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
Low-fat meats: Design strategies and human implications
Glenn R. Schmidt
Palabras clave: Food Science; Biotechnology.
Pp. 383-384
Thermally generated flavors: Maillard, microwave and extrusion processes (ACS Symposium Series 543)
R. Tressl
Palabras clave: Food Science; Biotechnology.
Pp. 384
Unravelling senescence: New opportunities for delaying the inevitable in harvested fruit and vegetables
Graeme A. King; Erin M. O'Donoghue
Palabras clave: Food Science; Biotechnology.
Pp. 385-389
Antimicrobial enzymes: Applications and future potential in the food industry
Claus Crone Fuglsang; Charlotte Johansen; Stephan Christgau; Jens Adler-Nissen
Palabras clave: Food Science; Biotechnology.
Pp. 390-396
Fundamental aspects of controlled release in foods
Usha R. Pothakamury; Gustavo V. Barbosa-Cánovas
Palabras clave: Food Science; Biotechnology.
Pp. 397-406
Salmonella enteritidis: Virulence factors and invasive infection in poultry
Julian M. Cox
Palabras clave: Food Science; Biotechnology.
Pp. 407-410
Euro food chem VIII: Current status and future trends in analytical food chemistry
Simon Branch
Palabras clave: Food Science; Biotechnology.
Pp. 411-414
2nd International Food Data Base Conference: Food composition research—The broader context
Paul M. Finglas
Palabras clave: Food Science; Biotechnology.
Pp. 414-418
Opening-date indicator for packages
Palabras clave: Food Science; Biotechnology.
Pp. 419
On-line milk analysis by NIR
Palabras clave: Food Science; Biotechnology.
Pp. 419