It is the last born in 2009 in Chiriotti Editori, as a six-monthly supplement to Ingredienti Alimentari, with the aim to divulge the innovations of the industrial sector, increasingly intent not only on to enrich foods, supplements and cosmetics with substances capable of developing a health effect, but also to highlight, with claims on the label, a possible medical effect of ingredients already naturally present.

 

Publication Manager: Alberto Chiriotti

Editor in Chief: Simonetta Musso

Editor: Laura Sbarato

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

Editorial assistant: Elena Folco

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

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

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

 

PUBLICATION ETHICS AND PUBLICATION MALPRACTICE

Alimenti Funzionali 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 Alimenti Funzionali 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, Alimenti Funzionali 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 Alimenti Funzionali.

Publication decisions

The editor (co-editor) of Alimenti Funzionali is responsible for deciding which of the articles submitted to the journal should be published. The editor (co-editor) of Alimenti Funzionali 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.

  Natural, healthy, functional foods. A need consumers feel even more intensely after the emergency. According to the Coop Report the category is growing by about 3 percent yearly, and is evolving from a simpler idea of “free from” to a more comprehensive one of “rich in”. At TuttoFood, at Fie...

  Plant protein is continuing to gain traction as the plant-based revolution marches on. Plant-based eating has continued to evolve, reaching not just mainstream but what might even be described as global phenomenon status. It has developed strongly in recent years, moving on from the disrupto...

Ideal in cookies and chocolate, Gofos™ are the perfect ingredient to bake a sponge cake that is soft and light, with a good alveolation, sweet enough to make everyone happy: a real treat! Distributed by Faravelli, Gofos are short-chain fructo-oligosaccharides derived from beet (sc-FOS). They are pr...

Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study carried out by Australian Researchers was to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in...

FoodExecutive

Database Articoli

db articoli 2017

Database Articoli

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