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Elsevier
now provides you, via ScienceDirect with the option to
view and download individual journal articles even if you do not have
access to a full online subscription.
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A 30% discount on Science and Technology books is available
to ALL Elsevier book and journal contributors.
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Book Proposals
Elsevier welcomes authors' proposals for books; we publish
in a wide variety of scientific fields. For more information, please
contact: Nancy Maragioglio.
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October
2008, Issue #3
Dear Food Scientist,
This Food Science newsletter brings you a selection of the content and
services Elsevier provides.
You can now receive a comprehensive overview of publications in your
area of research from your desktop.
  to
subscribe/unsubscribe please click here
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Visit the
Elsevier booth at...
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JOURNAL NEWS
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 New Journal of Functional Foods: official launch in
November
The
new Journal of Functional Foods, the official
scientific journal of the International
Society for Nutraceuticals and Functional Foods (ISNFF) will
be launched during the ISNFF 2008 Annual Conference from 14-17
November 2008 in Taiwan.
Journal of
Functional Foods aims to bring together the
results of fundamental and applied research into functional foods
(ie, those containing various factors to ensure or enhance health)
and their development and commercialization in food products.
 You can register to receive updates on this new
journal and an alert when the first issue is live on ScienceDirect
(Volume 1: Issue 1 will have free online access). At the same time
you can enter into a draw to win an Olympus digital camera.
 Now Publishing
with Elsevier: Food and
Bioproducts Processing
Food
and Bioproducts Processing, publication of the Institution of
Chemical Engineers, publishes high quality, original papers in the
branches of engineering and science dedicated to the safe processing
of biological products. The journal brings together worldwide
research across a broad range of areas. FBP is the official journal
of the European Federation of Chemical Engineering (EFCE): Part C.
FBP
publishes regular special issues focusing on specific topics, and
issues dedicated to selected papers from major conferences.
Core topic areas cover:
* biotechnology and bioprocessing
* cell and tissue engineering
* food and drink process engineering
* hygienic manufacture and product quality
Sign up for your free ScienceDirect
Volume/issue Alert and enter our "Win one year's a free
print subscription" Prize Draw*
*
Offer expires: December 15th, 2008. Print subscription will commence
2009.
New Editor for Food Research International
We
are pleased to welcome Steve Cui (Guelph Food Research Centre,
Agriculture and Agri-Food
Canada),
who has joined Food Research International as
an Editor.
 Journal of Food Composition and Analysis Paper Receives CITAC 2007 Award
CITAC, short for Co-operation
on International Traceability in Analytical Chemistry, is
inherently identified with metrology, the science of measurements.
The
CITAC award, for “the most interesting/important papers on
Metrology in Chemistry”, is to highlight remarkable papers in
the field, which may not have been discovered by the wider community
after their publication. 3 papers are selected during each award
season. One of the papers selected for the 2007 award is an extended
editorial published in the Journal
of Food Composition and Analysis by Venkatesh Iyengar, on
“Metrological Concepts for
enhancing the Reliability of Food and Nutritional Measurements”
(Journal of Food Composition and Analysis, Volume 20, pp 449-450,
2007).
View
the paper on ScienceDirect
Journal
of Food Composition and Analysis Editorial Board Member receives AOAC Award
Prapasri
Puwastien has been presented with the Reference Material Achievement
Award by the Technical Division for Reference Materials of the AOAC,
the Association of Analytical Communities. Over the last 20 years,
Puwastien has coordinated some 12 interlaboratory collaborative and
performance studies through her institute, the Institute
of Nutrition at Mahidol University, Thailand. The studies
served the dual purpose of improving the analytical competence of
food laboratories in the Asian region and making available
inexpensive reference materials with assigned values derived from
these interlaboratory studies.
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FEATURED
SPECIAL ISSUES
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Wine: nutrients,
bioactive non-nutrients and more
Journal of Food Composition and
Analysis, Volume 21,
Issue 8, Pages 587-742 (December 2008)
Throughout
millennia, wine, more than most foods, has captured the imaginations
of poets and philosophers. More recently, it has captured the
imaginations of scientists and various agri-food industries. The
scientific community, and specifically the food composition
scientific community, has found wine to be a very worthy subject for
investigation. From 1987 to 2006, Journal of Food Composition and
Analysis averaged about two to three papers per year on wine. In 2007
and 2008, there will be 26 papers, which in two years is equivalent
to the previous 19 years. It is worth noting that this special issue
did not result from a call for papers, but represents entirely
normal, unsolicited submissions that simply reflect the explosion in
interest.
The issue contains a treasure trove of exciting information: some new
and solid, some preliminary and worthy of further study, and one
critical review
View the special issue on ScienceDirect
Seventh Rose Marie Pangborn Sensory Science
Symposium
Edited by Zata Vickers, Merry Jo Parker and Suzanne Pecore
Food Quality and Preference, Volume
19, Issue 8, Pages 671-752 (December 2008)
This issue of Food Quality and Preference contains a selection of
papers presented at the 7th Pangborn Sensory Science Symposium, held
in Minneapolis, 12-16 August 2007. The symposium continued the trend
toward a larger and more diverse attendance, with about 940 people
attending from 41 countries, the majority from Europe and North
America. The plenary sessions focused on six themes: Fundamentals of
Sensory, Sensory and Health, Non-Foods, Consumer Behaviour, Effective
Use of Sensory in Industry and The Future. In total, delegates gave
over 500 poster and oral presentations during the 4-day conference.
The peer-reviewed papers published in this issue of Food Quality and
Preference were presented at the meeting in either oral or poster
format. They only begin to exemplify the wide scope of topics covered
in the scientific sessions.
View the special issue on ScienceDirect
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FEATURED BOOKS
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 Practical Design,
Construction and Operation of Food Facilities
By: J. Peter Clark
This
book provides information not typically available elsewhere,
including how to design, build, and operate food plants. J. Peter
Clark addresses not only consumer products, but also ingredients for
consumer products and the concerns of distribution and flexibility
that must be considered.
ISBN: 978-0-12-374204-9
 Introduction to Food Engineering, 4th Edition
By: Paul Singh & Dennis
Heldman
The
fourth edition of this leading textbook presents the engineering
concepts and unit operations used in food processing in a
classroom-proven and unique blend of principles with applications.
Instructors, request your exam copy today! Click here to register
your request.
ISBN: 978-0-12-370900-4
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THANK YOU
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Thank you
Thank
you for your interest in our products and services. We will be
alerting you again soon with more publication news in Food Sciences.
The Food Science Staff at Elsevier
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