|
Literature / Source Database:
Critical Reviews in Food Science and Nutrition
| Title (short) |
Crit. Rev. Food Sci. Nutr. |
| Languages |
English, English |
| Impact factor |
4.154 |
|
|
|
Status
active
Indexing
BIOSIS Database, Current Awareness in Biological Sciences, Chemical Abstract Service, Current Content, IndexMedicus and Ebsco.
Subject
Source type
Journal
Publisher
ISBN ISSN
0099-0248
E ISSN
1549-7852
First volume
1
Last volume
49+
Homepage
| Resources |
|
Availability |
|
|
|
|
|
| Text PDF |
 |
free access |
 |
| Text Html |
|
for subscriber |
|
| References |
|
not available |
 |
| Abstracts |
|
|
|
| TOC |
|
|
|
|
|
|
|
Description
The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source. Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including: - Diet and disease
- Antioxidants
- Allergenicity
- Microbiological concerns
- New technologies
- Flavor chemistry
- New ingredients
- Food colors
- The role of nutrients and their bioavailability
- Pesticides
- Toxic chemicals
- Regulation
- Risk assessment
- Food safety
- Food processing
- Government regulation and policy
- Nutrition
- Fortification
- New food products
- Food and behavior
- Effects of processing on nutrition
- Food labeling
- Functional/Bioactive Foods
- Diet and Health
Related links:
|
