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Journal of Cereal Science
Resumen/Descripción – provisto por la editorial en inglés
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains and their products.The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short rapid communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
Papers submitted to Journal of Cereal Science should not be purely descriptive or confirmatory in nature, but should be innovative and offer new insights into cereal science research.
Research Areas Include:
• Composition and analysis of cereal grains in relation to quality in end use
• Morphology, biochemistry, and biophysics of cereal grains relevant to functional and nutritional characteristics
• Structure and physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and minerals
• Storage of cereal grains and derivatives and effects on nutritional and functional quality
• Genetics, agronomy, and pathology of cereal crops if there is a substantive relationship to end-use properties of cereal grains
• Functional and nutritional aspects of cereal-based foods and beverages, whether baked, fermented, or extruded
• Industrial products (e.g., starch derivatives, syrups, protein concentrates, and isolates) from cereal grains, and their technology
• functional genomics as it relates to end-use quality.
Database coverage includes AGRICOLA, Biological Abstracts (BIOSIS), Chemical Abstracts, Current Contents, Food Science and Technology Abstracts, Maize Abstracts, Research Abstracts, and Science Citation Index.
Benefits to authors
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Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com
Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1983 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0733-5210
ISSN electrónico
1095-9963
Editor responsable
Elsevier
País de edición
Estados Unidos
Fecha de publicación
1983-
Cobertura temática
Tabla de contenidos
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Extruded snacks from pigmented rice: Phenolic profile and physical properties
Massimo Blandino
; Andrea Bresciani; Mattia Loscalzo; Francesca Vanara; Alessandra Marti
Pp. 103347
Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack
Matea Habuš; Maja Benković; Damir Iveković; Tomislava Vukušić Pavičić; Nikolina Čukelj Mustač; Bojana Voučko; Duška Ćurić; Dubravka Novotni
Pp. 103559
Development of healthy synbiotic corn-based snack: Nutritional composition and effect of agave fructan-alginate coating on survival of Lactobacillus acidophilus
Valeria Castillo-Escandón; Gabriela Ramos-Clamont Montfort; Alma Rosa Islas Rubio; Jolanta E. Marszalek; Rodrigo Subiría-Cueto; Silvia Fernández Michel
Palabras clave: Biochemistry; Food Science.
Pp. 103777