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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)10022-4

New approaches in improving the shelf life of minimally processed fruit and vegetables

R. Ahvenainen

Palabras clave: Food Science; Biotechnology.

Pp. 179-187

doi: 10.1016/0924-2244(96)10021-2

MALDI mass spectrometry for food analysis

Peter Sporns; Darcy C. Abell

Palabras clave: Food Science; Biotechnology.

Pp. 187-190

doi: 10.1016/0924-2244(96)10020-0

Extraction of secondary metabolites from plant material: A review

Dick A.J. Starmans; Herry H. Nijhuis

Palabras clave: Food Science; Biotechnology.

Pp. 191-197

doi: 10.1016/0924-2244(96)10023-6

Proteinase inhibitors

Fernando Luis García-Carreño

Palabras clave: Food Science; Biotechnology.

Pp. 197-204

doi: 10.1016/0924-2244(96)20003-2

BSE on the world wide web

J.Ralph Blanchfield

Palabras clave: Food Science; Biotechnology.

Pp. 204

doi: 10.1016/0924-2244(96)81229-5

Confertionery Complex moulded chocolate confectionery

Palabras clave: Food Science; Biotechnology.

Pp. 205

doi: 10.1016/0924-2244(96)81232-5

Additive Crosslinked flavonoid microencapsulation

Palabras clave: Food Science; Biotechnology.

Pp. 205

doi: 10.1016/0924-2244(96)81230-1

Confectionery Anti-swelling fat for confectionery

Palabras clave: Food Science; Biotechnology.

Pp. 205

doi: 10.1016/0924-2244(96)81234-9

Beverages Process to speed up wort manufacture

Palabras clave: Food Science; Biotechnology.

Pp. 205

doi: 10.1016/0924-2244(96)81237-4

Additive Cellulose-based bulking agent

Palabras clave: Food Science; Biotechnology.

Pp. 205