• Part I: Country specific information about Cold Chain Management
    • Demographic and geographic data
    • Economic data and trade statistic
    • Sustainability
    • Regulations and standards
    • Current technologies
    • Challenges
  • Part II : Research activities in field of Cold Chain Management
    • Environmental research
      • Evaluation methods for a resource-efficient food production
      • Sustainability strategies from production to the consumer
    • Process specific research
      • Packaging material and technologies
      • Temperature monitoring technologies
    • Transportation systems and logistics
      • Transportation and logistic
      • Supply Chain Management
    • Product specific research
      • Predictive Microbiology
      • Analytical methods for quality and safety parameters

Due to continuing globalization, the variety of fresh products on retailers’ shelves per time of year and per country consistently increases. Consequently, transport routes become longer, more and more complex and several different logistic pathways are often involved to transport and deliver perishable products worldwide in a short period. Moreover, the supply chains and challenges are different in each country. However, sustainability aspects, for example the reduction of food loss and energy savings, gain in importance.

Therefore, food producers, logistics companies, wholesalers and retailers are searching for solutions and technologies to control important environmental parameters from production to consumption, managing product quality, safety and shelf life in order to improve logistics concepts and to increase resource efficiency over the entire chain.

However, the balance between innovative cold chain approaches and sustainability aspects will be one of the biggest challenges in the upcoming years.

The aim of the Living Handbook of Perishable Food Supply Chains is to present this combined interdisciplinary knowledge and challenges in the field of cold chain management in food supply chains in one comprehensive book.

The book is divided in two main parts, covering two main topics: The first part focuses on country specific information and challenges in the field of cold chains (Part I). The second part addresses current developments and research activities in the field of cold chain management (Part II).

General information

If you contribute to this Living Handbook, please login to http://books.publisso.de and complete your user profile. The information you add here will be part of the metadata of your published chapter and appear in the authors’ board.

To start, follow the link “Submit” on the book page of the “Living Handbook of Perishable Food Supply Chains”, or via Usermenu > Submit > Books > Living Handbook of Perishable Food Supply Chains.

Manuscripts are to be submitted in English (US), and should not exceed 20,000 words.

Please write your text directly into the editor. The status of your chapter is automatically saved during the writing process. You can leave the program at any time and come back later to continue.

To get back to the chapter you are currently working on, go to “Usermenu > Dashboard” and choose the chapter below “My running submissions”.

Your manuscript should be correct and complete when submitted. The review process will be initiated as soon as you finished your submission. The manuscript (along with figures) will be reviewed by the editor and transmitted to the reviewer. When the editorial board has come to a decision, you will be informed via e-mail.

Author’s contract

You have to accept the authors’ contract before submitting the chapter. Please follow this link to get to the book policy: http://www.publisso.de/en/publishing/books/book-policy, and the authors’ contract: http://www.publisso.de/en/publishing/books/book-policy/#c5189

Please be especially aware of any possible copyright infringements.

Structure of the chapters

The book consists of two main parts that differ in content and structure.

Part I

For Part I of the book (country specific information), document templates and data input forms will be provided. To upload the data, fill in the required information on the first page of the submission form and click “Continue submission”. On the following page, you can add your files and proceed again with “Continue submission”.

It is also possible to send the files via e-mail to the editorial office: livingbooks@zbmed.de

Part II

In the following, you will find information about the general structure of each chapter of Part II of the book (Research activities in the field of Cold Chain Management).

Please follow the predetermined structure of the chapter:

Review Research article
Introduction Introduction
Discussion Material and methods
Conclusion Results and discussion
References Conclusion
References

The chapters can be further subdivided, if necessary. Within the text, the use of unnumbered headings is also acceptable. Please use the given headings of the text editor for formatting.

Metadata

Author(s)

Please choose all participating authors from the database, if possible. If authors are not registered in the Content Management System, please enter the authors and their affiliation in the box “Additional author”. It is recommended that all participating authors have an account to ensure that the metadata of your publication are correct.

Keywords

Please indicate 3–5 keywords for your chapter in the respective box, separated by a semicolon.

Abstract

Please add an abstract to each chapter, which should consist of 150–300 words.

Working with the text editor

The layout of the book is based on pre-configured templates. Please use the given styles of the text editor for formatting. You can check the appearance of your text via the button “Preview”.

Headings

If you enter text via copy and paste, formatting for headings can be adopted, provided you used style sheets.

Listings

Listings may be numbered or bulleted. Punctuation should be consistent throughout a listing and follow grammar principles. If a listing item is not a complete sentence, no punctuation is used.

Figures, tables, equations, videos

Graphic files and tables can be added in the editor of the content management system. Footnotes or explanations should be marked by the following (shown in order of preference): *, †, **, †† etc. The legend of the figure should be integrated in the figure. Figures and tables have to be consecutively numbered (Figure 1: Title; Table 1: Title). They may have titles and subtitles in Arabic numerals.

Please add tables using the “insert template” icon. If there are any problems, you can also add attached files to your manuscript (not as images)

For equations, mathematical symbols, for example +, −, ≤, ≠, ≡, *, or /, should be used. There is a tool integrated in the editor (fx) to create more complicated equations.

Figures, videos, tables and equations should be numbered consecutively. Use a single-numbering system (figure number; Figure 1 is the first figure in every chapter).

It is possible to insert videos in your text (via embed link). Videos that have not been published before can be uploaded as attached files. If there are any questions or problems, please contact the editorial office.

Every table, figure, equation or video should be mentioned or described in the text.

In case you use figures, tables or videos that are not yours, please be sure to have the consent of the owner and indicate the license.

Abbreviations and acronyms

We recommend keeping abbreviations to a minimum. The use of non-standard abbreviations should be avoided. All abbreviations are to be identified when first used. Bacterial genus and species must be written in italics. Example: Escherichia coli but lactic acid bacteria. In tables and figures, abbreviations should not be used. The Latin binomial name of microorganisms, plants and animals (other than farm animals) must be given at first mention in the text. Thereafter, the generic name will be abbreviated for example Escherichia coli à E. coli. The book uses SI units: g l-1 not g/l; mol l-1 not M or N; d, h, min, s (time units) but week and year in full.

References

Literature references have to be numbered consecutively in the text and listed at the end of the chapter.

In the text, the reference number should be indicated in brackets. Multiple citations should be separated by commas within a single set of brackets. Examples: [1]; [1, 2, 3]

The literature cited in the text is listed at the end of the article according to the Vancouver Style of References (https://www.nlm.nih.gov/bsd/uniform_requirements.html). Please insert the references into the respective field below the text one reference per line.

Examples:

Book: Mathes SJ, Nahai F. Reconstructive Surgery: Principles, Anatomy and Technique. London/New York: Churchill Livingstone; 1997.

Book chapter: Kramer A, Pitten FA, Reichwagen S. Aerosolanwendung mikrobizider Wirkstoffe. In: Kramer A, Assadian O, eds. Wallhäußers Praxis der Sterilisation, Desinfektion, Antiseptik und Konservierung: Qualitätssicherung der Hygiene in Industrie, Pharmazie und Medizin. Stuttgart: Thieme; 2008. p. 905.

Journal article: Reichenberger MA, Stoff A, Richter DF. Dealing with the mass: a new approach to facilitate panniculectomy in patients with very large abdominal aprons. Obes Surg. 2008;18(12):1605-10. DOI: 10.1007/s11695-008-9630-8

Institutional Websites should be quoted in the text, quoted sources from the web as a reference added to the list, e.g.: eatright.org [Internet]. Chicago: Academy of Nutrition and Dietetics; c2016 [cited 2016 Dec 27]. Available from: http://www.eatright.org/.

If there is a Digital Object Identifier (DOI) available, please add it to the reference.

Contact

If there are any problems, do not hesitate to contact us: Livingbooks@zbmed.de

Phone: +49 221 478-7085 or +49 221 478-32693

If you have questions regarding the content of your manuscript, please contact the editorial board of the “Living Handbook of Perishable Food Supply Chains”.

Media

Here you will find audio-visual content integrated in the Living Handbook in alphabetical order. As soon as a chapter is published you will be able to browse the media database.







Editors-in-chief

PD Dr. Judith Kreyenschmidt



Rheinische Friedrich-Wilhelms-Universität Bonn
IEL Lebensmittelverfahrenstechnik

more

Sophia Dohlen



Rheinische Friedrich-Wilhelms-Universität Bonn
ITW Institute of animal science

more

Product specific research

PD Dr. Judith Kreyenschmidt



Rheinische Friedrich-Wilhelms-Universität Bonn
IEL Lebensmittelverfahrenstechnik

more

Prof. Dr. Gustavo Graciano Fonseca



UFGD - Universidade Federal da Grande Dourados

more

Sylvain Dabade Deley

Process specific research

Professor Dr. Ema Maldonado



Universidad Autónoma Chapíngo
Departamento Zootecnia/Posgrado en Producción Animal

more

Maria Santiago Galarza



Universität Bonn
Institut für Ernährungs und Lebensmittelwissenschaften

more

Dilek Heperkan



Istanbul Aydın University
Engineering Faculty, Department of Food Engineering

more

Sylvain Dabade Deley


Prof. Kostadin Fikiin



Technical University of Sofia
Heating and Refrigeration Engineering / Refrigeration Science & Technology

more

Transportation systems and logistics

Prof. Dr. Xiang Li



College of pharmacy and bioengineering

more

Prof. Dr. Rolf Ibald



Europäische Fachhochschule Rhein/Erft

more

Assoc. Prof. Dr. Sebastian Jarzebowski



Universität Bonn

more

Environmental and sustainable aspects

Christina Strotmann



Fachhochschule Münster

more

Dr. Martin Hamer



Bonn-Rhein-Sieg University of Applied Sciences

more

Bernd Hallier



European Retail Academy (ERA)

more

Country specific advisory board

Sophia Dohlen

Expertise: Germany

Rheinische Friedrich-Wilhelms-Universität Bonn
ITW Institute of animal science

more

Professor Dr. Ema Maldonado

Expertise: Mexico

Universidad Autónoma Chapíngo
Departamento Zootecnia/Posgrado en Producción Animal

more

Prof. Dr. Xiang Li

Expertise: China

College of pharmacy and bioengineering

more

Prof. Dr. Gustavo Graciano Fonseca

Expertise: Brazil

UFGD - Universidade Federal da Grande Dourados

more

Maria Santiago Galarza

Expertise: Mexico

Universität Bonn
Institut für Ernährungs und Lebensmittelwissenschaften

more

Dilek Heperkan

Expertise: Turkey

Istanbul Aydın University
Engineering Faculty, Department of Food Engineering

more

Sylvain Dabade Deley

Expertise: Benin


more

Assoc. Prof. Dr. Sebastian Jarzebowski

Expertise: Poland

Universität Bonn

more

Juliana Serna Trujillo

Expertise: Colombia

Université de Toulouse

more

Prof. Kostadin Fikiin

Expertise: Bulgaria

Technical University of Sofia
Heating and Refrigeration Engineering / Refrigeration Science & Technology

more

PD Dr. Judith Kreyenschmidt

Rheinische Friedrich-Wilhelms-Universität Bonn
IEL Lebensmittelverfahrenstechnik

more

Dr. Sophia Dohlen

Rheinische Friedrich-Wilhelms-Universität Bonn
ITW Institute of animal science

more

Professor Dr. Ema Maldonado

Universidad Autónoma Chapíngo
Departamento Zootecnia/Posgrado en Producción Animal

more

Prof. Dr. Xiang Li

College of pharmacy and bioengineering

more

Maria Santiago Galarza

Universität Bonn
Institut für Ernährungs und Lebensmittelwissenschaften

more

Christina Strotmann

Fachhochschule Münster
iSuN - Institut für Nachhaltige Ernährung und Ernährungswirtschaft

more

Dr. Martin Hamer

Bonn-Rhein-Sieg University of Applied Sciences
International Centre for Sustainable Developement

more

Prof. Dr. Rolf Ibald

Europäische Fachhochschule Rhein/Erft

more

Assoc. Prof. Dr. Sebastian Jarzebowski

Universität Bonn
Institut für Tierwissenschaften

more

Prof. Kostadin Fikiin

Technical University of Sofia
Heating and Refrigeration Engineering / Refrigeration Science & Technology

more

Bernd Hallier

European Retail Academy (ERA)
President

more

Prof.Dr. Dilek Heperkan

Istanbul Aydın University
Engineering Faculty, Department of Food Engineering

more