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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)81298-2

Meat and meat products: Technology, chemistry and microbiology

Youling L. Xiong

Palabras clave: Food Science; Biotechnology.

Pp. 144-145

doi: 10.1016/0924-2244(96)81299-4

The food system: A guide

Alan Swinbank

Palabras clave: Food Science; Biotechnology.

Pp. 145

doi: 10.1016/0924-2244(96)10017-0

AOAC INTERNATIONAL's three validation programs for methods used in the microbiological analysis of foods

Wallace H. Andrews

Palabras clave: Food Science; Biotechnology.

Pp. 147-151

doi: 10.1016/0924-2244(96)81255-6

The adhesion and detachment of bacteria and spores on food-contact surfaces

C.K. Bower; J. McGuire; M.A. Daeschel

Palabras clave: Food Science; Biotechnology.

Pp. 152-157

doi: 10.1016/0924-2244(96)81256-8

Potential of antagonistic microorganisms and bacteriocins for the biological preservation of foods

U. Schillinger; R. Geisen; W.H. Holzapfel

Palabras clave: Food Science; Biotechnology.

Pp. 158-164

doi: 10.1016/0924-2244(96)81257-x

Concepts for modelling the quality of perishable products

M. Sloof; L.M.M. Tijskens; E.C. Wilkinson

Palabras clave: Food Science; Biotechnology.

Pp. 165-171

doi: 10.1016/0924-2244(96)81258-1

Nordic milk protein conference

P. Jelen

Palabras clave: Food Science; Biotechnology.

Pp. 171-173

doi: 10.1016/0924-2244(96)81266-0

Chewing gum containing hydrogenated isomaltulose

Palabras clave: Food Science; Biotechnology.

Pp. 174

doi: 10.1016/0924-2244(96)81259-3

Soluble instant sweetened coffee with creamer

Palabras clave: Food Science; Biotechnology.

Pp. 174

doi: 10.1016/0924-2244(96)81265-9

Enzymatic determination of vitamin C

Palabras clave: Food Science; Biotechnology.

Pp. 174