publishes original research papers, review articles (from invited authors only), preliminary communications, book reviews, and announcements in the fi eld of food science. Papers are accepted on the understanding that they have not been published or submitted for publication elsewhere and that they are subject to peer review. Papers accepted for publication by the editorial board are subject to editorial revision. A pdf copy of the License Agreement will be sent to authors of papers accepted for publication. Manuscripts will be processed only after receiving the signed copy of the agreement, preferably by e-mail. Permissions: It is the responsibility of the author to obtain written permission for quotations, and for the reprinting of illustrations or tables. Submission of manuscripts. Acta Alimentaria prefers electronic submission of manuscripts. Manuscripts should be uploaded to the Editorial Manager at www. editorialmanager.com/aalim or http://www.edmgr.com/aalim/. Presentation of manuscripts Manuscripts should be written in clear, concise, and grammatically correct English. The fi le should be submitted in standard Word format, typed double-spaced, with normal margins, maximum 12 pages (or 20,000 characters with spaces, including tables, fi gure captions and references, too), letter type Times New Roman, 12 points size. The order should be as follows: title, abstract, keywords, text, acknowledgements, references, tables, fi gure captions, fi gures. For more information contact the editor. Title. The title should be concise and informative, not exceeding 20 words. A short running title of no more than 40 characters should also be supplied. This is followed by the initial(s) of fi rst name(s) and surname of the author(s) (beginning with a capital and continuing with small capital letters, all 12 points letter size, this refers to all names in text and references, too) and the name(s) of the institution(s) the author(s) work(s) at. The affi liation should be marked with letters, e.g.
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