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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.2017.04.007

Technological tools to include whey proteins in cheese: Current status and perspectives

Fabio MasottiORCID; Stefano Cattaneo; Milda Stuknytė; Ivano De Noni

Palabras clave: Food Science; Biotechnology.

Pp. 102-114

doi: 10.1016/j.tifs.2017.02.003

Inactivation methods of soybean trypsin inhibitor – A review

Brinda Harish Vagadia; Sai Kranthi Vanga; Vijaya Raghavan

Palabras clave: Food Science; Biotechnology.

Pp. 115-125

doi: 10.1016/s0924-2244(17)30314-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(17)30312-6

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-ii

doi: 10.1016/j.tifs.2017.05.001

Alternatives to malt in brewing

Paulina BogdanORCID; Edyta Kordialik-Bogacka

Palabras clave: Food Science; Biotechnology.

Pp. 1-9

doi: 10.1016/j.tifs.2017.04.015

Ensuring food safety: Quality monitoring using microfluidics

Xuan Weng; Suresh NeethirajanORCID

Palabras clave: Food Science; Biotechnology.

Pp. 10-22

doi: 10.1016/j.tifs.2017.05.002

Meta-omics insights in the microbial community profiling and functional characterization of fermented foods

Gu Chen; Congcong Chen; Zhonghua Lei

Palabras clave: Food Science; Biotechnology.

Pp. 23-31

doi: 10.1016/j.tifs.2017.05.003

Packaging, blessing in disguise. Review on its diverse contribution to food sustainability

Fabio Licciardello

Palabras clave: Food Science; Biotechnology.

Pp. 32-39

doi: 10.1016/j.tifs.2017.04.006

Recent research process of fermented plant extract: A review

Yanjun Feng; Min Zhang; Arun S. Mujumdar; Zhongxue Gao

Palabras clave: Food Science; Biotechnology.

Pp. 40-48

doi: 10.1016/j.tifs.2017.05.006

Trends of spray drying: A critical review on drying of fruit and vegetable juices

Mohammad Rezaul Islam Shishir; Wei Chen

Palabras clave: Food Science; Biotechnology.

Pp. 49-67