Full text of articles from the Journal of Polish Agricultural Universities. Information about Editors and How to Submit Articles: Instructions to Authors.

First printed in 1988, Innovations in Food Technology, published by Print Workshop Publications, is a well respected international quarterly magazine providing the most up-to-date, cutting edge editorial featured in colourful glossy pages, focusing mainly on functional food ingredients, which offer added value to finished foods produced by blue-chip companies, plus information on laboratory equipment, processing, packaging, safety and legislation. With its international circulation plus further distribution from our stands at international trade shows, our magazine provides advertisers with excellent targeting for their health promoting ingredients and related products.

The World of Food Science: An online magazine created to inform the international food science community through timely news of events, business activities, regulatory measures, government policies, scientific advances and regional reports.

Established in 1954. Owned by the Danish pig producers via the Danish Bacon and Meat Council (Danske Slagterier). Worldwide knowledge centre within meat and slaughter technology. Attractive partner nationally and internationally. The Danish meat industry link to national and international research and development. Service to the meat industry's companies includes development and maintenance of the data systems of the industry, library function and patent surveillance.

Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 22,000 members working in food science, food technology, and related professions in industry, academia and government. IFT publishes various resources for the food industry, including Food Technology and the Journal of Food Science . IFT also conducts the world's largest annual convention on food grown, processed, manufactured, distributed and eaten worldwide, the IFT FOOD EXPO.

Established by the Government of Ireland for the market development and promotion of Irish food and drink. Information for consumers on Irish food and drink, food and nutrition and recipes. Information and support for manufacturers and producers of Irish food and drink. Recent press releases, international press articles and presskit. Annual Reviews and statistics on Irish agriculture and food.

These web pages provide: independent information about the effects of food on behaviour, health and learning ability in both children and adults; support for families using a low-chemical elimination diet free of additives, low in salicylates, amines and flavour enhancers (FAILSAFE) for health, behaviour and learning problems.

Our Guide to Food Ingredients is very helpful in deciphering ingredient labels. Many of the following answers were provided by research gathered for the guide. The Guide to Food Ingredients lists the uses, sources, and definitions of 200 common food ingredients. The guide also states whether the ingredient is vegan, typically vegan, vegetarian, typically vegetarian, typically non-vegetarian, or non-vegetarian.

Appetite is an international research journal specializing in behavioural nutrition and the cultural, sensory, and physiological influences on choices and intakes of foods and drinks. It covers normal and disordered eating and drinking, dietary attitudes and practices and all aspects of the bases of human and animal behaviour toward food.

List of scientific papers in Food Structure (formerly Food Microstructure). The table of contents published in Food Microstructure and later in Food Structure is being provided to assist food microscopists in their search for topics of interest. Journal issues may be found in food science libraries at various universities under ISSN 0730-5419, CODEN - FMICDK (Food Microstructure, 1982-1990) and ISSN 1046-705X, CODEN - FSTUE2 (Food Structure - 1991-1993).