Catálogo de publicaciones - revistas

Compartir en
redes sociales

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.2019.06.005

Prolamins from cereal by-products: Classification, extraction, characterization and its applications in micro- and nanofabrication

José Agustín Tapia-Hernández; Carmen Lizette Del-Toro-Sánchez; Francisco Javier Cinco-Moroyoqui; Josué Elías Juárez-Onofre; Saúl Ruiz-Cruz; Elizabeth Carvajal-Millan; Guadalupe Amanda López-Ahumada; Daniela Denisse Castro-Enriquez; Carlos Gregorio Barreras-Urbina; Francisco Rodríguez-Felix

Palabras clave: Food Science; Biotechnology.

Pp. 111-132

doi: 10.1016/j.tifs.2019.06.003

Which is the best food emerging solvent: IL, DES or NADES?

Laís Benvenutti; Acácio Antonio Ferreira Zielinski; Sandra Regina Salvador Ferreira

Palabras clave: Food Science; Biotechnology.

Pp. 133-146

doi: 10.1016/j.tifs.2019.06.006

Airborne contamination in the food industry: An update on monitoring and disinfection techniques of air

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

Palabras clave: Food Science; Biotechnology.

Pp. 147-156

doi: 10.1016/j.tifs.2019.06.008

Are there natural spring waters rich in molecular hydrogen?

Sergej M. Ostojic

Palabras clave: Food Science; Biotechnology.

Pp. 157

doi: 10.1016/j.tifs.2019.06.002

Bugs à la carte: Microbial contamination of electronic menus

Benedetta Bottari; Sergio Ghidini; Erasmo Neviani

Palabras clave: Food Science; Biotechnology.

Pp. 158-159

doi: 10.1016/j.tifs.2019.04.014

Government regulations and voluntary certifications in food safety in China: A review

Zaidi Guo; Li Bai; Shunlong Gong

Palabras clave: Food Science; Biotechnology.

Pp. 160-165

doi: 10.1016/j.tifs.2019.02.032

The international symposium “Standardisation of non-targeted methods for food authentication”, November 28–29, 2016

Bettina Horn; Susanne Esslinger; Sara Schaarschmidt; Carsten Fauhl-Hassek

Palabras clave: Food Science; Biotechnology.

Pp. 166-169

doi: 10.1016/j.tifs.2019.02.031

Part of the problem or the solution? Indiscriminate use of bacteriophages in the food industry can reduce their potential and impair growth-based detection methods

Susanne Fister; Patrick MesterORCID; Anna Kristina Witte; Julia Sommer; Dagmar Schoder; Peter Rossmanith

Palabras clave: Biotechnology; Food Science.

Pp. 170-174

doi: 10.1016/j.tifs.2019.02.028

The antecedents of the consumer purchase intention: Sensitivity to price and involvement in organic product: Moderating role of product regional identity

Zohra Ghali-Zinoubi; Maher Toukabri

Palabras clave: Food Science; Biotechnology.

Pp. 175-179

doi: 10.1016/j.tifs.2019.02.021

A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector

Jessica Aschemann-Witzel; Gastón Ares; John ThøgersenORCID; Erminio Monteleone

Palabras clave: Food Science; Biotechnology.

Pp. 180-186