General information
If you contribute to this Living Handbook, please login to https://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 and the authors’ contract.
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 at PUBLISSO, 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. You can also format text as headings by clicking the button Paragraph, then choosing the according heading.
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
Graphic files (figures) can be uploaded in the editor the following way: Insert > Image.
Please make sure to enter an image description. This contributes to the accessibility.
The legend of the figure should be integrated in the figure (Insert > Image > click on Caption; if you already inserted an image: right-click on the image > Image > click on Caption). Figures have to be consecutively numbered (Figure 1: Title). They may have titles and subtitles in Arabic numerals.
Tables
Tables can be created in the editor the following way: Insert > Template > ok.
When you place the cursor in the table, a formatting bar appears, allowing you to customize the table properties.
You can also copy entire tables from Excel (MS Office) and paste them into the editor (choose keep formatting).
If you have tables in a Word file (MS Office), we recommend that you first copy them to Excel and then copy them from Excel to the editor. This procedure ensures a faultless copying process.
The legend of the table should be integrated in the table. Tables have to be consecutively numbered (Table 1: Title). They may have titles and subtitles in Arabic numerals.
Videos
It is possible to insert videos in your text (via embed link) (Insert > Media). Videos that have not been published before can be uploaded as attached files.
Equations
For equations, mathematical symbols, for example +, −, ≤, ≠, ≡, *, or /, should be used. There is a tool integrated in the editor (fx) to create more complicated equations.
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.
Footnotes or explanations
Footnotes or explanations should be marked by the following (shown in order of preference): *, †, **, †† etc.
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Note |
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 for each reference. Examples: [1], [2], [3]
The literature cited in the text is listed at the end of the article according to the Vancouver Style of References. 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: +49 221 478-7093 or +49 221 478-7085
If you have questions regarding the content of your manuscript, please contact the editorial board of the “Living Handbook of Perishable Food Supply Chains”.
Edited: 2018-03-27
