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/s0924-2244(00)89210-9

Bacteriocins from Streptococcus thermophilus

Palabras clave: Food Science; Biotechnology.

Pp. 380

doi: 10.1016/s0924-2244(00)89206-7

Puffed, non-fried vegetable snacks

Palabras clave: Food Science; Biotechnology.

Pp. 380

doi: 10.1016/s0924-2244(00)89204-3

Automated logic-controlled fish processing

Palabras clave: Food Science; Biotechnology.

Pp. 380

doi: 10.1016/s0924-2244(00)89209-2

Production of trehalose in plants

Palabras clave: Food Science; Biotechnology.

Pp. 380

doi: 10.1016/s0924-2244(00)89205-5

Machine for automatically peeling elongated fruit

Palabras clave: Food Science; Biotechnology.

Pp. 380

doi: 10.1016/s0924-2244(00)89208-0

Multi-chambered beverage container

Palabras clave: Food Science; Biotechnology.

Pp. 380

doi: 10.1016/s0924-2244(00)89211-0

A colour guide to cheese and fermented milks

Agustin Olano

Palabras clave: Food Science; Biotechnology.

Pp. 381

doi: 10.1016/s0924-2244(00)89212-2

New processes and products: A guide for people active in food processing, product development and marketing

Mike O'Mahony

Palabras clave: Food Science; Biotechnology.

Pp. 381-382

doi: 10.1016/0924-2244(95)90022-5

Official methods of analysis of AOAC International (16th edn)

M.H. Lee

Palabras clave: Food Science; Biotechnology.

Pp. 382

doi: 10.1016/s0924-2244(00)89213-4

Official and standardized methods of analysis (3rd edn)

M.H. Lee

Palabras clave: Food Science; Biotechnology.

Pp. 382-383