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Food Research International
Resumen/Descripción – provisto por la editorial en inglés
Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers, short communications and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.
Topics covered by the journal include: food chemistry food microbiology and safety food toxicology materials science of foods food engineering physical properties of foods sensory science food quality health and nutrition food biophysics analysis of foods food nanotechnology emerging technologies environmental and sustainability aspects of food processing.Subjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include : Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food; Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities; Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis; Studies describing the antioxidant potential of foods lacking identification of the compounds responsible for the antioxidant activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods; Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings; Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered; Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered; Pharmacology and nutritional studies papers focusing in hosts rather than in foods or effects of processing in major and minor components of foods. Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality. Engineering studies lacking of mathematical verification or validation in situ, when appropriate; Fragmented studies, of low scientific quality, or poorly written. Studies with no food component.
Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1992 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0963-9969
ISSN electrónico
1873-7145
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1992-
Cobertura temática
Tabla de contenidos
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Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: Rheological and volatile compounds characterisation
A. Paraskevopoulou; S. Amvrosiadou; C.G. Biliaderis; V. Kiosseoglou
Palabras clave: Food Science.
Pp. 492-499
Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe
Pasquale Russo; Nuria Peña; Maria Lucia Valeria de Chiara; Maria Luisa Amodio; Giancarlo Colelli; Giuseppe Spano
Palabras clave: Food Science.
Pp. 762-772
Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties
Francesco Cravero; Vasileios Englezos; Kalliopi Rantsiou; Fabrizio Torchio; Simone Giacosa; Susana Río Segade; Vincenzo Gerbi; Luca Rolle; Luca Cocolin
Pp. 134-141
Probiotics and their potential applications in active edible films and coatings
Paula J.P. Espitia; Rejane A. Batista; Henriette M.C. Azeredo; Caio G. Otoni
Palabras clave: Food Science.
Pp. 42-52
Advances in edible oleogel technologies – A decade in review
A. Singh; F.-I. Auzanneau; M.A. Rogers
Pp. 307-317
Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications
Daniele Asioli; Jessica Aschemann-Witzel; Vincenzina Caputo; Riccardo Vecchio; Azzurra Annunziata; Tormod Næs; Paula Varela
Palabras clave: Food Science.
Pp. 58-71
Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins — A current review
Giovana Bonat Celli; Marianne Su-Ling Brooks
Pp. 501-509
Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages
Tayse Ferreira Ferreira da Silveira; Adriana Dillenburg Meinhart; Thais Cristina Lima de Souza; Elenice Carla Emídio Cunha; Maria Rosa de Moraes; Helena Teixeira Godoy
Pp. 348-354
Detection of Shiga toxin-producing Escherichia coli (STEC) in ground beef and bean sprouts: Evaluation of culture enrichment conditions
Giulia Amagliani; Luca Rotundo; Elisa Carloni; Enrica Omiccioli; Mauro Magnani; Giorgio Brandi; Pina Fratamico
Pp. 398-405
Novel meat-enriched foods for older consumers
Mustafa M. Farouk; Michelle J.Y. Yoo; Nazimah S.A. Hamid; Maryann Staincliffe; Briar Davies; Scott O. Knowles
Palabras clave: Food Science.
Pp. 134-142