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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/s0924-2244(00)89135-9

New food product development: From concept to marketplace by Gordon W. Fuller, CRC Press, 1994. $89.95 (x + 275 pages) ISBN 0 8493 8002 2

R Ali

Palabras clave: Food Science; Biotechnology.

Pp. 283

doi: 10.1016/s0924-2244(00)89136-0

Food microscopy: A manual of practical methods, using optical microscopy by Olga Flint, BIOS Scientific Publishers, 1994. E14.50/$29.00 (xii + 125 pages) ISBN 1 872748 04 X

H VANLAARHOVEN

Palabras clave: Food Science; Biotechnology.

Pp. 284

doi: 10.1016/s0924-2244(00)89137-2

Microbiology of the Avian egg edited by R.G. Board and R. Fuller, Chapman & Hall, 1993. £45.00 (xi + 181 pages) ISBN 0 412 47570 7

N Bolder

Palabras clave: Food Science; Biotechnology.

Pp. 285

doi: 10.1016/0924-2244(95)90040-3

Open processing equipment

Palabras clave: Food Science; Biotechnology.

Pp. IV

doi: 10.1016/0924-2244(95)90039-x

Applications of low- and high-intensity ultrasound

Palabras clave: Food Science; Biotechnology.

Pp. IV

doi: 10.1016/0924-2244(95)90041-1

Enzymes as food antioxidants

Palabras clave: Food Science; Biotechnology.

Pp. IV

doi: 10.1016/0924-2244(95)90042-x

7th European Nutrition Conference

Palabras clave: Food Science; Biotechnology.

Pp. IV

doi: 10.1016/0924-2244(95)90038-1

Detecting foodborne yeasts

Palabras clave: Food Science; Biotechnology.

Pp. IV

doi: 10.1016/0924-2244(95)90043-8

Conference calendar/classified

Palabras clave: Food Science; Biotechnology.

Pp. VI

doi: 10.1016/s0924-2244(00)89138-4

Methods for the rapid detection and identification of yeasts in foods

Tibor Deák

Palabras clave: Food Science; Biotechnology.

Pp. 287-292