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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(90)90051-y

Computerized food processing operations

Israel Saguy

Palabras clave: Food Science; Biotechnology.

Pp. 73

doi: 10.1016/0924-2244(90)90052-z

Nutritional factors in hypertension (contemporary issues in clinical nutrition, vol. 12)

J.V. Joossens

Palabras clave: Food Science; Biotechnology.

Pp. 74

doi: 10.1016/0924-2244(90)90053-2

Potato science and technology

Nell Mondy

Palabras clave: Food Science; Biotechnology.

Pp. 75

doi: 10.1016/0924-2244(90)90054-3

Progress in sweeteners

M. Mathlouthi

Palabras clave: Food Science; Biotechnology.

Pp. 75-76

doi: 10.1016/0924-2244(90)90055-4

Development and application of immunoassays for food analysis

M.N. Clifford

Palabras clave: Food Science; Biotechnology.

Pp. 76

doi: 10.1016/0924-2244(90)90058-7

Approaches to protein hydration and water activity in food proteins by nuclear magnetic relaxation and vapor pressure equilibration techniques

Palabras clave: Food Science; Biotechnology.

Pp. 77

doi: 10.1016/0924-2244(90)90057-6

Survival of pathogenic microorganisms in an egg-nog-like product containing 7% ethanol

Palabras clave: Food Science; Biotechnology.

Pp. 77

doi: 10.1016/0924-2244(90)90056-5

Thermal gelation of globular proteins: weight-average molecular weight dependence of gel strength

Palabras clave: Food Science; Biotechnology.

Pp. 77

doi: 10.1016/0924-2244(90)90059-8

Modelling chemical and biochemical changes under sinusoidal temperature fluctuations

Palabras clave: Food Science; Biotechnology.

Pp. 77-78

doi: 10.1016/0924-2244(90)90062-4

Retrogradation of amylopectin and the effects of amylose and added surfactants/emulsifiers

Palabras clave: Food Science; Biotechnology.

Pp. 78