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antioxidant potential of foods lacking identification of the compounds responsible for the antioxidant activity will not be published.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

Cobertura temática

ingenieria-quimica

Ingeniería química

Tabla de contenidos

doi: 10.1016/0963-9969(93)90104-q

Folate retention in dried legumes after different methods of meal preparation

K. Hoppner; B. Lampi

Palabras clave: Food Science.

Pp. 45-48

doi: 10.1016/s0963-9969(01)00122-3

In vitro measurement of available iron in fortified foods

R Wolfgor; S.R Drago; V Rodriguez; N.R Pellegrino; M.E Valencia

Palabras clave: Food Science.

Pp. 85-90

doi: 10.1016/j.foodres.2009.04.006

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

Lien Lemmens; Sandy Van Buggenhout; Indrawati Oey; Ann Van Loey; Marc Hendrickx

Palabras clave: Food Science.

Pp. 1323-1330

doi: 10.1016/j.foodres.2011.03.030

Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate–chitosan system enhanced with ascorbic acid by electrostatic extrusion

Ana Belščak-Cvitanović; Radoslava Stojanović; Verica Manojlović; Draženka Komes; Iva Juranović Cindrić; Viktor Nedović; Branko Bugarski

Palabras clave: Food Science.

Pp. 1094-1101

doi: 10.1016/j.foodres.2011.03.003

The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites

Valery M. Dembitsky; Sumitra Poovarodom; Hanna Leontowicz; Maria Leontowicz; Suchada Vearasilp; Simon Trakhtenberg; Shela Gorinstein

Pp. 1671-1701

doi: 10.1016/j.foodres.2011.02.007

Phytochemistry, traditional uses and pharmacology of Eugenia jambolana Lam. (black plum): A review

Manjeshwar Shrinath Baliga; Harshith P. Bhat; Bantwal Raghavendra Vittaldas Baliga; Rajesh Wilson; Princy Louis Palatty

Pp. 1776-1789

doi: 10.1016/j.foodres.2011.02.021

Agro-industrial potential of exotic fruit byproducts as a source of food additives

J.F. Ayala-Zavala; V. Vega-Vega; C. Rosas-Domínguez; H. Palafox-Carlos; J.A. Villa-Rodriguez; Md. Wasim Siddiqui; J.E. Dávila-Aviña; G.A. González-Aguilar

Palabras clave: Food Science.

Pp. 1866-1874

doi: 10.1016/j.foodres.2010.12.028

Breeding strategies for improving the performance and fruit quality of the pepino (Solanum muricatum): A model for the enhancement of underutilized exotic fruits

Adrián Rodríguez-Burruezo; Jaime Prohens; Ana M. Fita

Palabras clave: Food Science.

Pp. 1927-1935

doi: 10.1016/j.foodres.2011.01.060

Physical, chemical and technological characteristics of Solanum lycocarpum A. St. - HILL (Solanaceae) fruit flour and starch

M.T.P.S. Clerici; C. Kallmann; F.O.G. Gaspi; M.A. Morgano; F. Martinez-Bustos; Y.K. Chang

Pp. 2143-2150

doi: 10.1016/j.foodres.2011.02.012

Ascorbic acid content in exotic fruits: A contribution to produce quality data for food composition databases

Ana Valente; Tânia Gonçalves Albuquerque; Ana Sanches-Silva; Helena S. Costa

Palabras clave: Food Science.

Pp. 2237-2242