INGREDIENTI ALIMENTARI is the Italian magazine dealing with the world of food ingredients: raw materials, semifinished products, additives, flavours, food colours, sweeteners, improving agents and all the products used in food processing and optimization. Six issues, format 220x290 mm, are published every year, including scientific articles, news and columns concerning the development, use and analysis of ingredients and the marketing of finished products.

Yearly subscription
Europe: EUR 65,00

Overseas: (air mail): EUR 95,00 - US$ 115,00
Digital PDF for tablet € 29,99 (VAT included)
App for iPad € 29,99

 

Publication Manager: Alberto Chiriotti

Scientific Advisor: Sebastiano Porretta

Editor: Simonetta Musso

Contributing Editors: Laura Sbarato - Chiara Mancusi - Elena Folco - Rossella Contato - Matteo Barboni

Editorial assistant: This email address is being protected from spambots. You need JavaScript enabled to view it.

General Manager: This email address is being protected from spambots. You need JavaScript enabled to view it.

Marketing
 Manager: Monica Pagliardi

Head of Advertising Strategies: Francesco Coppola

Advertising Manager: This email address is being protected from spambots. You need JavaScript enabled to view it.

Graphic and Advertisement: Ottavio Chiriotti

Advertising Assistant: Monica Primo

Subscriptions: Marilù Cianflocca

 


PUBLICATION ETHICS AND PUBLICATION MALPRACTICE

Ingredienti Alimentari is committed to upholding the highest standards of publication ethics and takes all possible measures against any publication malpractices. All authors submitting their works to Ingredienti Alimentari for publication as original articles attest that the submitted works represent their authors’ contributions and have not been copied or plagiarized in whole or in part from other works. The authors acknowledge that they have disclosed all and any actual or potential conflicts of interest with their work or partial benefits associated with it. In the same manner, Ingredienti Alimentari is committed to objective and fair editor(s) review of the submitted for publication works and to prevent any actual or potential conflict of interests between the editorial personnel and the reviewed material. Any departures from the above-defined rules should be reported directly to the Editor-in-Chief, who is unequivocally committed to providing swift resolutions to any of such a type of problems.

Confidentiality
Any manuscripts received for review must be treated as confidential documents. They must not be shown to or discussed with others except as authorized by the editor (co-editor) of Ingredienti Alimentari.

Publication decisions
The editor (co-editor) of Ingredienti Alimentari is responsible for deciding which of the articles submitted to the journal should be published. The editor (co-editor) of Ingredienti Alimentari may be guided by the policies of the journal’s editorial board and may confer with other editors or reviewers in making this decision.

Standards of Objectivity
Reviews will be conducted objectively. Personal criticism of the author is inappropriate.

Originality and Plagiarism

The authors should ensure that they have written entirely original works, and if the authors have used the work and/or words of others, that this has been appropriately cited or quoted.

Reporting standards
Authors of reports of original research should present an accurate account of the work performed as well as an objective discussion of its significance. Underlying data should be represented accurately in the paper. A paper should contain sufficient detail and references to permit others to replicate the work.
Fraudulent or knowingly inaccurate statements constitute unethical behavior and are unacceptable.

Fundamental errors in published works
When an author discovers a significant error or inaccuracy in his/her own published work, it is the author’s obligation to promptly notify the journal editor or publisher and cooperate with the editor to retract or correct the paper.

 

 

GUIDE FOR AUTHORS

The articles must have Italian and English titles, possibly short, and be completed with Italian and English summary, (max 1,000 characters with spaces each summary); key words in Italian and English are requested.

Writing the article, it is important: to use the “Return” button only to terminate the paragraph; do not use the manual hyphenation; do not number the lines; to show up the symbols; to use the tab button instead of the space button in the tables.

Draft, pictures and diagrams must be in JPEG format (300 dpi). Tables, pictures and draft must be saved separately from the text.

It is compulsory to write the correct units and the symbols in according to the EU directives (i.e.: g, kg, m2, s, L).

- The Authors’ name and surname must be written entirely, with the proper address. Please specify which Author is the Corresponding Author and the related email for contacts.

- The References must be placed at the end of the article; each reference must have in the following order: Author’s name (initial of name and surname), title quotes, journal name, volume number, first and last page numbers, publication year.

- The proofs are sent by email to the Author only once.

- A PDF version of the article will be sent by email to the Author for unlimited reprints, free of charge.

- The work to be submitted can be sent by email to: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

  Commission Implementing Regulation (EU) 2021/1974 of 12 November 2021 authorising the placing on the market of dried fruits of Synsepalum dulcificum as a novel food under Regulation (EU) 2015/2283 of the European Parliament and of the Council, and amending Commission Implementing Regula...

  Commission Regulation (EU) 2021/1916 of 3 November 2021 amending Annex I to Regulation (EC) No 1334/2008 of the European Parliament and of the Council as regards the inclusion of 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3oxopropoxy)-2-methylquinoline-3-carboxylic acid in the Unio...

  Heat treatment eliminates insect pests and microorganisms such as bacteria and fungi from empty vertical silos. The treatment is run by blowing high temperature air inside the silo through an ATEX certified air heater. Heat treatment has total insecticidal efficacy against common flour pest...

  The consumtion of healthy and genuine food has oriented the food market towards the formulation of products that have as few ingredients as possible and that these ingredients are guarantee of naturalness and quality. In this way, it will be possible to guarantee "clean-label" products to t...

FoodExecutive

Database Articoli

db articoli 2017

Database Articoli

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