Databases And Coverage

Information in FSTA is provided in the form of abstracts, irrespective of the mechanism of access. Abstracts are faithful descriptions of the original work. All abstracts are written in English but are prepared from source material written in more than 40 languages. Detailed author and subject indexes are provided to facilitate searching the database. FSTA is available in printed form, on-line, on magnetic tape, on compact disk (CD-ROM) and via the Internet (Food Science Alerts, fsa)', it has been available in both electronic and printed formats since its launch in 1969. FSTA has always been available in the state-of-the-

art formats, and the appearance of the database on the Internet further demonstrates the commitment of IFIS in this direction. The database can be accessed via seven hosts (DataStar, Dialog, DIMDI, EINS, Orbit, Questel, and STN). The database contains approximately 530,000 records covering the period 1969-1999 inclusive and is updated monthly (except for the CD-ROM, which has quarterly updates). FSTA is growing at a rate of approximately 20,000 records per year. Approximately 1800 different primary journals are scanned regularly for articles of relevance to FSTA. Several hundred other journals and relevant literature are also scanned on an intermittent basis. FSTA contains records on basic sciences relevant to food (eg, chemistry, biochemistry, physics, microbiology, biotechnology, hygiene, and toxicology) as well as food processing, food products, packaging, economics, and legislation. Of the 18 different sections into which the database is subdivided, 12 contain records on specific foods or food groups as follows: speciality and multicomponent foods; alcoholic and nonalcoholic beverages; fruits, vegetables, and nuts; cocoa, chocolate, and sugar confectionery products; sugars, syrups, and starches; cereals and bakery products; fats, oils, and margarine; milk and dairy products (including butter); eggs and egg products; fish and marine products; meat, poultry, and game; and additives, spices, and condiments. There is an ongoing policy to review coverage to reflect developments in food science, food technology, and human nutrition as they occur. This policy is evident following increased coverage of biotechnology and related disciplines since the beginning of the 1989 volume of FSTA.

Vegetarian Food and Cooking

Vegetarian Food and Cooking

Switch To A Vegetarian Diet And Live To Be A 100. Are You Suffering From Weak Bones And Digestive Disorders? Did You Ever Wonder About Why You Feel Restless, Listless Or Anxious Without Any Plausible Reason? The Answer Probably Lies In Your Dietary Habits.

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