ICC - International Association for Cereal Science and Techniology (Autriche)
Elsevier (Pays-Bas)
The journal publishes papers on all aspects of cereal science related to the functional and nutritional quality of cereal grains and their products.
Research Areas Include:
- Composition and analysis of cereal grains in
The journal publishes papers on all aspects of cereal science related to the functional and nutritional quality of cereal grains and their products.
Research Areas Include:
- Composition and analysis of cereal grains in relation to quality in end use
- Morphology, biochemistry, and biophysics of cereal grains relevant to functional and nutritional characteristics
- Structure and physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and minerals
- Storage of cereal grains and derivatives and effects on nutritional and functional quality
- Genetics, agronomy, and pathology of cereal crops if there is a substantive relationship to end-use properties of cereal grains
- Functional and nutritional aspects of cereal-based foods and beverages, whether baked, fermented, or extruded
- Industrial products (e.g., starch derivatives, syrups, protein concentrates, and isolates) from cereal grains, and their technology
- functional genomics as it relates to end-use quality.
Types of papers include: updates = brief reviews of recent progress, focusing on the application of novel approaches and technologies (max 4000 mots). Rapid Communications and Research Notes : max 2000 words.
- Libre accès optionnel payant
- Anglais
