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Food Structure
''Food Structure'' was a peer-reviewed scientific journal which specialized in electron microscopy of foods, Fodder, feeds, and their ingredients in addition to other methods of structural research including all kinds of optical microscope, optical microscopy. It was printed on glossy paper to ensure high quality of micrographs. It is not published any more but all papers are available at no charge and without registration. History ''Food Structure'' was established in 1982 by Scanning Electron Microscopy, Inc. (Chicago) as ''Food Microstructure'' and published biannually. The title was changed to ''Food Structure'' in 1990 and the journal was published quarterly. The editor-in-chief was Miloslav Kaláb (at the time: Agriculture and Agri-Food Canada). Reviewers' names (minimum 3 per manuscript) were revealed to the authors, who responded in a ''Discussion with the Reviewers'', published at the end of each paper. The journal was discontinued abruptly at the end of 1993 and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Definition The Institute of Food Techno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Editorial Board
The editorial board is a group of experts, usually at a publication, who dictate the tone and direction the publication's editorial policy will take. Mass media At a newspaper, the editorial board usually consists of the editorial page editor, and editorial writers. Some newspapers include other personnel as well. Editorial boards for magazines may include experts in the subject area that the magazine focuses on, and larger magazines may have several editorial boards grouped by subject. An executive editorial board may oversee these subject boards, and usually includes the executive editor and representatives from the subject focus boards. Editorial boards meet on a regular basis to discuss the latest news and opinion trends and discuss what the newspaper should say on a range of issues. They will then decide who will write what editorials and for what day. When such an editorial appears in a newspaper, it is considered the institutional opinion of that newspaper. At some newspa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English-language Journals
English is a West Germanic language of the Indo-European language family, with its earliest forms spoken by the inhabitants of early medieval England. It is named after the Angles, one of the ancient Germanic peoples that migrated to the island of Great Britain. Existing on a dialect continuum with Scots, and then closest related to the Low Saxon and Frisian languages, English is genealogically West Germanic. However, its vocabulary is also distinctively influenced by dialects of France (about 29% of Modern English words) and Latin (also about 29%), plus some grammar and a small amount of core vocabulary influenced by Old Norse (a North Germanic language). Speakers of English are called Anglophones. The earliest forms of English, collectively known as Old English, evolved from a group of West Germanic ( Ingvaeonic) dialects brought to Great Britain by Anglo-Saxon settlers in the 5th century and further mutated by Norse-speaking Viking settlers starting in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Publications Disestablished In 1993
To publish is to make content available to the general public.Berne Convention, article 3(3) URL last accessed 2010-05-10.Universal Copyright Convention, Geneva text (1952), article VI . URL last accessed 2010-05-10. While specific use of the term may vary among countries, it is usually applied to text, images, or other content, including paper ( [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Academic Journals Established In 1982
An academy ( Attic Greek: Ἀκαδήμεια; Koine Greek Ἀκαδημία) is an institution of secondary or tertiary higher learning (and generally also research or honorary membership). The name traces back to Plato's school of philosophy, founded approximately 385 BC at Akademia, a sanctuary of Athena, the goddess of wisdom and skill, north of Athens, Greece. Etymology The word comes from the ''Academy'' in ancient Greece, which derives from the Athenian hero, ''Akademos''. Outside the city walls of Athens, the gymnasium was made famous by Plato as a center of learning. The sacred space, dedicated to the goddess of wisdom, Athena, had formerly been an olive grove, hence the expression "the groves of Academe". In these gardens, the philosopher Plato conversed with followers. Plato developed his sessions into a method of teaching philosophy and in 387 BC, established what is known today as the Old Academy. By extension, ''academia'' has come to mean the accumulation, de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science Journals
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quarterly Journals
A magazine is a periodical publication, generally published on a regular schedule (often weekly or monthly), containing a variety of content. They are generally financed by advertising, purchase price, prepaid subscriptions, or by a combination of the three. Definition In the technical sense a '' journal'' has continuous pagination throughout a volume. Thus '' Business Week'', which starts each issue anew with page one, is a magazine, but the ''Journal of Business Communication'', which continues the same sequence of pagination throughout the coterminous year, is a journal. Some professional or trade publications are also peer-reviewed, for example the '' Journal of Accountancy''. Non-peer-reviewed academic or professional publications are generally ''professional magazines''. That a publication calls itself a ''journal'' does not make it a journal in the technical sense; ''The Wall Street Journal'' is actually a newspaper. Etymology The word "magazine" derives from Arabic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elsevier
Elsevier () is a Dutch academic publishing company specializing in scientific, technical, and medical content. Its products include journals such as '' The Lancet'', '' Cell'', the ScienceDirect collection of electronic journals, '' Trends'', the '' Current Opinion'' series, the online citation database Scopus, the SciVal tool for measuring research performance, the ClinicalKey search engine for clinicians, and the ClinicalPath evidence-based cancer care service. Elsevier's products and services also include digital tools for data management, instruction, research analytics and assessment. Elsevier is part of the RELX Group (known until 2015 as Reed Elsevier), a publicly traded company. According to RELX reports, in 2021 Elsevier published more than 600,000 articles annually in over 2,700 journals; as of 2018 its archives contained over 17 million documents and 40,000 e-books, with over one billion annual downloads. Researchers have criticized Elsevier for its high profit ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ovid Technologies
Ovid Technologies, Inc. (or just Ovid for short), part of the Wolters Kluwer group of companies, provides access to online bibliographic databases, academic journals, and other products, chiefly in the area of health sciences. The National Library of Medicine's MEDLINE database was once its chief product but, as this is now freely available through PubMed, Ovid has diversified into a wide range of other databases and other products. Ovid has its global headquarters in New York City. History Ovid was founded in 1984 by Mark Nelson, who had developed an interface to MEDLINE, the world's largest and oldest medical database, produced by the US National Library of Medicine. The company at that time was known as Online Research Systems, a name Nelson chose to disguise the fact that he was the only employee of the company, operating out of an apartment in Spanish Harlem, New York City. The interface was designed to connect over the phone lines to mainframe computers of vendors, primaril ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tutorial
A tutorial, in education, is a method of transferring knowledge and may be used as a part of a learning process. More interactive and specific than a book or a lecture, a tutorial seeks to teach by example and supply the information to complete a certain task. A tutorial can be taken in many forms, ranging from a set of instructions to complete a task to an interactive problem solving session (usually in academia). Academia Tutorial class In British academic parlance, a tutorial is a small class of one, or only a few students, in which the tutor, a lecturer, or other academic staff member, gives individual attention to the students. The tutorial system at Oxford and Cambridge is fundamental to methods of teaching at those universities, but it is by no means particular to them; Heythrop College (University of London), for instance, offers a tutorial system but with one-on-one teaching. Another example Imperial College London, where tutorials in groups of 3 take place. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Review Article
A review article is an article that summarizes the current state of understanding on a topic within a certain discipline. A review article is generally considered a secondary source since it may analyze and discuss the method and conclusions in previously published studies. It resembles a survey article or, in news publishing, overview article, which also surveys and summarizes previously published primary and secondary sources, instead of reporting new facts and results. Survey articles are however considered tertiary sources, since they do not provide additional analysis and synthesis of new conclusions. A review of such sources is often referred to as a tertiary review. Academic publications that specialize in review articles are known as review journals. Review journals have their own requirements for the review articles they accept, so review articles may vary slightly depending on the journal they are being submitted to. Review articles teach about: * the main peop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebensmittel-Wissenschaft & Technologie
''LWT - Food Science and Technology'', formerly known as ''Lebensmittel-Wissenschaft & Technologie'' ( en, Food Science & Technology, italic=yes), is a peer-reviewed scientific journal published by Elsevier. It is the official journal of the Swiss Society of Food Science and Technology and the International Union of Food Science and Technology. The editor-in-chief is Rakesh K. Singh. According to the ''Journal Citation Reports'', the journal's 2020 impact factor The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly mean number of citations of articles published in the last two years in a given journal, as ... is 4.952. From January 2022 LWT will become an open access journal. References External links * Swiss Society of Food Science and Technology English-language journals Publications established in 1968 Food science journals Elsevier academic journals {{s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
