Catálogo de publicaciones - revistas
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antioxidant potential of foods lacking identification of the compounds responsible for the antioxidant activity will not be published.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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Potential antimicrobial activities of probiotics and their derivatives against Listeria monocytogenes in food field: A review
Mengjie Wu; Qingli Dong; Yue Ma; Shuo Yang; Muhammad Zohaib Aslam; Yangtai Liu; Zhuosi Li
Palabras clave: Food Science.
Pp. 111733
Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures
Sarah Guidi; Florian A. Formica; Christoph Denkel
Palabras clave: Food Science.
Pp. 111752
Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture
Hongying Li; Qiujin Zhu; Xi Chen; Jie Zhou; Jianping Wu
Palabras clave: Food Science.
Pp. 111957
Autochthonous starter culture selection for Salame Piemonte PGI production
Irene Franciosa; Ilario Ferrocino; Maria Rita Corvaglia; Manuela Giordano; Monika Coton; Jérôme Mounier; Kalliopi Rantsiou; Luca Cocolin
Palabras clave: Food Science.
Pp. 112007
Development of a human milk protein concentrate from donor milk: Impact of the pasteurization method on static in vitro digestion in a preterm newborn model
Mélanie Sergius-Ronot; Shyam Suwal; Michael A. Pitino; Sara Shama; Sharon Unger; Deborah L. O'Connor; Yves Pouliot; Alain Doyen
Palabras clave: Food Science.
Pp. 112385
Influence of cocoa varieties on carbohydrate composition and enzymatic activity of cocoa pulp
Letícia Korin Moretti; Kazumi Kawasaki Ramos; Patrícia Felix Ávila; Rosana Goldbeck
; Josélio Batista Vieira; Priscilla Efraim
Pp. 113393
Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities
Sha-sha Zheng; Chun-yu Wang; Ying-ying Hu; Liu Yang; Bao-cai Xu
Palabras clave: Food Science.
Pp. 113951