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Nutrition and Food Sciences Database


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Inhalt :: Content

Internationale fachbibliographische Datenbank mit über 765.000 annotierten Literaturnachweisen zu den Bereichen Ernährung, Lebensmittelwissenschaft und -technologie. Verzeichnet werden Aufsätze aus rund 5.000 Fachzeitschriften und 400-500 Sammelwerken, Monographien, Konferenzschriften, Bulletins, Reports und Diplomarbeiten. Berichtszeitraum: 1973 ff. Updates: wöchentlich. Jährlicher Zuwachs: rund 50.000 Nachweise.

Nutrition and Food Sciences Database

Verlag :: Publisher

CABI Publishing

Preis :: Price

Preise auf Anfrage / Prices on request

Das Angebot richtet sich nicht an Verbraucher i. S. d. § 13 BGB und Letztverbraucher i. S. d. PAngV.

Bestellnummer bei digento :: digento order number


Verlagsinformation :: Publisher's information

The Nutrition and Food Sciences Database is a specialist database covering human nutrition, food science and food technology. No other database can provide such a comprehensive view of the food chain or of the interactions between diet and health.

Compiled by specialists, the Nutrition and Food Sciences Database contains more than 765,000 records dating back to 1973, with over 50,000 added annually.

It annually selects records from over 5000 serials, as well as 400-500 non-serial publications, covering literature from 125 countries. It also covers books, conference proceedings, bulletins, reports and published theses.

The Nutrition and Food Sciences Database is available on our new and improved CAB Direct platform. This gives the user a variety of functions to improve their searching and access to full text.

Also on the site:

  • Selected news with links to relevant database records
  • Prepared searches on hot topics
  • Commissioned peer reviewed reviews
  • Articles written by authoritative in-house experts
  • Calendar of forthcoming conferences and meetings
  • Links to other relevant internet resources


It covers the whole food chain from the properties of raw ingriedients to the dietary effects of food and food components in humans, including

  • food composition and quality
  • biotechnology
  • processing
  • fermentation and brewing
  • food safety
  • functional foods
  • sensory science
  • food microbiology
  • food chemistry
  • preservation and storage
  • packaging
  • transport and distribution
  • marketing
  • economics
  • food service
  • food composition and quality
  • nutritient metabolism and physiology
  • appetite and digestion
  • nutritional epidemiology
  • public health nutrition
  • nutritional state and nutrient requirements
  • diet studies
  • clinical nutrition
  • obesity and malnutrition
  • nutrition and disease
  • techniques and analysis

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