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53
Foodline®: SCIENCE

Last Loaded on Web: Wednesday, May 01, 2013

Last Update To Bluesheet: July 22, 2010

Bluesheet Contents     PDF version

File Description Dialog File Data DIALINDEX/OneSearch Categories Basic Index Rank
Subject Coverage Document Types Indexed Contact Additional Indexes Map
Sources Geographic Coverage Terms and Conditions Limit Predefined Format Options
Tips Special Features Sample Record Sort Rates


File Description [top]

Foodline®: SCIENCE is a vital resource for anyone wanting to keep up-to-date with published information on food science and technology worldwide. All aspects of the food and drink industry are covered, including ingredients and process technology, microbiology, packaging, food chemistry, biotechnology, food safety and nutrition. A key strength of the database is its currency, key journals being abstracted and available online within two weeks of delivery.



Tips [top]

USE FILE 53

to find information in the basic food science, including ingredients and process technology, microbiology, packaging, food chemistry, biotechnology, food safety and nutrition.

USE /DE

to search for a subject:

     SELECT SHELF LIFE/DE

USE THE ONLINE THESAURUS

to check and select Descriptor terms:

     EXPAND (HEALTH)

USE SECTION HEADINGS

to search broad categories:

     SELECT SH=CEREAL PRODUCT

USE RANK

to see what other terms could be used as descriptors:

     SELECT FAT(W)SUBSTITUTE?/DE
      RANK DE


Subject Coverage [top]

The database covers a wide range of topics, including:

  • Basic Food Science
  • Bakery and Cereal Products
  • Beverages and Soft Drinks
  • Chocolate and Confectionery Products
  • Dairy Products
  • Fats and Oils
  • Food Additives and Ingredients
  • Food Processing and Engineering
  • Food Hygiene
  • Food Microbiology
  • Food Packaging
  • Frozen, Chilled and Ambient Foods
  • Fruits, Vegetables and Nuts
  • Meat, Fish, Poultry and Game
  • Nutrition
  • Pet foods


Sources [top]

More than 250 current periodicals are scanned extensively for FoodlineScience. In total, more than 1,800 records are added to FoodlineScience each month, including scientific journals, trade journals, books, book chapters, standards, technical reports and PCT, European, UK, US and Japanese patents.



Dialog File Data [top]

Dates Covered: 1972 to the present
File Size: Approximately 800,000 records as of July 2010
Update Frequency: Twice weekly (Approximately 1,800 records added per month)


Document Types Indexed [top]

  • Reports
  • Books and Monographs
  • Conferences, Symposia, Meetings
  • Government Documents
  • Journal Articles
  • Patents
  • Standards
  • Annual Reports


Geographic Coverage [top]

  • International


Geographic Restrictions [top]

  • None


Special Features [top]

  • ERA Available
  • Graduate Education Program
  • KWIC and HILIGHT Available
  • DIALOG Alert Available
  • Remove Duplicates (RD, ID) Available
  • CURRENT Feature Available
  • Online Thesaurus
  • Map Available


DialIndex/OneSearch Categories [top]

ACRONYM CATEGORY NAME
FOODREGS Food Regulation
FOODSCI Food Sciences
HEALTH Health
MANUFACT Manufacturing
NUTRIT Nutrition
PKGTECH Packaging Technology
SAFETY Safety
TOXICOL Toxicology


Contact [top]

Foodline: SCIENCE is produced by the Leatherhead Food Research. Questions concerning file content should be directed to:

The Leatherhead Food Research
Randalls Road
Leatherhead, Surrey, KT22 7RY
United Kingdom
Telephone: +44(0) 1372-376761
Fax: +44 (0) 1372-386228
E-Mail: aatkinson@leatherheadfood.com


Terms and Conditions [top]

Foodline is a registered trademark of Leatherhead Food Research Association

Foodline: SCIENCE is copyrighted by Leatherhead Food Research. For Dialog's Redistribution and Archive Policy, enter HELP ERA online.


Dialog Standard Terms & Conditions apply.


SAMPLE RECORD [top]

SAMPLE JOURNAL RECORD

    DIALOG(R)File  53:FOODLINE(R): Science 
     (c) 2004 LFRA   All rts reserv. 
     
  AA=   00690655  FOODLINE ACCESSION NUMBER: 381509 
  /TI   Protein isolation from tomato seed meal, extraction optimisation. 
  AU=   Liadakis G N; Tzia C; Oreopoulou V; Thomopoulos C D    J. 
  JN=, SO=   Food Sci.  60 (3), 477-482 (46 ref.) 
  PY=   1995 
  LA=   LANGUAGE: English 
  DT=   DOCUMENT TYPE: Journal article 
  UP=   FOODLINE UPDATE CODE: 19950823 
  /AB   ABSTRACT: Tomato seeds comprise a high proportion of tomato 
         processing wastes. Their potential as a food source was 
         investigated in this paper. Tomato seed oil is high in 
         unsaturated fat, and the high lysine content of tomato seed 
         protein may have use in supplementing proteins in cereal 
         products.  Tomato seeds do not contain antinutritional factors 
         or other toxic compounds.  Optimum conditions of temperature, 
         pH, extraction time and water-solids ratio forextraction of 
         protein from defatted tomato seed meal were determined.  The 
         protein content of the product was reported as 72.0%, 
         representing a total protein yield of 43.6%. 
  /SH, SH=   SECTION HEADING: PROTEIN 
  /DE   DESCRIPTORS: BY PRODUCT;  EXTRACTING;  MEAL; NUTRITIONAL VALUE; 
         SEED;  TOMATO;  YIELD 

SAMPLE PATENT RECORD

     DIALOG(R) File 53:FOODLINE(R): Science 
     (c) 1995 LFRA   All rts reserv. 
     
  AA=   00353257   FOODLINE ACCESSION NUMBER: 380368 
  /TI   Production of multi-layer noodle. 
  AU=   Kurosawa Y 
  PA=, CS=   PATENT ASSIGNEE: Ajinomoto Co  Inc 
  PC=, PN=   PATENT DATA: JP 6225717 A 
  AD=   PRIORITY APPLICATION DATE: 19930203 
  /NT, LA=   NOTES: Date of publication: 16.8.94 LANGUAGE: Japanese 
  SL=   SUMMARY LANGUAGE: English 
  DT=   DOCUMENT TYPE: Patent 
  UP=   FOODLINE UPDATE CODE: 19950811 
  /AB   ABSTRACT: The method of production described is for heat sterilised, 
        boiled noodles that have a long shelf-life at ambient 
         temperature.  The intention is to prevent deterioration of the 
         mouthfeel of these boiled noodles.  The noodles consist of multi 
        layers of dough; the inner layer contains transglutaminase, the 
         outer layer contains no transglutaminase or a lower level of 
         transglutaminase than the inner layer.  These noodles can be 
         retort-sterilised or heat-sterilised under acidic conditions. 
  /SH, SH=   SECTION HEADING: CEREAL PRODUCT 
  /DE   DESCRIPTORS: IMPROVING;  LAYER;  LONG;  MOUTHFEEL; MULTI;  NOODLE; 
         PATENT;  SHELF LIFE;  STERILISED; TRANSGLUTAMINASE 


BASIC INDEX [top]

SEARCH
SUFFIX		 DISPLAY
CODE		 FIELD NAME
 INDEXING
 SELECT EXAMPLES
None None All Basic Index Fields Word S DEFATTED(W)TOMATO
/AB AB Abstract Word S TOMATO(W)SEED(W)OIL/AB
/DE DE Descriptor1 Word
& Phrase		 S SHELF(W)LIFE/DE
S BY PRODUCTS/DE
/NT NT Notes Word S (SYMPOSIUM OR CONFERENCE)/NT
/SH SH Section Heading2 Word S CEREAL(W)PRODUCT/SH
/TI TI Title Word S TOMATO(W)SEED(W)MEAL/TI

1 Also /DF.

2 Searchable in the Basic Index and in the Additional Indexes.


ADDITIONAL INDEXES [top]

SEARCH
PREFIX		 DISPLAY
CODE		 FIELD NAME
 INDEXING
 SELECT EXAMPLES
AA= AA Foodline Accession Number Phrase S AA=381509
AC= AC Application Country Phrase S AC=JP
AD= AD Application Date Phrase S AD=19930203
S AD=930203
AD= PR Priority Application Date Phrase S AD=19930203/PR
None AN DIALOG Accession Number
AU= AU Author Phrase S AU=LIADAKIS G N
BN= BN International Standard Book Number (ISBN) Phrase S BN=0-935315-63-2
S BN=0935315632
CC= CC Classification Phrase S CC=665.335.2
CP= CP Publication Place Phrase S CP=CHAMPAIGN
CS= CS Corporate Source Word
& Phrase		 S CS=(INTERNATIONAL(W)DAIRY)

S CS=INTERNATIONAL DAIRY?
DS= DS Designated States3 Phrase S DS=FR
DT= DT Document Type Phrase S DT=PATENT
JN= JN Journal Name Phrase S JN=JOURNAL OF FOOD SCIENCE
LA= LA Language Phrase S LA=JAPANESE
PA= PA Patent Assignee Word
& Phrase		 S PA=(AJINOMOTO(W)CO)
S PA=AJINOMOTO CO?
PC= PC Patent Country Phrase S PC=JP
PD= PD Publication Date Phrase S PD=19950126
PN= PN Patent Number4 Phrase S PN=JP 6225717
PU= PU Publisher Word S PU=(AOCS(W)PRESS)
PY= PY Publication Year Phrase S PY=1995
None RF Cross References and Number of References
SE= SE Series Name/Number Word S SE=(FOOD(W)FOCUS)
SH= SH Section Heading2 Phrase S SH=CEREAL PRODUCT
SL= SL Summary Language Phrase S SL=ENGLISH
SN= SN International Standard Serial Number (ISSN) Phrase S SN=0007-4861
S SN=00074861
SO= SO Source Information5 Word S SO=(FOOD(W)SCI)
UD= UD Update Phrase S UD=9999
UP= UP Foodline Update Code6 Phrase S UP=19950823

3 Designated States for EP (European Patent Office) patents may say "See Published Patent Document For Designated Contracting States". WO (PCT or World Intellectual Property Organization) patents will usually say "See Published Patent Document for Designated Contracting States".

4 Some patent numbers may not be in standard Dialog patent number format for MAPping information.

5 Source Information may include journal name, publication date, volume, pagination, number of references, conference information, and publisher. Patent data displays with the SO display code.

6 Date record entered into database producer's database.


LIMIT [top]

SUFFIX FIELD NAME EXAMPLES
/ DIALOG Accession Number S S3/0010000-99999999
/ENG English Language S S5/ENG
/NONENG Non-English Language S S4/NONENG
/NPT Non-Patent Records S S1/NPT
/PAT Patent Record S S1/PAT
/YYYY Publication Year S S2/1993


SORT [top]

SORTABLE FIELDS EXAMPLES
AU, CS, JN, PA, PD, PN, PY, TI SORT S1/ALL/AU
SORT S3/ALL/PY/D


RANK [top]

RANK FIELDS EXAMPLES
All phrase- and numeric-indexed fields in the Additional Indexes can be ranked. Other RANK codes include: DE RANK DE
RANK AU S4


MAP [top]

MAP FIELDS EXAMPLES
PN MAP PN TEMP S3


USER-DEFINED FORMAT OPTIONS [top]

Display codes listed in the Search Options tables can be used to customize output. TYPE S3/TI,AU/15
PRINT S2/TI,AB/ALL
DISPLAY S1/AU,TI,PN/ALL


PREDEFINED FORMAT OPTIONS [top]

NO.
 DIALOGWEB
FORMAT		 RECORD CONTENT
1 -- DIALOG Accession Number
2 -- Bibliographic Citation and Indexing
3 Medium Bibliographic Citation
4 -- Full Record with Tagged Fields
5 -- Full Record
6 Short Title and Publication Year
7 Long Bibliographic Citation and Abstract
8 Free Title, Indexing, and Publication Year
9 Full Full Record
K -- KWIC (Key Word In Context) displays a window of text; may be used alone or with other formats


DIRECT RECORD ACCESS [top]

FIELD NAME EXAMPLES
If the accession number of a specific record is known, it can be used to display the record directly. TYPE 00100005/5
DISPLAY 0074483/TI,AU
PRINT 50301964/9


Rates [top]

Rates For File: Foodline®: SCIENCE[53]
Cost per DialUnit:                 $6.82
Cost per minute:                   $2.22
Rank Elements                      $0.00
ALERT (default)                    $3.75
ALERT (Monthly)                   $10.25
ALERT (Biweekly/twice a month)     $7.75
ALERT (Weekly)                     $3.75
ALERT (Daily)                  *   $2.75
ALERT (Calendar weekly)        *   $3.75
ALERT (Intraday)               *   $2.75
* = custom scheduled Alerts only
ALERT Number of included prints        0

Format    Types   Prints
     1    $0.00    $0.00
     2    $2.75    $2.75
     3    $2.75    $2.75
     4    $2.75    $2.75
     5    $2.75    $2.75
     6    $0.00    $0.00
     7    $2.75    $2.75
     8    $0.00    $0.00
     9    $2.75    $2.75
KWIC95    $0.31       NA
KWIC96    $0.31       NA

REDIST/COPY Multiplier Table:

      Range      Multiplier
        1-2       1.00
       3-25       1.50
     26-100       3.00
    101-200       4.00
    201-500       6.00
   501-1000       8.00
 1001 or more    10.00

ARCHIVE Multiplier Table:

      Range      Multiplier
       1-25       1.50
     26-200       3.00
    201-500       6.00
   501-1000       8.00
 1001 or more    10.00
[top]


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