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Literature / Source Database:
Food Science and Technology International
Description
[Ciencia y tecnología de alimentos internacional]
| Title (short) |
Food Sci. Technol. Int. |
| Languages |
English, English |
| First year |
1995 |
| Impact factor |
0.991 |
| Editor |
Luis Durán |
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Status
active
Indexing
Academic Search Premier; ASFA, Biological & Living Resources; Biological Abstracts Family of Products; BIOSIS database; Business Source Corporate; Cab Abstracts; CEABA - VEB; Chemical Abstracts Service (CAS); Compendex; Crop Physiology Abstracts; Current Contents, Agric, Bio, Env. Studies; EMBASE/Excerpta Medica; Food Science and Technology Abstracts; Foods Adlibron Publications; FROSTI; Global Health (Previously CAB Health); Health & Safety Science Abstracts; Health Source; IALINE Service; Microbiology Abstracts; Paperchem; PASCAL database; Rice Abstracts; Science Citation Index Expanded; Sugar Industry Abstracts; Vocational Search
Predecessor
Subject
Source type
Journal
Publisher
ISBN ISSN
1082-0132
E ISSN
1532-1738
First volume
1
Last volume
14+
Homepage
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Availability |
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| Text PDF |
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free access |
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| Text Html |
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for subscriber |
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| References |
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not available |
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| Abstracts |
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| TOC |
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Description
Food Science and Technology International publishes peer-reviewed high-quality articles by leading researchers of food science and technology, covering: food processing engineering · composition · safety · nutritional quality · biotechnology · quality · physical properties · microstructure · microbiology · packaging · sensory analysis, bioprocessing · postharvest technology. Published six times per year with additional features such as critical reviews, book reviews, brief scientific notes, and coverage of international congresses, that provide essential information from food scientists throughout the world. The journal is published in English with abstracts in English and Spanish. Food Science and Technology International also covers topics of special, current interest, such as: - alternative food processing technologies
- environment-friendly processes
- genetically modified foods
- functional foods
- consumer behavior
- food microstructure
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