Food Science and Nutrition

Startpagina
Nederland
Amsterdam
Food Science and Nutrition

Elsevier Food Science/Nutrition - Connect with fellow researchers, share insights, and keep in touch with the latest news, books & journals in your field.

The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, t

his important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide.

31/12/2024

Meet the speaker: Catherine Whitby (Massey University) to give keynote talk on reconfigurable pickering emulsions at the 14th International Colloids Conference. View more speakers and submit abstracts for talks and posters at http://spkl.io/6185fw4kx

30/12/2024

Food Hydrocolloids welcomes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products.
Learn more >> http://spkl.io/6181frIgH

29/12/2024

Publish in the Journal of Food Protection and your work will be immediately, permanently, and openly available online for readers to view, download, share, and reuse via ScienceDirect.
http://spkl.io/61834x9ed

28/12/2024

Read an article highlight from Food Chemistry: X — one of three open access companion journals to the highly respected Food Chemistry.

“Elderberry (Sambucus nigra L.) extracts promote anti-inflammatory and cellular antioxidant activity”
http://spkl.io/618842wfm

27/12/2024

Pre-harvest treatment with gibberellin (GA3) and nitric oxide donor (SNP) enhances post-harvest firmness of grape berries

Read the Food Chemistry: Molecular Sciences study > http://spkl.io/6185fwfBz

26/12/2024

Submit your paper to Food Chemistry Advances by 31 December 2024 to benefit from a 50% discount on our open access publication fee: http://spkl.io/6187fR4iX

Food Chemistry Advances is an open access companion journal to the highly respected Food Chemistry and Food Chemistry X.

24/12/2024

We are delighted to invite the authors below to present their recent studies on Sustainable Food Technology. The webinar will be hosted by our Editor, Dr. Xing Chen, who will be joined by:

*️⃣ Dr. Tom Cohen Ben-Arye, Founder and CTO of Meat-Like.
Topic: Improve mimicry and cost of alternative proteins through selective breeding

*️⃣ Dr. Yixiang Wang, Associate Professor at Food Science and Agricultural Chemistry, McGill University.
Topic: From cellulosic wastes to functional food packaging

*️⃣ Dr. Mario Martinez-Martinez, Associate Professor and Sapere Aude Research Leader at the Department of Food Science at Aarhus University
Topic: Multiscale design of polysaccharide ingredients for precision nutrition

Register to attend > http://spkl.io/6187fZ9Gl

24/12/2024

Read an article highlight from Food Chemistry: X — one of three open access companion journals to the highly respected Food Chemistry.

“A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)”
http://spkl.io/618942wNF

23/12/2024

Intelligent pH-responsive ratiometric fluorescent nanofiber films for visual and real-time seafood freshness monitoring

Read the Food Chemistry study > http://spkl.io/6181fXvwz

22/12/2024

Investigation of Maillard reaction products in plant-based milk alternatives

Read the Food Research International study > http://spkl.io/6188fb0u4

21/12/2024

A comprehensive review on heat treatments and related impact on the quality and microbial safety of milk and milk-based products
http://spkl.io/6188fRGeq

Top-cited article from Food Chemistry Advances
An open access companion to the highly respected Food Chemistry and Food Chemistry X

20/12/2024

Critical Review on Food Packaging Strategy against Spoilage

Read the Food and Humanity study > http://spkl.io/6183fbLjz

20/12/2024

“Transformative agreements are really moving the dial on open access.” Explore key takeaways from our case study series about how transformative agreements benefit institutions and researchers. http://spkl.io/6183fZgA9

19/12/2024

Public health risks associated with food process contaminants - a review

Read the Journal of Food Protection review article > http://spkl.io/6187fZ91W

19/12/2024

Blockchain revolution in food supply chains: A positive impact on global food loss and waste

Read the Food Chemistry review article > http://spkl.io/6185fZ98F

18/12/2024

The current state of data to estimate prevalence and severity of food allergies in the United States

Read the Journal of Food Protection general interest study > http://spkl.io/6180fZgAp

18/12/2024

Check out a selection of top-cited articles from Food Chemistry Advances: http://spkl.io/6183fR4ix

Did you enjoy reading this article selection? Submit your paper to Food Chemistry Advances by 31 December 2024 and you will receive a 50% discount on the open access publication fee.

18/12/2024

Meet the speaker: Naomi Oppenheimer (Tel Aviv University) to give keynote talk on compact expansion of a repulsive suspension at the 14th International Colloids Conference. View more speakers and submit abstracts for talks and posters at http://spkl.io/6184fZgC6

Adres

Amsterdam

Website

https://www.elsevier.com/life-sciences/food-science

Meldingen

Wees de eerste die het weet en laat ons u een e-mail sturen wanneer Food Science and Nutrition nieuws en promoties plaatst. Uw e-mailadres wordt niet voor andere doeleinden gebruikt en u kunt zich op elk gewenst moment afmelden.