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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antioxidant potential of foods lacking identification of the compounds responsible for the antioxidant activity will not be published.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

Ingeniería química

Tabla de contenidos

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doi: 10.1016/j.foodres.2018.05.058

Encapsulation of cactus (Opuntia megacantha) betaxanthins by ionic gelation and spray drying: A comparative study

María Carolina Otálora; José G. Carriazo; Coralia Osorio; Mónica Azucena Nazareno

Palabras clave: Food Science.

Pp. 423-430

doi: 10.1016/j.foodres.2018.06.047

Opuntia (Cactaceae) plant compounds, biological activities and prospects – A comprehensive review

Christiana Eleojo Aruwa; Stephen O. Amoo; Tukayi Kudanga

Palabras clave: Food Science.

Pp. 328-344

doi: 10.1016/j.foodres.2018.07.007

Physico-chemical and structural properties of crystalline inulin explain the stability of Lactobacillus plantarum during spray-drying and storage

Nelson Romano; Pablo Mobili; Maria Elvira Zuñiga-Hansen; Andrea Gómez-Zavaglia

Palabras clave: Food Science.

Pp. 167-174

doi: 10.1016/j.foodres.2018.07.041

Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers

María Freire; Susana Cofrades; Jara Pérez-Jiménez; Joaquín Gómez-Estaca; Francisco Jiménez-Colmenero; Ricard Bou

Pp. 465-473

doi: 10.1016/j.foodres.2018.07.044

Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents

Raquel Facco Stefanello; Elizabeth Harumi Nabeshima; Beatriz Thie Iamanaka; Aline Ludwig; Leadir Lucy Martins Fries; Angélica Olivier Bernardi; Marina Venturini Copetti

Palabras clave: Food Science.

Pp. 90-94

doi: 10.1016/j.foodres.2018.10.012

In vitro and in vivo resistance of Lactobacillus rhamnosus GG carried by a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) juice to the gastrointestinal tract

Renata Cristina de Almeida Bianchini Campos; Eliane Maurício Furtado Martins; Bruno de Andrade Pires; Maria do Carmo Gouveia Peluzio; André Narvaes da Rocha Campos; Afonso Mota Ramos; Bruno Ricardo de Castro Leite Júnior; Aurélia Dornelas de Oliveira Martins; Roselir Ribeiro da Silva; Maurilio Lopes Martins

Palabras clave: Food Science.

Pp. 1247-1257

doi: 10.1016/j.foodres.2019.03.042

Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages

Marco Ambrogio Murgia; Antonella Marongiu; Maria Aponte; Giuseppe Blaiotta; Pietrino Deiana; Nicoletta Pasqualina Mangia

Palabras clave: Food Science.

Pp. 144-150

doi: 10.1016/j.foodres.2019.03.021

Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu

Yao Jin; Dengyong Li; Mei Ai; Qiuxiang Tang; Jun Huang; Xiaofei Ding; Chongde Wu; Rongqing Zhou

Palabras clave: Food Science.

Pp. 422-432

doi: 10.1016/j.foodres.2018.12.016

Flour from mature Prosopis nigra pods as suitable substrate for the synthesis of prebiotic fructo-oligosaccharides and stabilization of dehydrated Lactobacillus delbrueckii subsp. bulgaricus

Nelson Romano; Leonardo Sciammaro; Pablo Mobili; María Cecilia Puppo; Andrea Gomez-Zavaglia

Palabras clave: Food Science.

Pp. 561-567

doi: 10.1016/j.foodres.2018.12.025

Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products

Lourdes Sánchez-Montero; Juan J. Córdoba; Belén Peromingo; Micaela Álvarez; Félix Núñez

Palabras clave: Food Science.

Pp. 604-611