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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(91)90620-x

Rating published research

John O'Brien

Palabras clave: Food Science; Biotechnology.

Pp. 49

doi: 10.1016/0924-2244(91)90621-o

Current issues in kosher foods

Joe M. Regenstein; Carrie E. Regenstein

Palabras clave: Food Science; Biotechnology.

Pp. 50-54

doi: 10.1016/0924-2244(91)90622-p

Novel liposome microencapsulation techniques for food applications

Hye-Hyun Y. Kim; Ion C. Baianu

Palabras clave: Food Science; Biotechnology.

Pp. 55-61

doi: 10.1016/0924-2244(91)90623-q

Electrical detection of foodborne microorganisms

B. Mirhabibollahi; J.L. Brooks; R.G. Kroll

Palabras clave: Food Science; Biotechnology.

Pp. 62-66

doi: 10.1016/0924-2244(91)90624-r

Third symposium on lactic acid bacteria

Séamus Condon

Palabras clave: Food Science; Biotechnology.

Pp. 67-68

doi: 10.1016/0924-2244(91)90625-s

Water activity: a credible measure of food safety and quality?

Felix Franks

Palabras clave: Food Science; Biotechnology.

Pp. 68-72

doi: 10.1016/0924-2244(91)90626-t

Is there a biochemical basis for ‘nutrient need’?

Harri Hemilä

Palabras clave: Food Science; Biotechnology.

Pp. 73

doi: 10.1016/0924-2244(91)90627-u

The FOOD PROCESSOR II nutrition & diet analysis system version 3.04 plus

Colette Shortt

Palabras clave: Food Science; Biotechnology.

Pp. 74-75

doi: 10.1016/0924-2244(91)90628-v

Protein engineering: Approaches to the manipulation of protein folding

Lindsay Sawyer

Palabras clave: Food Science; Biotechnology.

Pp. 75-76

doi: 10.1016/0924-2244(91)90630-2

Food gels

Michael O'Sullivan

Palabras clave: Food Science; Biotechnology.

Pp. 76