Food Structure-Netherlands / Elsevier, contributor.

Format:

Journal/Periodical

Contributor:

Elsevier, contributor.

Language:

English

Subjects (All):

Food--Analysis--Periodicals.

Food.

Physical Description:

1 online resource

Place of Publication:

Amsterdam : Elsevier, 2014.

Summary:

Food Structure is the premier international forum devoted to the publication of high-quality articles related to food structure and functionality. All articles must highlight the significance of the research findings for the food science community and/or industry. Topics of interest include, but are not limited to: Structuring and de-structuring of dispersed food systems, such as emulsions and foams; Structuring and de-structuring of food systems containing hydrocolloids, crystals, particles and gels; Food structure design across the lifespan; Constructing food matrices for oral and gut functionality; Linking structure and functionality in foods using novel experimental and modelling approaches. The journal does not consider articles on the following topics: Manuscripts that only report qualitative findings, micrographs or that lack sound hypothesis-driven, quantitative structure-function research; Descriptive analysis of food composition, macroscopic properties and sensory properties with no link to food structure and functionality; Studies on the effect of formulation, processing and storage on the macroscopic properties of foods (e.g., sensory, texture, colour) and food stability that lack process-structure relationship; Description of biochemical processes (e.g., fermentation); Manuscripts solely focused on nutrition and/or clinical trials.

Notes:

Refereed/Peer-reviewed

Description based on publisher supplied metadata and other sources.