|
Literature / Source Database:
Food Additives and Contaminants
Description
Analysis, Surveillance, Evaluation, Control
| Title (short) |
Food Addit. Contam. |
| Languages |
English |
| First year |
1984 |
| Last year |
2007 |
| Impact factor |
2.05 |
|
|
|
Status
changed title
Indexing
BIOSIS, CAB International, Cambridge Scientific Abstracts, Chemical Abstracts, Contents Pages in Education; Current Awareness in Biological Services (CABS), Current Contents®/Agriculture, Biology and Environmental Science, Educational Research Abstracts Online, Environmental Abstracts, Environmental Periodical Bibliography, Excerpta Medica/EMBASE, Fish and Fisheries Worldwide, Food Science and Technology Abstracts, Index Medicus/MEDLINE, NISC database, Rapra Polymer Library, Research Alert, Science Citation Index®, Science Citation Index Expanded™, SciSearch®, SCOPUS, The Food Trades Directory of the UK and Europe and UnCover.
Successor
Subject
Source type
Journal
Publisher
ISBN ISSN
0265-203X
E ISSN
1464-5122
First volume
16
Last volume
24+
Publish city
London, New York and Philadelphia
Homepage
| Resources |
|
Availability |
|
|
|
|
|
| Text PDF |
 |
free access |
 |
| Text Html |
|
for subscriber |
|
| References |
|
not available |
 |
| Abstracts |
|
|
|
| TOC |
|
|
|
|
|
|
|
Description
Food Additives and Contaminants publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification, regulatory control, and surveillance of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of pesticide and veterinary drug residues, environmental contaminants, natural toxicants, mycotoxins, trace elements, migration from food packaging, food processing contaminants, authenticity and allergenicity of foods. Papers are published on animal feeds where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.
Related links:
|
