Korpus bibliotekarstva
Juvan, Simona: Bibliometrična analiza kot podpora za gradnjo relacijske podatkovne baze na področju funkcionalnih živil. Magistrsko delo, 2004, poved 299 v sobesedilu:
Področja pokrivanja v FSTA (povzeto po STN informacijski servis, 21.4.2004): ? Additives, Spices, and Condiments (aditivi, začimbe in dišave) ? Alcoholic and Non-Alcoholic Beverages (alkoholne in nealkoholne pijače) ? Biotechnology (biotehnologija) ? Breeding (gojenje) ? Catering, Speciality, and Multicomponent Foods (priprava in dostava hrane, posebna in multikomponentna živila) ? Cereals and Bakery Products (žito in pekarski izdelki) ? Cocoa, Chocolate, and Sugar Confectionary Products (kakav, čokolada, slaščice) ? Economics (ekonomija) ? Eggs and Egg Products (jajca in jajčni izdelki) ? Engineering (inženirstvo) ? Enology (enologija) ? Fats, Oils, and Margarine (maščobe, olja in margarine) ? Fish and Marine Products (ribe in morska živila) ? Food Sciences (živilstvo) ? Fruits, Vegetables, and Nuts (sadje, zelenjava in oreščki) ? Hygiene and Toxicology (higiena in toksikologija) ? Meat, Poultry, and Game (meso, perutnina in divjačina) ? Microbiology of Wine (mikrobiologija vina) ?
Milk and Dairy Products (mleko in mlečni izdelki) ? Morphology (morfologija) ? Packaging (pakiranje) ? Plant Pathology (rastlinska patologija) ? Soils (tla) ? Sugars, Syrups, and Starches (sladkorji, sirupi, škrob) ? Viticulture (vinogradništvo) Primer izpisa iz podatkovne zbirke FSTA: AN: 2003-06-H1473 TI: Inulin - a promising ingredient in functional beverages. AU: McDevitt-Pugh-M AD: Sensus Operations CV, PO Box 1308, 4700 BH Roosendaal, Netherlands. Tel. +31 165 582 578. Fax +31 165 567 796. E-mail Info.sensus@sensus.nl PY: 2002 SO: Innovations-in-Food-Technology; 17, 16-17 NU: 1465-0460 DT: Journal-Article LA: En (English) SC: H Alcoholic-and-non-alcoholic-beverages AB: Use of inulin in functional beverages is discussed. Aspects considered include: the functional beverage market; market trends; health-promoting properties of inulin; fortification of beverages with inulin; and finding the right combinations of ingredients for inulin fortified
beverages.
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