International Peer Reviewed, Open Access Journal
Guidelines for the authors
The journal publishes original research and review papers on any subject in all fields of food science and nutrition. Manuscript for publication in the journal in English should be uploaded on the journal’s website. Saudi Society for Food and Nutrition is not responsible for statements and opinions published in the journal: they represent the views of authors or persons to whom they are accredited and are not necessary those of the society. The publication of research information by the society does not constitute a recommendation or endorsement of products involved: for general use, label recommendations and directions must be followed.
All papers will be independently refereed. Submission of a manuscript entails that it has not been published previously, that it is not under consideration for publication elsewhere in the same form without the written consent of the society. The research may not be withdrawn while it is subject to arbitration or after it has been accepted for publishing in the magazine to another magazine
Contributions should be in the form of original papers; review articles; case studies; short communications and book reviews
Papers must be typewritten, double-spaced with wide margins on one side of paper using time new roman 12 pts font. The corresponding author should be identified (include a Fax number and E-mail address). Full postal addresses must be given for all co-authors. Pages are to be numbered consecutively and are to include all illustrative material, such as tables and figures, in their appropriate places in the text. All the pages should aslo be provided with continueous line numbers on the left side.
The paper should be divided into parts with main headings:
Title page should include the following information
Title: Full Title of the manuscript
Short running Title: Not more than 8 words
Authors names, corresponding author name with email and contact details. The mailing address should be provided for all authors
Manuscript should be provided with Abstract of not more than 200 words, stating concisely the purpose, methodology, significant conclusions and novelty statement.
Materials and Methods
Results and Discussion
Acknowledgement statement / Funding Source
Conflict of Interest
All publications cited in the text should be presented in a list of references following the text of the manuscript. In the text refer to the author’s last name (without initials) and year of publication, e.g., Hussain (2015) or (Hussain, 2015) for single author, Anjum and Hussain (2007) or (Anjum and Hussain, 2007) for two authors and Alamri et al., (2013) or (Alamri et al., 2013) for more than three authors. The list of references should be arranged alphabetically by authors’ names according to Sage Harved style of formatting. The manuscript should be carefully checked to ensure that the spelling of authors’ names and dates are exactly the same in the text as in the reference list. References should be given in the following form:
Alamri MS, Mohamed AA and Hussain S. (2013) Effects of alkaline-soluble okra gum on rheological and thermal properties of systems with wheat or corn starch. Food Hydrocolloids 30: 541-551.
Anjum F and Hussain S. (2007) Flaxseed (linseed), a valuable grain: a review. Food Australia 59: 597-601.
Anjum FM, Arshad MS and Hussain S. (2020) Factory Farming and Halal Ethics. The Halal Food Handbook: 121-147.
Hussain S. (2015) Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties. Czech Journal of Food Sciences 33: 556-563.
Josephson VC. (2018) Preservation Of Food By Ionizing Radiation: Volume II: CRC Press.
Tables and other illustrations:
Tables, figures, charts, graphs and plates should be planned to fit the journal’s page size (12.6 cm ´ 18 cm). Copies are not permitted for use as originals. Line quality is required to be uniform, distinct, and in proportion to the illustration. Photographs may be submitted on glossy print paper in either black and white, or color. Tables and other illustrative material must include headings or titles and numbers, as well as credit lines wherever the material is not original.
The names of periodicals should be abbreviated in accordance with The World List of Scientific Periodicals, e.g., J. of Food Sci. The SI system should be used for all scientific and laboratory data; if, in certain instances, it is necessary to quote other units, these should be added in parentheses. Temperatures should be given in degrees Celsius. For weights and measurements, and where appropriate, abbreviations rather than words are to be used, e.g., cm, mm, m, km, g, mg, kg, min, %, Fig., et al., etc.
Proofs will be sent to the corresponding author and should be returned within 48 hours of receipt. It is important to ensure that all of your corrections are returned to us in one all-inclusive response. Subsequent corrections will not be possible, so please ensure your first communication is complete. Should you choose to mail your correction, please return them to the Editor-in-Chief.
Journal’s head office
The Editor-in-Chief, J. Saudi Soc. for Food & Nutrition
Saudi Society for Food and Nutrition,
College of Food and Agricultural Sciences,
P.O. Box 2460, Riyadh 11451,
Kingdom of Saudi Arabia.