Catálogo de publicaciones - revistas
Journal of Food Composition and Analysis
Resumen/Descripción – provisto por la editorial en inglés
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
Features:
• Original research
• Short communications
• Critical reviews
• Study reviews
• Commentaries
Research Areas Include:
• New and rapid methods of analyses
• Nutrient, bioactive non-nutrient and anti-nutrient data
• Data on wild and under-utilized foods, including intra-varietal differences
• Computer technology and information systems theory directly relating to food composition database development, management, and utilization
• Processes of development and selection of single-value entries for food composition tables
• Quality control procedures and standard reference materials for use in the assay of food components
• Statistical and mathematical manipulations involved with the preparation and utilization of food composition data
Database coverage includes AGORA, AGRICOLA, Biological Abstracts, CAB ABSTRACTS, CAB HEALTH, Current Contents, Dairy Science Abstracts, Food Science and Technology Abstracts, Foodline (R): Food Science and Technology, Nutrition Abstracts and Reviews, ScienceDirect, Scopus, and Vitis Viticulture and Enology Abstracts.
Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde dic. 1987 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0889-1575
ISSN electrónico
1096-0481
Editor responsable
Elsevier
País de edición
Estados Unidos
Fecha de publicación
1987-
Cobertura temática
Tabla de contenidos
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Chemical composition of a new variety of the Andean lupin (Lupinus mutabilis cv. Inti) with low-alkaloid content
R. Gross; E. von Baer; F. Koch; R. Marquard; L. Trugo; M. Wink
Pp. 353-361
Evaluation of oxalates and calcium in nopal pads (Opuntia ficus-indica var. redonda) at different maturity stages
Margarita Contreras-Padilla; Esther Pérez-Torrero; Margarita I. Hernández-Urbiola; Gabriela Hernández-Quevedo; Alicia del Real; Eric M. Rivera-Muñoz; Mario E. Rodríguez-García
Pp. 38-43
The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)
Carla Mota; Ana Cláudia Nascimento; Mariana Santos; Inês Delgado; Inês Coelho; Andreia Rego; Ana Sofia Matos; Duarte Torres; Isabel Castanheira
Pp. 57-64
Toxic element determination in fish from Paraná River Delta (Argentina) by neutron activation analysis: Tissue distribution and accumulation and health risk assessment by direct consumption
Esteban Avigliano; Carla Lozano; Rita R. Plá; Alejandra V. Volpedo
Palabras clave: Food Science.
Pp. 27-36
A new UHPLC method for the quantitation of furosine as heat load indicator in commercial liquid milk
Anatol Schmidt; Lisa I. Boitz; Helmut K. Mayer
Pp. 104-109
Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements
Susana P. Alves; Cristina M. Alfaia; Biljana D. Škrbić; Jelena R. Živančev; Maria J. Fernandes; Rui J.B. Bessa; Maria J. Fraqueza
Palabras clave: Food Science.
Pp. 124-131
Phenolic compounds, antioxidant capacity and bioaccessibility of minerals of stingless bee honey (Meliponinae)
Fabíola Carina Biluca; Jefferson Santos de Gois; Mayara Schulz; Francieli Braghini; Luciano Valdemiro Gonzaga; Heloisa França Maltez; Eliseu Rodrigues; Luciano Vitali; Gustavo Amadeu Micke; Daniel L.G. Borges; Ana Carolina Oliveira Costa; Roseane Fett
Pp. 89-97
Jambolan (Syzygium cumini (L.) Skeels): A review on its nutrients, bioactive compounds and health benefits
Nara Rúbia Rodrigues do Nascimento-Silva; Rodrigo Pinheiro Bastos; Flávio Alves da Silva
Pp. 104491
Effects of pasteurization and high-pressure processing on the fatty acids, triacylglycerol profile, Dornic acidity, and macronutrients in mature human milk
Luciana Pelissari Manin; Adriela Albino Rydlewski; Jessica Santos Pizzo; Victor Hugo Maldonado da Cruz; Eloize da Silva Alves; Patrícia Daniele Silva Santos; Jane Martha Graton Mikcha; Marcelo Cristianini; Oscar Oliveira Santos; Jesui Vergilio Visentainer
Palabras clave: Food Science.
Pp. 104918