The title page for a research paper in a journal typically
includes the full title, author's names and affiliations, an
abstract of the paper, and a set of keywords to be used in indexing
the article (Goldbort 244)[1]. The key features of such a page can be
illustrated by an article in journal of LWT - Food Science and
Technology, as shown in Figure 5.1.
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Cinnamon and nisin
in alginate–calcium coating
maintain quality of fresh northern snakehead fish fillets
Fei Lu
a Yuting Ding
a, Xingqian
Ye b and Donghong Liu b
a College of Biological and
Environmental Engineering, Zhejiang University of Technology,
310014 Hangzhou, China
b Department of Food Science
and Nutrition, Zhejiang University, 310029 Hangzhou, China
Article Info: Received 18 November
2009; revised 5 May
2010; accepted 5 May
2010. Available online 12 May
2010
Abstract:
Cinnamon (Cinnamomum zeylanicum) and nisin
in alginate–calcium coating were
used to maintain quality of northern snakehead fish fillets at
refrigeration temperature
(4 ± 1 °C).
Northern snakehead fish fillets were left untreated (CK), or were
treated
with alginate–calcium coating
(Y0), alginate–calcium coating
incorporating
10 μL mL−1 cinnamon
(Y1), alginate–calcium coating
incorporating 2000 IU mL−1 nisin and
150 μg mL−1 ethylene
diamine tetraacetic acid (EDTA) (Y2),
or alginate–calcium coating
incorporating
10 μL mL−1 cinnamon
and 2000 IU mL−1 nisin and
150 μg mL−1 EDTA
(Y3). Y1 and Y3 had better effects on
inhibiting bacterial growth and
maintaining values of pH, total volatile base nitrogen (TVB-N) and
thiobarbituric acid (TBA) of northern snakehead
fish than CK, Y0 and Y2. Lightness (L*) values of fish fillets of
all treatments were higher than CK. Cinnamon
in alginate–calcium coating
treatments could efficiently maintain quality of northern snakehead
fish fillets during storage, but colors of fish fillets of Y1 and
Y3 were evidently changed due to the color of cinnamon.
Keywords: Alginate–calcium coating;
Cinnamon; Nisin; Northern snakehead fish
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Figure 5.1: Key features of the title page of a journal article
(Source: Adapted from LWT - Food Science and Technology 43.9
(2010): 1331-35)
Before we discuss how to prepare titles, abstracts, and
keywords, I should mention that many experienced writers write the
title page after the paper is written, even though by placement the
title page comes first. In practice, an experienced writer usually
begins writing the paper while the work is still in progress to
ensure that everything is fresh in mind and easier to report. In
doing so, however, the writer usually has in mind a provisional
title and an outline of the paper that she/he proposes to write.
Then, she/he usually develops a working title and abstract, lists
out keywords that she/he decide to use in describing the procedures
and reporting results and discussions. After the
paper is written, the last work is to complete the title page and
perfect it.
[1] Goldbort, Robert. Writing for Science.
New Haven & London: Yale University Press,
2006. （本文作者：中国农业大学 王志芳）
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