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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. Pay-per-View allows you to access
and download the article(s) of your choice for a minimal charge per article.
» more information |
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10 Reasons to Publish with Elsevier
Authors choose Elsevier first for their manuscripts because our
unique publishing programme caters to the diverse needs of our
authors from first-time author to seasoned researcher.
» more information |
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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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May 2007, Issue #1
Dear Food Scientist,
This Food Science and Technology newsletter brings you a selection of the content and services Elsevier provides. You will now be able to get a comprehensive overview of publications in your area of research from your desktop.
 to subscribe/unsubscribe please click here
Elsevier at NIZO Dairy Conference
(Prospects for Flavour Formation and Perception)
13-15 June 2007
Papendal, Netherlands
If you are attending the NIZO conference, please stop by the Elsevier booth to browse the latest resources in the field.
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| UPCOMING CONFERENCES ATTENDED BY ELSEVIER |
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| FEATURED SPECIAL ISSUES |
Food Colloids 2006
Food Hydrocolloids, Volume 21, Issues 5-6, 2007
This special issue of Food Hydrocolloids consists of papers presented at the conference "Food Colloids 2006: Self-Assembly and Material Science" held in Montreux (Switzerland) on 23-26 April 2006. There were five main themes: material science concepts in food, self-assembly in food, colloidal aspects of nutrition, understanding electrostatic interactions in foods, and particles at interfaces.
view the special issue on ScienceDirect
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The essential balance: Risks and benefits in food safety and quality
Journal of Food Composition and Analysis, Volume 20, Issues 3-4, 2007
Food composition analysis is concerned with both beneficial and harmful food components in the human diet: nutrients, bioactive non-nutrients, anti-nutrients, toxicants, contaminants and other potentially useful and dangerous elements. The concept of food safety in the past excluded elements of nutrition such as known risk factors for certain chronic diseases, and nutrients in the form of fortificants and supplements. Concerns about genetically modified foods, functional foods, high levels of nutrient additives and nutritional supplements are now being taken into consideration in the risk and safety activities of both the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).
view the special issue on ScienceDirect |
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