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Archive-Name: sci/food-science-faq/diff
Posting-Frequency: biweekly
Last-modified: 2001/10/31
RECENT CHANGES:
First, my (Paul King's) email address has changed. I can no longer be
reached at [EMAIL PROTECTED] Instead, please send any further
correspondence to:
[EMAIL PROTECTED]
In other words, don't just try to reply to this posting by email. That
will only result in the mail being mis-directed to my old address.
Check your To: line before sending me email. The return address on this
post will be fixed as soon as possible.
Rachel has submitted several updates to the web site listings.
Change to New User Info section, this part of the FAQ:
The oxford library no longer carries the HTMLised version of the
sci.bio.food-science FAQ. Rachel suggests the following new URL:
<http://sunsite.org.uk/public/usenet/news-faqs/sci.bio.food-science/>
This URL, however, does not appear to be easily reachable from my area
(Toronto, Canada). In case there are others in the same boat, there is
also an HTMLised FAQ at The Landfield Group Internet FAQ archives:
<http://www.landfield.com/faqs/by-newsgroup/sci/sci.bio.food-science.html>
This page is a link to all three parts, but does not include the new user
info.
In addition, my home page has moved. It is now at:
<http://www3.sympatico.ca/pking123>, and has the same content.
Change to FAQ 1/1:
II. A LIST OF FOOD SCIENCE RELATED WEB SITES
1.ACADEMIC SITES
Minor chage to R. Paul Singh's site at UC Davis. The phrase "engineering
course" changed to the phrase "engineering site". URL unchanged.
2.GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY
Beer Faq- This site is listed twice, right below the Beer FAQ was the site
for Beer Info Source. The site for the FAQ is now omitted, and the "Beer Info
Source", which includes the FAQ, is kept.
Codex Alimentarus is now at:
<http://www.fao.org/WAICENT/faoinfo/economic/ESN/codex/Default.htm>
Food Law Homepage: This site no longer appears to exist at the University of
Minnesota. Rachel did find a link to food law at the ift website though.
<http://ift.micronexx.com/divisions/food_law/jump_gov.htm>
Garden State HACCP is now at:
<http://vm.cfsan.fda.gov/~lrd/haccp.html>
Leatherhead Food Resources Association: <http://www.lfra.co.uk/lfra/>
Maize Genome Project: Now, the name of the web server is all you need:
<http://www.agron.missouri.edu>
Morbidity and Mortality Reports: <http://www.cdc.gov/mmwr/>
Veggie Unite has resurfaced after a while of not being
around. Rachel found it at: <http://www.vegweb.com>
USDA Nutrient Value of Foods:
<http://cgi.fatfree.com/cgi-bin/fatfree/usda/usda.cgi>
USDA Food and Nutrition Information Center: The URL has been simplified here
too: <http://www.nal.usda.gov/fnic/>
SoyBean Site, the Illinois Soybean Association: <http://www.ilsoy.org/>
Also, Strategic Tools and Resources for Soybean researchers:
<http://www.ag.uiuc.edu/~stratsoy/new/>
Food Composition Tables <http://www.nal.usda.gov/fnic> Same as Food and
Nutrition Info center (FNIC). I have decided to list them both separately
for historical reasons.
3.FOOD COMPANIES
Hershey: <http://www.hersheys.com>
Quaker: <http://www.quakeroats.com>
6. BOOK PUBLISHERS' WEB SITES
Aspen Publishers (formerly Chapman and Hall): <http://www.aspenpub.com/>
There are also a number of minor changes to this part of the FAQ, which you
might just want to skim over. Something worthy of mentioning here is the
finding of a "historical" archive of all sci.bio.food-science postings from
Rachel's first posting on May 25, 1995 to December 16, 1996. There could be
valuable information, and after all, it is obvious someone had taken the
trouble to compile the information. It is located at:
<http://www.ibiblio.org/london/rural/food/sci.bio.food-science>. It is over
2 megabytes, and is in plain ASCII text.
__
That's it for the changes! Now on to New User Information. No need to
read the rest of this "NEWS" section unless you're new to the group.
__
INFORMATION FOR NEW USERS
This FAQ has been accepted to the *.answers newsgroups, and can be found in
both sci.answers and news.answers.
DOWNLOADING This FAQ: This is not an exhaustive list. Pick a
site nearest you. All paths end in "sci/food-science-faq/"
except for Gopher sites, which use menus, and FSP sites, which have
protocols that I am unfamiliar with. FSP stands for "File Service
Protocol". There are several other sites not mentioned here. To get
the very latest list, look under:
<ftp://rtfm.mit.edu/pub/usenet/news.answers/news-answers/introduction>
They include Gopher sites, FTP sites, FSP sites, and web sites in
Europe, North America, South America, Africa, Asia, and Australia.
This list is intended only as a representative sample.
From Canada:
<gopher://jupiter.sun.csd.unb.ca:70>
This is the only Canadian FAQ repository, located in the
maritime province of New Brunswick.
From Germany:
via FSP from: ftp.Germany.EU.net, port 2001
<ftp://ftp.Germany.EU.net:80/pub/newsarchive/news.answers/>
This FTP site uses compression. You must download a GZIP
decompression package to see the text, which should be
available at this site.
From Hong Kong:
<ftp://ftp.hk.super.net/mirror/faqs/>
One of many Asian sites.
From Mexico and Central America:
<ftp://ftp.mty.itesm.mx/pub/mirrors/usenet/news.answers/>
This FTP site uses compression. You must download an
UNCOMPRESS package to see the text, which should be
available at this site.
From South Africa:
<ftp://ftp.is.co.za/usenet/news.answers/>
From the United Kingdom:
<ftp://src.doc.ic.ac.uk/usenet/news-faqs/news.answers/>
via FSP from: src.doc.ic.ac.uk, port 21
From the United States:
<ftp://rtfm.mit.edu/pub/usenet-by-group/news.answers/>
<ftp://rtfm.mit.edu/pub/usenet-by-group/alt.answers/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/news/answers/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/alt/answers/>
rtfm.mit.edu is the central repository for most of the
official FAQs that appear on the Usenet. In fact, this is the
place where you are *guaranteed* the most up-to-date FAQ,
since they have to do the auto-posting.
<ftp://ftp.mirrors.aol.com/pub/rtfm/usenet/news-answers/>
From the Web:
Old postings to sbfs can be found at http://dejanews.com, using
"sci.bio.food-science" as a search string.
Other WWW Pages: Check out a site nearest you:
Germany: <http://www.Germany.EU.net:80/>
This actually leads to a search engine where the FAQ must be
downloaded via FTP as above. The files are compressed with
GZIP.
The UK: <http://src.doc.ic.ac.uk/usenet/news-faqs/news.answers/>
This is a "bare text" web page. In other words, there are no
live web links. It is a plain text FAQ.
<http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>
This is the other British Homepage worth mentioning, which
will hopefully be updated soon. All links mentioned in this
FAQ are live, and is a good starting point in surfing to
various food science web sites. See "SCI.BIO.FOOD-SCIENCE ON
THE WORLD-WIDE WEB" below:
The USA: <http://www.smartpages.com/faqs/>
__
A SHORT NOTE ON FTP RETRIEVAL OF THIS FAQ (for Windows users with SLIP/PPP):
If you find your web browser too slow on your system, a better way to FTP is
by use of freeware like WS-FTP. It can be downloaded via anonymous FTP from
<ftp://129.29.64.246/pub/msdos>. WS-FTP is free for private, household use.
A fee is required for commercial use. You may find the transfer on WS-FTP is
much faster, and that it uses far less memory. Also, WS-FTP allows you to
maintain a menu of your favourite FTP sites. This is not intended to be an
endorsement of WS-FTP, and others are available.
__
SCI.BIO.FOOD-SCIENCE FAQ ON THE WORLD-WIDE WEB:
Our FAQ has been converted to HTML for users of the World-Wide Web. It may
be found at two locations:
<http://www.landfield.com/faqs/by-newsgroup/sci/sci.bio.food-science.html>
or
<http://dejanews.com/>
The first site is a direct link to our FAQ; the second requires you to fill
out a search form for the correct newsgroup, since DejaNews lists ALL news
articles posted on the Internet over several months. In both cases, the
great thing about seeing out FAQ on HTML is that all of the links we mention
are LIVE links. That is, if you have Netscape, you may point and click on
our FAQ from any web site we mention to wherever those links take you.
I also have my own personal web page, with most of the links mentioned in
this FAQ. The intent was to write a simple web page that was easy to move
around in. You may find it a bit more user-friendly than the web pages
offered at landfield.com or by Deja News. I won't be updating it as much as the
FAQ, so it may not have the most current URLs. I stress here that the entire
FAQ is not on my home page - just the links mentioned in it. Visit the site and
tell me what you think! The web site is at
<http://www3.sympatico.ca/pking123>
You are given a choice as to the kind of web page you want, based on your
browser capability and download speed.
__
HISTORICAL POSTINGS OF SBFS:
Another item worthy of mentioning is the finding of
<http://www.ibiblio.org/london/rural/food/sci.bio.food-science>
It is at the University of North Carolina (sunsite.unc.edu), and contains
historical postings from the first day the newsgroup began (May, 1995), up
until December 1996. I consider it to be a valuable resource, and would
appreciate it if anyone else finds archived postings from our newsgroup that
proceed from December 1996 onward.
__
VIEWING THE SBFS FAQ ON NETSCAPE 2.2 and above:
Of the Web Browsers, I have found Netscape to have the best news reader.
This is because the Netscape's news browser turns any mention of a web URL
into a live link, as well. What is ideal about this kind of arrangement is
that if you point and click on the "blue" URL reference on the news browser,
the web page will pop up in a new window. That means can surf the 'net
without ever losing track of our news articles.
__
Professional food scientists, academics, and others involoved in the food
industry are invited to list their "favourite", or "most highly recommended"
textbooks in the food science field to be added to the FAQ for the benefit
of non-food scientists. The following format is preferred for ease of
editing (loosely based on the Journal of Food Science):
SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.
The basic idea is to provide enough information for someone to walk into a
library or bookstore and order it. The ISBN number is essential. Comments
are optional.
__
PERSONAL FOOD SCIENCE WEB PAGES:
News for persons maintaining a "personal" food science web page: Jim Eilers
([EMAIL PROTECTED]) is maintaing a list of persons who are maitaining
a home page of Food Science links. If you are such a person, email him at
[EMAIL PROTECTED], and if you wish to view his homepage, "surf" to:
http://homepage.interaccess.com/~jreilers/foodsci.htm
__
"ETHNIC" FOOD PREPARATION METHODS ON THE WEB
Ralph, Rachel, and I have proposed a new sub-section dealing with an
important and as of yet overlooked aspect of foods: Ethnic (non-American and
non-British) food preparations. Specifically, we are looking for web pages
dealing with details on the preparation of foods that are described as
"halal", "kosher", "pareve", and so on - you fill in the terminologies for
your ethnic group. How are these foods prepared, inspected, and
manufactured? What does the consumer expect in terms of organoleptic
properties and health benefits of such foods? Are there any mass-produced
foods that have the designation? How does a person in that ethnic group know
they are buying a food prepared according to their ethnic or religious
doctrines?
If you know of any web pages that describe or even mention these things,
please send your suggestions to Paul King at <mailto://[EMAIL PROTECTED]>
___
You are all encouraged to contact one of us if you have suggestions
additions, or other 'major' questions we haven't thought of. Our names and
email addresses are:
Rachel Zemser, creator of the newsgroup sci.bio.food-science
<mailto://[EMAIL PROTECTED]>
J Ralph Blanchfield, Food Science, Food Technology & Food Law
Consultant, Chair, IFST Member Relations & Services Committee and Web
Editor, IFST Web on the WWW <mailto://[EMAIL PROTECTED]>
Paul King, Creator and Maintainer of the List of Common Abbreviations, and
New User Info <mailto://[EMAIL PROTECTED]>
For a glossary of scientific, marketing, industry, technical and legal terms
of relevance to food science, see FAQ 2 of 3. For a list of common questions
and answers about food and food science, see FAQ 3 of 3.
- Paul King
=========================================================
Paul King http://www3.sympatico.ca/pking123/
(905) 842-7451 (416) 428-7451 (cell)
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