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Food Quality And Preference
''Food Quality and Preference'' is a peer-reviewed scientific journal in the field of sensory and consumer science, published by Elsevier. Its scope covers consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. It is the official journal oThe Sensometric SocietyanThe European Sensory Science Society The journal also publishes special issues associated with topical sensory conference worldwide, such as the Pangborn Sensory Science SymposiumEurosense anSensometrics Abstracting and indexing The journal is abstracted and indexed in: According to the ''Journal Citation Reports'', the journal has a 2018 impact factor of 3.684. See also * Consumer science * Food science * European Sensory Network * Pangborn Sensory Science Symposium * Sensory science Sensory may refer to: Biology * Sensory ecology, how organisms obtain information about their ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Definition The Institute of Food Technol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Science Citation Index Expanded
The Science Citation Index Expanded – previously entitled Science Citation Index – is a citation index originally produced by the Institute for Scientific Information (ISI) and created by Eugene Garfield. It was officially launched in 1964 and is now owned by Clarivate (previously the Intellectual Property and Science business of Thomson Reuters). The indexing database covers more than 9,200 notable and significant journals, across 178 disciplines, from 1900 to the present. These are alternatively described as the world's leading journals of science and technology, because of a rigorous selection process. Accessibility The index is available online within Web of Science, as part of its Core Collection (there are also CD and printed editions, covering a smaller number of journals). The database allows researchers to search through over 53 million records from thousands of academic journals that were published by publishers from around the world. Chemistry Citation Index Cla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science Journals
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elsevier Academic Journals
Elsevier () is a Dutch academic publishing company specializing in scientific, technical, and medical content. Its products include journals such as ''The Lancet'', ''Cell (journal), Cell'', the ScienceDirect collection of electronic journals, ''Trends (journals), Trends'', the ''Current Opinion (Elsevier), Current Opinion'' series, the online citation database Scopus, the SciVal tool for measuring research performance, the ClinicalKey search engine for clinicians, and the ClinicalPath evidence-based cancer care service. Elsevier's products and services also include digital tools for data management, instruction, research analytics and assessment. Elsevier is part of the RELX Group (known until 2015 as Reed Elsevier), a publicly traded company. According to RELX reports, in 2021 Elsevier published more than 600,000 articles annually in over 2,700 journals; as of 2018 its archives contained over 17 million documents and 40,000 e-books, with over one billion annual downloads. Re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sensory Evaluation
Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the responses made by them. By applying statistical techniques to the results it is possible to make inferences and insights about the products under test. Most large consumer goods companies have departments dedicated to sensory analysis. Sensory analysis can mainly be broken down into three sub-sections: * Analytical testing (dealing with objective facts about products) * Affective testing (dealing with subjective facts such as preferences) * Perception (the biochemical and psychological aspects of sensation) Analytical testing This type of testing is concerned with obtaining ''objective facts'' about products. This could rang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Sensory Network
The European Sensory Network (ESN) is an international association of leading academic and research institutions in the field of sensory and consumer sciencesESN membersshare their knowledge and expertise and work towards standard methodologies. The network was founded in 1989 to meet the challenge of the rapidly developing science of sensory analysis. Aims The aims of the European Sensory Network are: * to further the development and application of sensory science in Europe * to improve sensory and consumer testing methodology for the benefit of the European food and non-food industry, e.g. by ensuring rapid feedback on research results of practical relevance to the industry * to promote the application of sensory analysis in the industry; e.g. by in-house training and seminars Activities ESN activities cover the following areas: * Internal meetings to exchange experiences, to raise and discuss methodological questions, and to create new concepts and plans for co-operative r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Definition The Institute of Food Technol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Consumer Science
Home economics, also called domestic science or family and consumer sciences, is a subject concerning human development, personal and family finances, consumer issues, housing and interior design, nutrition and food preparation, as well as textiles and apparel. Much less common today, it was and is most commonly taught in high school. Home economics courses are offered around the world and across multiple educational levels. Historically, the purpose of these courses was to professionalize housework, to provide intellectual fulfillment for women, and to emphasize the value of "women's work" in society and to prepare them for the traditional roles of sexes. Family and consumer sciences are taught as an elective or required course in secondary education, as a continuing education course in institutions, and at the primary level. Beginning as home economics in the United States, the course was a key part of the education system for teaching one the art of taking care of a househ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thomson Reuters
Thomson Reuters Corporation ( ) is a Canadian multinational media conglomerate. The company was founded in Toronto, Ontario, Canada, where it is headquartered at the Bay Adelaide Centre. Thomson Reuters was created by the Thomson Corporation's purchase of the British company Reuters Group in April 2008. It is majority-owned by The Woodbridge Company, a holding company for the Thomson family. History Thomson Corporation The forerunner of the Thomson company was founded by Roy Thomson in 1934 in Ontario, as the publisher of ''The Timmins Daily Press''. In 1953, Thomson acquired the ''Scotsman'' newspaper and moved to Scotland the following year. He consolidated his media position in Scotland in 1957, when he won the franchise for Scottish Television. In 1959, he bought the Kemsley Group, a purchase that eventually gave him control of the '' Sunday Times''. He separately acquired the ''Times'' in 1967. He moved into the airline business in 1965, when he acquired Britanni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Impact Factor
The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly mean number of citations of articles published in the last two years in a given journal, as indexed by Clarivate's Web of Science. As a journal-level metric, it is frequently used as a proxy for the relative importance of a journal within its field; journals with higher impact factor values are given the status of being more important, or carry more prestige in their respective fields, than those with lower values. While frequently used by universities and funding bodies to decide on promotion and research proposals, it has come under attack for distorting good scientific practices. History The impact factor was devised by Eugene Garfield, the founder of the Institute for Scientific Information (ISI) in Philadelphia. Impact factors began to be calculated yearly starting from 1975 for journals listed in the ''Journal Citation Rep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Journal Citation Reports
''Journal Citation Reports'' (''JCR'') is an annual publicationby Clarivate Analytics (previously the intellectual property of Thomson Reuters). It has been integrated with the Web of Science and is accessed from the Web of Science-Core Collections. It provides information about academic journals in the natural sciences and social sciences, including impact factors. The ''JCR'' was originally published as a part of ''Science Citation Index''. Currently, the ''JCR'', as a distinct service, is based on citations compiled from the '' Science Citation Index Expanded'' and the '' Social Sciences Citation Index''.- - - Basic journal information The information given for each journal includes: * the basic bibliographic information of publisher, title abbreviation, language, ISSN * the subject categories (there are 171 such categories in the sciences and 54 in the social sciences) Citation information * Basic citation data: ** the number of articles published during that year and ** ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
