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Trends in Food Science and Technology

Resumen/Descripción – provisto por la editorial en inglés
Trends in Food Science & Technology is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.

Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.

Issues include a selection of Reviews, Viewpoints, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.
Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad
Institución detectada Período Navegá Descargá Solicitá
No detectada desde jul. 1990 / hasta dic. 2023 ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0924-2244

ISSN electrónico

1879-3053

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/0924-2244(90)90091-c

Biotechnology challenges for the flavor and food industry

D.L. Pyle

Palabras clave: Food Science; Biotechnology.

Pp. 126-127

doi: 10.1016/0924-2244(90)90092-d

Quality and preservation of vegetables

David Arthey

Palabras clave: Food Science; Biotechnology.

Pp. 127

doi: 10.1016/0924-2244(90)90093-e

International food regulation handbook: Policy, science, law

Stephen J. Fallows

Palabras clave: Food Science; Biotechnology.

Pp. 128

doi: 10.1016/0924-2244(90)90094-f

Statistical aspects of the microbiological analysis of food (progress in industrial microbiology, vol. 21)

D.C. Kilsby

Palabras clave: Food Science; Biotechnology.

Pp. 128-129

doi: 10.1016/0924-2244(90)90095-g

Progress towards using the speed of ultrasound for beef leanness classification

Palabras clave: Food Science; Biotechnology.

Pp. 129

doi: 10.1016/0924-2244(90)90097-i

Absorption of enzymatically active 125I-labeled bovine milk xanthine oxidase fed to rabbits

Palabras clave: Food Science; Biotechnology.

Pp. 129

doi: 10.1016/0924-2244(90)90096-h

A new method for manufacture of lactose-hydrolysed fermented milk

Palabras clave: Food Science; Biotechnology.

Pp. 129

doi: 10.1016/0924-2244(90)90098-j

Determination of vitamin E in biological specimens and foods by HPLC- pretreatment of samples and extraction of tocopherols

Palabras clave: Food Science; Biotechnology.

Pp. 130

doi: 10.1016/0924-2244(90)90101-4

Preparation of detoxified high functional rapeseed flours

Palabras clave: Food Science; Biotechnology.

Pp. 130

doi: 10.1016/0924-2244(90)90099-k

A simple and reliable turbidimetric and kinetic assay for alpha-amylase that is readily applied to culture supernatants and cell extracts

Palabras clave: Food Science; Biotechnology.

Pp. 130