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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(96)10012-1

Enhancing the functionality of food proteins by enzymatic modification

Dinakar Panyam; Arun Kilara

Palabras clave: Food Science; Biotechnology.

Pp. 120-125

doi: 10.1016/0924-2244(96)10013-3

Potato glycoalkaloids: Some unanswered questions

D SMITH

Palabras clave: Food Science; Biotechnology.

Pp. 126-131

doi: 10.1016/0924-2244(96)10015-7

Prevalence, biological activity and genetic manipulation of lectins in foods

W.J. Peumans; E.J.M. Van Damme

Palabras clave: Food Science; Biotechnology.

Pp. 132-138

doi: 10.1016/0924-2244(96)20002-0

Too much of a good thing? The problem of trace element fortification of foods

Conor Reilly

Palabras clave: Food Science; Biotechnology.

Pp. 139-142

doi: 10.1016/0924-2244(96)81285-4

Use of xylanase in baking

Palabras clave: Food Science; Biotechnology.

Pp. 142

doi: 10.1016/0924-2244(96)81283-0

Synergistic malt-sugar sweetening Owades, J.L., LaBrie, K.D. and Gleeson, D.H. Sweetenbetter Co.) United States Patent US 5 415 885

Palabras clave: Food Science; Biotechnology.

Pp. 142

doi: 10.1016/0924-2244(96)81286-6

Sweetness suppressor

Palabras clave: Food Science; Biotechnology.

Pp. 142

doi: 10.1016/0924-2244(96)81282-9

Aspartame polymorph Garti, N. and Milhofer, H. (Yissum Research Development Company of the Hebrew University of Jerusalem, PO Box 4279, Jerusalem, Israel) PCT International Patent Application WO 95/24420

Palabras clave: Food Science; Biotechnology.

Pp. 142

doi: 10.1016/0924-2244(96)81284-2

Antioxidants based on cinnamic acid

Palabras clave: Food Science; Biotechnology.

Pp. 142

doi: 10.1016/0924-2244(96)81294-5

Single-cell docosahexaenoic acid from dinoflagellates

Palabras clave: Food Science; Biotechnology.

Pp. 143