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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(96)81293-3

High-pressure sterilizer

Palabras clave: Food Science; Biotechnology.

Pp. 143

doi: 10.1016/0924-2244(96)81290-8

Calcium-fortified yoghurt

Palabras clave: Food Science; Biotechnology.

Pp. 143

doi: 10.1016/0924-2244(96)81296-9

Drink container with self-contained pop-up straw

Palabras clave: Food Science; Biotechnology.

Pp. 143

doi: 10.1016/0924-2244(96)81295-7

Ambient-temperature protein gelation by transglutaminase

Palabras clave: Food Science; Biotechnology.

Pp. 143

doi: 10.1016/0924-2244(96)81288-x

Coffee aroma recovery beverage Sakano, T. and Yamamura, K. (Ajinomoto General Foods Inc., 2-8, Higashi-Shinagawa 2-chome, Shinagawa-ku, Tokyo 140, Japan) PCT International national Patent Application WO 95/11595 A1

Palabras clave: Food Science; Biotechnology.

Pp. 143

doi: 10.1016/0924-2244(96)81287-8

Currant seed oil PUFA supplement Ponroy, Y. (Institut de Recherce Biologique, France) Frenct Patent Application FR 2 714 573 A1 [in French]

Palabras clave: Food Science; Biotechnology.

Pp. 143

doi: 10.1016/0924-2244(96)81289-1

Enzymatic clarification of tea extracts

Palabras clave: Food Science; Biotechnology.

Pp. 143

doi: 10.1016/0924-2244(96)81292-1

Braided, triple-die extruded foods

Palabras clave: Food Science; Biotechnology.

Pp. 143

doi: 10.1016/0924-2244(96)81291-x

Chewing gum with prolonged flavour intensity

Palabras clave: Food Science; Biotechnology.

Pp. 143

doi: 10.1016/0924-2244(96)81297-0

The language of biotechnology: A dictionary of terms (2nd edn)

L.P.M. Lloyd-Evans

Palabras clave: Food Science; Biotechnology.

Pp. 144