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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.2016.04.003

Advances in DNA typing in the agro-food supply chain

Giandomenico CorradoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 80-89

doi: 10.1016/j.tifs.2016.04.009

Engineered emulsions for obesity treatment

Ashkan Madadlou; Elham Rakhshi; Alireza Abbaspourrad

Palabras clave: Food Science; Biotechnology.

Pp. 90-97

doi: 10.1016/j.tifs.2016.04.005

Negative pressure cavitation extraction: A novel method for extraction of food bioactive compounds from plant materials

Shahin RoohinejadORCID; Mohamed Koubaa; Francisco J. BarbaORCID; Ralf Greiner; Vibeke OrlienORCID; Nikolai I. Lebovka

Palabras clave: Food Science; Biotechnology.

Pp. 98-108

doi: 10.1016/j.tifs.2016.04.008

Crosslinking in polysaccharide and protein films and coatings for food contact – A review

Henriette M.C. Azeredo; Keith W. Waldron

Palabras clave: Food Science; Biotechnology.

Pp. 109-122

doi: 10.1016/j.tifs.2016.04.010

Blown pack spoilage in vacuum-packaged meat: A review on clostridia as causative agents, sources, detection methods, contributing factors and mitigation strategies

Humberto M. Húngaro; Magdevis Y.R. Caturla; Cláudia N. HoritaORCID; Marianna M. FurtadoORCID; Anderson S. Sant'Ana

Palabras clave: Food Science; Biotechnology.

Pp. 123-138

doi: 10.1016/j.tifs.2016.04.011

Biovalorisation of okara (soybean residue) for food and nutrition

Weng Chan Vong; Shao-Quan Liu

Palabras clave: Food Science; Biotechnology.

Pp. 139-147

doi: 10.1016/s0924-2244(16)30211-4

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(16)30209-6

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-ii

doi: 10.1016/j.tifs.2016.04.002

Caking of lactose: A critical review

M. Carpin; H. Bertelsen; J.K. Bech; R. Jeantet; J. Risbo; P. Schuck

Palabras clave: Food Science; Biotechnology.

Pp. 1-12

doi: 10.1016/j.tifs.2016.05.003

Food science and technology for management of iron deficiency in humans: A review

Ramesh Kumar SainiORCID; Shivraj Hariram NileORCID; Young-Soo Keum

Palabras clave: Food Science; Biotechnology.

Pp. 13-22