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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/j.tifs.2012.10.005

The increasing use of barley and barley by-products in the production of healthier baked goods

Paul Sullivan; Elke Arendt; Eimear Gallagher

Palabras clave: Food Science; Biotechnology.

Pp. 124-134

doi: 10.1016/j.tifs.2012.08.003

Estimating the needed amount of desiccant, water or moistener to adjust the equilibrium water activity of dry powder mixtures

Nancy Redman-Furey; Mark D. Normand; Micha Peleg

Palabras clave: Food Science; Biotechnology.

Pp. 135-141

doi: 10.1016/j.tifs.2012.10.003

How to define traceability

Petter Olsen; Melania Borit

Palabras clave: Food Science; Biotechnology.

Pp. 142-150

doi: 10.1016/j.tifs.2012.10.004

The use of data mining techniques to discover knowledge from animal and food data: Examples related to the cattle industry

Ana Belen Garcia

Palabras clave: Food Science; Biotechnology.

Pp. 151-157

doi: 10.1016/s0924-2244(13)00037-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(13)00035-6

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2013.02.003

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-5

doi: 10.1016/j.tifs.2013.01.001

Ingredient functionality in batter type cake making

Edith Wilderjans; Annelies Luyts; Kristof Brijs; Jan A. Delcour

Palabras clave: Food Science; Biotechnology.

Pp. 6-15

doi: 10.1016/j.tifs.2012.11.001

Models of adoption of open innovation within the food industry

Barbara Bigliardi; Francesco Galati

Palabras clave: Food Science; Biotechnology.

Pp. 16-26

doi: 10.1016/j.tifs.2012.11.004

Functional food product development – Opportunities and challenges for food manufacturers

Rao Sanaullah Khan; John Grigor; Ray Winger; Alan Win

Palabras clave: Food Science; Biotechnology.

Pp. 27-37