Catálogo de publicaciones - revistas
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
1990-
Cobertura temática
Tabla de contenidos
Gelled rice-based pasta
T.W. Hauser; J. Lechthaler
Palabras clave: Food Science; Biotechnology.
Pp. 351
Food additive toxicology
Leonard Bjeldanes
Palabras clave: Food Science; Biotechnology.
Pp. 352
Food biotechnology: Microorganisms
Bob Poldermans
Palabras clave: Food Science; Biotechnology.
Pp. 352
Contents digest
Palabras clave: Food Science; Biotechnology.
Pp. iv
Conference calendar/classified
Palabras clave: Food Science; Biotechnology.
Pp. v-vi
Detection and control of foodborne viruses
Dean O. Cliver
Palabras clave: Food Science; Biotechnology.
Pp. 353-358
Atomic force microscopy in food research: A new technique comes of age
A.R. Kirby; A.P. Gunning; V.J. Morris
Palabras clave: Food Science; Biotechnology.
Pp. 359-365
Reduced- and low-fat cheese technology: A review
M.A. Drake; B.G. Swanson
Palabras clave: Food Science; Biotechnology.
Pp. 366-369
Detection of microorganisms in situ in solid foods
Sandra C. Stringer; Christine E.R. Dodd; M.R.A. Morgan; W.M. Waites
Palabras clave: Food Science; Biotechnology.
Pp. 370-374
8th gums and stabilisers for the food industry conference
Gordon Towle
Palabras clave: Food Science; Biotechnology.
Pp. 375-378