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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antioxidant potential of foods lacking identification of the compounds responsible for the antioxidant activity will not be published.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.2020.109035

Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications

Tian Jiang; Wei Liao; Catherine Charcosset

Palabras clave: Food Science.

Pp. 109035

doi: 10.1016/j.foodres.2020.109086

Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview

Xiana Rico; Beatriz Gullón; José Luis Alonso; Remedios Yáñez

Palabras clave: Food Science.

Pp. 109086

doi: 10.1016/j.foodres.2020.109247

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

Yaqing Xiao; Yingnan Liu; Conggui Chen; Tingting Xie; Peijun Li

Palabras clave: Food Science.

Pp. 109247

doi: 10.1016/j.foodres.2020.109502

Postbiotics and paraprobiotics: From concepts to applications

P.F. Cuevas-González; A.M. Liceaga; J.E. Aguilar-Toalá

Palabras clave: Food Science.

Pp. 109502

doi: 10.1016/j.foodres.2020.109351

Partial replacement of nitrite with a novel probiotic Lactobacillus plantarum on nitrate, color, biogenic amines and gel properties of Chinese fermented sausages

Yinglian Zhu; Liping Guo; Qingli Yang

Palabras clave: Food Science.

Pp. 109351

doi: 10.1016/j.foodres.2020.109544

Recent insights in the impact of emerging technologies on lactic acid bacteria: A review

Kaidi Peng; Mohamed Koubaa; Olivier Bals; Eugène Vorobiev

Palabras clave: Food Science.

Pp. 109544

doi: 10.1016/j.foodres.2020.109572

Evaluation of the bioactive potential of foods fortified with fish protein hydrolysates

Fernando Rivero-Pino; F. Javier Espejo-Carpio; Emilia M. Guadix

Palabras clave: Food Science.

Pp. 109572

doi: 10.1016/j.foodres.2020.109740

Phenolic compounds and antioxidant activity in vitro and in vivo of Butia and Opuntia fruits

Fernanda Camboim Rockett; Helena de Oliveira Schmidt; Luana Schmidt; Eliseu Rodrigues; Bruna Tischer; Viviani Ruffo de Oliveira; Vanuska Lima da Silva; Paula Rossini Augusti; Simone Hickmann Flôres; Alessandro Rios

Palabras clave: Food Science.

Pp. 109740

doi: 10.1016/j.foodres.2020.109754

Validated liquid chromatography separation methods for identification and quantification of anthocyanins in fruit and vegetables: A systematic review

Mamatha Chandra Singh; Celine Kelso; William E. Price; Yasmine Probst

Pp. 109754

doi: 10.1016/j.foodres.2020.110033

Vegan probiotic products: A modern tendency or the newest challenge in functional foods

Tatiana Colombo Pimentel; Whyara Karoline Almeida da Costa; Carlos Eduardo Barão; Michele Rosset; Marciane Magnani

Palabras clave: Food Science.

Pp. 110033