About Nutrition and Food Sciences
Nutrition and Food Sciences Database is a specialist internet resource covering food and nutrition research. Nutrition and Food Sciences Database covers the whole food chain from the properties of the raw ingredients to the dietary effects of food and food components and nutritional needs. Key subject areas include food safety, food security and economics, consumer behaviour and functional foods.
Site Content
-
a specialist bibliographic database of the research literature, updated weekly
-
fulltext documents from our fulltext repository as well as linking through to your fulltext holdings
-
reviews from CAB Reviews
-
news in a searchable archive with links back to original documents and to relevant abstracts in the database
-
spotlight articles putting current news in context
-
browse tree allowing easy access to broad subject areas across the site
-
prepared searches on topical subjects
-
events diary
Vital Stats
-
Over 920,000 bibliographic records going back to 1973, with more than 60,000 added each year
-
More than 5,000 serials are indexed, sourced from 125 countries plus non-serial publications including books, reports, theses and conferences
-
More than 16,000 full text documents linked from the database
-
Over 90 CAB Reviews articles: specially commissioned, peer reviewed review articles written by specialists in their field
-
47 datasheets on food safety
-
More than 100 news updates a year, including links to relevant database records, indexed for site search
Fulltext
Full text documents include conference papers, journal articles and bulletins, for example:
-
Food Technology and Biotechnology
-
Polish Journal of Food and Nutrition Sciences
-
Ciencia y Tecnologia Alimentaria
-
Journal of Health Population and Nutrition
-
EFSA journal
Subjects Covered
Food products
Milk products; Sugar and sweeteners; Egg products; Fish products; Meat products; Fruit, vegetable and nut products; Cereal products; Processed foods; Beverages; Oils and fats; Additives; Functional foods and nutraceuticals.
Techniques and analysis
Analytical methods; Detection of minerals, vitamins, trace elements, protein, fat, carbohydrates; Proximate analysis; Clinical and physiological methods; Microbial detection.
Food technology
Fermentation and brewing; Food biotechnology; Enzyme and protein technology; Genetic engineering; Nanotechnology; Food engineering; Food processing; Fortification; Packaging; Food wastes.
Food science
Consumer and sensory science; Food microbiology including probiotics and prebiotics; Food chemistry and physics; Food composition and quality; Nutritive value; Food service; Food preservation & storage.
Food safety
Food contamination; Toxicology; Safety; Hygiene. HACCP; Risk assessment; Studies of microbial and chemical contaminants; Food preservation; Antimicrobials; Food handling; Handwashing; Foodborne diseases and Food poisoning.
Food economics
Policy; Food legislation; Food insecurity; Food supply; Trade; Marketing, Food aid, Food programmes.
|
Physiology and biochemistry
Appetite and food choice; Fasting, starvation; Digestion and absorption; haematology, blood values; Body composition and tissues;Vitamins; Enzymes and intermediary metabolism; Energy; Carbohydrates; Fibre; Protein, amino acids and nitrogen; Lipids; Ethanol; Antioxidants, phytochemicals; Minerals; Trace elements; Metabolism of water; Acid base equilibrium; Immunity; Intestinal microorganisms, prebiotics and probiotics.
Nutrition and health
Ethnicity, socioeconomics and demography; Lifetstyle; Nutrition education and health promotion; Nutrient requirements; Community nutrition; Supplemetary feeding, emergency feeding, food aid; Food security; Epidemiology; Dietary surveys and techniques; Food and nutrition policy; Pregnancy and reproduction; Breast feeding; Infants and children; Aging; Sports nutrition and supplements.
Nutrition and disease
Dietetics; Malnutrition; Obesity; Nutrient deficiencies; Nutrient excesses; Foodborne disease, food poisoning; Food allergy and immunity; Food hypersensitivity and intolerance; Clinical nutrition; Trauma and critical care; Parenteral feeding; Enteral feeding; Therapeutic diets; Nutrient drug interactions; Chronic diseases including heart disease, cancer, allergies, diabetes, metabolic diseases; Infections.
|
Who Uses it?
-
Lecturers, researchers and students
-
Government scientists and policy makers
-
Industry food scientists and technologists
-
Food safety authorities
-
Nutrition professionals
-
Dieticians
Contact
Isobel Hoskins, Editor, Nutrition and Food Sciences
CABI
Nosworthy Way
Wallingford
OXON OX10 8DE
UK
i.hoskins@cabi.org