Food Structure
{{Infobox journal
| title = Food Structure
| formernames = Food Microstructure
| cover =
| discipline = Food science
| abbreviation = Food Struct.
| editor = Miloslav Kaláb
| publisher = Scanning Microscopy International
| country = USA
| history = 1982-1993
| frequency = Biannually, quarterly
| ISSN = 1046-705X
| ISSN2 = 0730-5419
| ISSN2label = Food Microstructure
| CODEN = FSTUE2
| OCLC = 20496653
| LCCN = 91656538
}}
Food Structure was a peer-reviewed scientific journal which specialized in electron microscopy of foods, feeds, and their ingredients in addition to other methods of structural research including all kinds of optical microscopy. It was printed on glossy paper to ensure high quality of micrographs. It is not published any more but all papers are available at no charge and without registration.{{cite web |url=http://digitalcommons.usu.edu/foodmicrostructure/ |title=Utah State University |publisher=USU Library }}
History
Food Structure was established in 1982 by Scanning Electron Microscopy, Inc. (Chicago) as Food Microstructure and published biannually. The title was changed to Food Structure in 1990 and the journal was published quarterly. The editor-in-chief was Miloslav Kaláb (at the time: Agriculture and Agri-Food Canada).{{cite web |url=http://www.usu.edu/westcent/microstructure_food/Miloslav_Kalab_Canada.htm |title=Miloš Kaláb biography|publisher=usu.edu/westcent}} Reviewers' names (minimum 3 per manuscript) were revealed to the authors, who responded in a Discussion with the Reviewers, published at the end of each paper.
The journal was discontinued abruptly at the end of 1993 and the publisher (renamed Scanning Microscopy International) discontinued all operations several years later.{{cite web |url=http://www.ecmjournal.org/journal/smi/smi.htm |title=Scanning Microscopy - Cells and Materials |work=Ecmjournal.org |accessdate=2013-12-18}} Manuscripts already accepted for publication were published in LWT - Food Science and Technology, which had included Kaláb in their editorial board. Before he died on March 18, 2015, Om Johari{{cite web |url=https://remember-omjohari.github.io/eulogy/ |title=Remembering Om Johari |publisher=Github.io}}
declared in writing as the publisher and copyright holder his desire that everything he had published be made freely available.
D. J. McMahon{{cite web |url=https://www.researchgate.net/profile/Donald_Mcmahon4 |title=Donald J. McMahon }} has fulfilled his desire by digitizing the journal and placing all papers in PDF format on the Internet. The Tables of Contents{{cite web |url=http://www.magma.ca/~pavel/science/journal2.htm |title=Tables of Contents |publisher=www.magma/~pavel}} facilitate searching.
Contents
A total of 386 papers were published: 279 research papers, 76 reviews, and 31 papers on methods and tutorials. By subject, there were 79 research papers on dairy subjects,{{cite web |url=http://www.magma.ca/~scimat/FoodStruct_1982-93.htm |title=Food Structure Journal 1982-1993: 1. Dairy products. |publisher=Magma.ca}} 61 on meat research, 53 on cereals, 47 on food lipids and their emulsions,{{cite web |url=http://www.magma.ca/~scimat/FoodStruct_Fats-Oils.htm |title=Food Structure Journal 1982-1993: 2. Fats and oils. |publisher=Magma.ca}} and 32 papers on legumes research.{{cite web |url=http://www.magma.ca/~pavel/science/History-FS.htm |title=History of the Publishing of Food Structure Studies |publisher=Magma.ca}} A Cumulative Index for 1982-1989 with 243 entries{{cite journal |year=1990 |title=Food Microstructure |journal=Food Structure |volume=9 |issue=2 |pages=1 |url=https://digitalcommons.usu.edu/foodmicrostructure/vol9/iss2/1 }} and an extensive compilation with 882 entries, an Author Index with 876 names, and a Subject Index with 451 entries published a year later{{cite journal |last1=Holcomb |first1=David N. |year=1991 |title=Structure and Rheology of Dairy Products: A Compilation of References with Subject and Author Indexes |journal=Food Structure |volume=10 |issue=1 |pages=5 |url=https://digitalcommons.usu.edu/foodmicrostructure/vol10/iss1/5 }} facilitated the search for literature on the structure of milk products in the pre-Internet times. The journal is referred to in Infocus.{{cite web |url=http://www.rms.org.uk/study-read/infocus-magazine/infocus-listing/the-beauty-of-milk-at-high-magnification.html |title=The Beauty of Milk at High Magnification, pp. 6 and 9. |publisher=rms.org.uk |accessdate=2016-04-11 |archive-date=2016-04-17 |archive-url=https://web.archive.org/web/20160417092109/http://www.rms.org.uk/study-read/infocus-magazine/infocus-listing/the-beauty-of-milk-at-high-magnification.html |url-status=dead }} It is listed in library databases such as Ovid.
A new, unrelated journal with the same title was established by Elsevier{{cite web |url=https://www.journals.elsevier.com/food-structure/ |title=Food Structure |publisher=Elsevier }} in 2014.{{cite web |url=https://www.sciencedirect.com/journal/food-structure/issues |title=Food Structure |publisher=ScienceDirect }} In his first Editorial, Editor-in-Chief, D. Rousseau refers to the now defunct journal and declares that, in the new Elsevier journal, the spirit and essence of Food Structure remain the same: to provide a dedicated international venue devoted to innovative food structure and functionality research.{{cite journal |last1=Rousseau |first1=Dérick |title=Editorial |journal=Food Structure |date=January 2014 |volume=1 |issue=1 |pages=1–2 |doi=10.1016/j.foostr.2013.12.002 |url=http://www.systema-journal.org/article/view/254 |url-access=subscription }}