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.
