Journal of Food is a peer-reviewed journal where the original research and review articles in the field of food science and technology are published. The journal is published bimonthly by the Food Technology Association (Kavaklıdere, Ankara, Turkey). The journal established the following guidelines to improve the scientific quality of the journal.

Editorial Policy

General Guidelines stated in the Code of Conduct and Best Practice Guidelines for Journal Editors and Code of Conduct for Journal Publishers are followed by all papers submitted to GIDA-The Journal of Food. The authors are highly recommended to read the Journal’s Instructions to Authors before submission. They should also follow the European Association of Science Editors (EASE) Guidelines for Authors and Translators of Scientific Articles to be Published in English. For any research involving human or animal data, the recommendations of the International Committee of Medical Journal Editors should be followed by the authors of the manuscripts.

Peer-review policy

All submissions are evaluated according to the criteria of originality and quality of their scientific content.

· All manuscripts go through an initial checking process (technical and overall quality evaluation) in the editorial office followed by an internal review by the technical and scientific editors.

· After the first evaluation, editors have the right to decline a formal review of a manuscript if it is (i) on a topic outside the scope of the Journal, (ii) lacking technical merit, (iii) fragmentary, and provides marginally incremental results or (iv) poorly written.

· If the manuscript is considered suitable for further evaluation, manuscripts are single-blind-reviewed by a peer review system involving at least two independent reviewers to ensure the high quality of manuscripts accepted for publication.

· If requested, the revised version is evaluated by the reviewers, and editors make a decision about final acceptance based on their suggestions. If necessary, further revisions can be asked to fulfill all the requirements of the reviewers.

· The final version is then sent to the technical editor in order to produce a galley proof, and the authors receive this proof for a final check before publishing.

· All manuscripts are posted online as pdf files in their final form, indexed in databases with the assigned DOI numbers.

Confidentiality

Editors handle all papers submitted to Akademik GIDA in strict confidence. With the exception of reviewers, they do not disclose any information regarding submissions to third parties, unless in case of suspected misconduct, where COPE recommendations are followed. Submissions are also confidential for reviewers and they are not allowed to share or distribute any part of the manuscripts which they receive for evaluation to third parties. For a case of suspected misconduct, reviewers are encouraged to contact the editorial office immediately in a confidential manner. Reviewers can also recommend a particular course of action in their confidential comments to the editor, following the Code of Conduct and Best Practice Guidelines for Journal Editors and Code of Conduct for Journal Publishers. GIDA-The Journal of Food conducts a single-blind peer review process, i.e. the names of the reviewers are confidential to ensure the critical evaluation of the work. Reviewers are asked not to disclose their names or contact details in their comments for authors.

Authorship

An author is an individual who substantially contributed to the idea or design of research, acquisition of data, analysis or interpretation of data, and was involved in drafting, writing, or revising the manuscript critically for important intellectual content. Other contributors should be mentioned in the Acknowledgements section of the manuscript and cannot be considered as authors of the study. Correct and full names of all authors and their ORCID IDs should be on the title page of the manuscript. Names of authors must be supplemented with their affiliations and a valid address of the corresponding author. The phone and fax numbers and e-mail addresses of the corresponding author should be stated on the first page of the manuscript. All authors must guarantee that the submitted manuscript is not published anywhere previously and will not be submitted anywhere before the editorial board makes a final decision on the manuscript.

Funding sources

Details for all funding sources of the research must be stated in the Acknowledgements section. Authors should provide the full official funding agency name(s) and grant number(s).

Alteration in authorship

An Alteration in authorship after the submission of the manuscript to Akademik GIDA can be justified only by the additional work required during the revision. Any change is not allowed after the acceptance of the manuscript for publication. Alteration in authorship should be indicated in the responses to reviewers and should be accepted by all authors. The corresponding author is primarily responsible for any alteration in the revised version of the manuscript, including the order of authors.

Correction of data

All authors should be responsible for the accuracy of the published data. For the correction of data, the corresponding author receives the galley proof of the paper and is asked to correct it carefully before publication.

Retraction of an article

A retraction of an article is used to correct errors in submission or publication. Authors can retract the paper and should follow the Committee on Publication Ethics (COPE) retraction guidelines. In case of a duplicate or overlapping publication, fraudulent use of data, plagiarism, or unethical research, the paper will be retracted by the editor, and a retraction notice will be included in the electronic database while all links to the retracted article will be maintained.

Ethical considerations

Conflict of interest

It is the sole responsibility of authors to disclose any affiliation or involvement, either direct or indirect, with any organization with a financial interest in the subject matter or materials discussed in the manuscripts that may affect the conduct or reporting of the work submitted. Information about potential Conflicts of Interest should be clearly stated on a separate page (cover page) at the time of submitting the manuscript. If deemed appropriate by the Editor, a general statement regarding disclosure will be included in the Acknowledgement.

· Authors should declare any conflict of interest in their submission form. Authors are requested to suggest at least three potential reviewers before submission, and these reviewers cannot be their colleagues, collaborators, or members of their institutions.

· Reviewers should notify the editors of any conflict of interest which prevents them from reviewing the paper, and they are recommended to follow the COPE guidelines.

· For the manuscripts submitted by the members of the Editorial Board or their collaborators, peer-reviewing is modified to exclude them from the entire evaluation process in order to minimize any bias during the evaluation.

· During revision, the editors follow the Code of Conduct and Best Practice Guidelines for Journal Editors and Code of Conduct for Journal Publishers.

Research involving human subjects, animals, or plants

· If the research involves humans or animals, the authors are recommended to follow the guidelines of the International Committee of Medical Journal Editors.

In case of this situation, "THE JOURNAL OF FOOD" will only accept manuscripts in which there is Evidence of the Ethical Use of animals or harmful substances. When reporting experiments on human subjects, authors should also indicate whether the procedures followed were in accordance with the ethical standards of the responsible committee on human experimentation and with the Helsinki Declaration (revised) of 1983.

· In studies involving human subjects, their informed consent to participate in the study should be supplied by the authors. For subjects under the age of 18, their parents or guardians should give permission for their participation in the study.

· For all tested subjects, the manuscript must accompany a statement detailing compliance with relevant guidelines and/or appropriate permissions or licenses.
· Any research on animals must comply with institutional, national, or international guidelines and, where possible, should be approved by an ethics committee.

· Any experimental research on plants, including a collection of plant materials, must comply with institutional, national, or international guidelines.

· Field studies should be conducted in compliance with local legislation, and a statement specifying the appropriate permissions and/or licenses should be included in the manuscript.

Publication misconduct

· The Journal follows the Code of Conduct and Best Practice Guidelines for Journal Editors and Code of Conduct for Journal Publishers.

· In the case of suspected misconduct such as redundant or duplicate submission, plagiarism, text recycling, violation of ethical norms, etc., researchers, reviewers, or readers are encouraged to contact the Editorial Office (gidadergisi1976@gmail.com).

· The Journal of Food uses iThenticate to check the plagiarism. The overlapping in the manuscript is highly restricted to a maximum of 25% with no more than 10% from a single source; otherwise, the manuscript will be rejected. If these terms are violated, COPE recommendations will be followed and all parties involved will be notified.

Copyright

GIDA-The Journal of Food applies the Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) license to all published papers, which permits use, distribution, and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes. Before publication, the Copyright Transfer Form must be signed by the corresponding author and returned to the editorial office of the journal. Copyright of published papers is retained by the Food Technology Association (Kavaklıdere, Ankara, Turkey). Authors have the right to use their published article freely and for non-commercial purposes, as long as its integrity is maintained and its original authors, citation details, and publisher are clearly stated. Individual users may access, download, copy, display, and adapt the manuscripts published in GIDA-The Journal of Food, provided that the authors’ intellectual and moral rights, reputation, and integrity are not compromised. Users must ensure that any reuse complies with the copyright policies of the owners. If the content of the published manuscripts is copied, downloaded, or otherwise reused for noncommercial research and educational purposes, a link to the appropriate bibliographic citation (authors, journal title, manuscript title, volume, year, and page numbers, and the link to the published version on the Journal’s website) should be provided. Copyright notices and disclaimers must not be deleted.

According to the decision of the Board of Directors of the Food Technology Association on December 31, 2017, it has been concluded to pay 300 TL + 18% VAT as a contribution for the articles sent to the journal after January 01, 2022.

After acceptance of the article, an additional 20 TL + 18% VAT for each page exceeding 22 pages must be paid.