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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)81242-8

Starches and sugars Glucose polymers as sugar/fat substitutes

Palabras clave: Food Science; Biotechnology.

Pp. 206

doi: 10.1016/0924-2244(96)81245-3

Engineering/packaging Ice-coated frozen food pieces

Palabras clave: Food Science; Biotechnology.

Pp. 206

doi: 10.1016/0924-2244(96)81246-5

Engineering/packaging Manufacture of pregelatinized, dewatered dumplings in cooking bags

Palabras clave: Food Science; Biotechnology.

Pp. 206

doi: 10.1016/0924-2244(96)81248-9

Starches and sugars Crystalline sweetener mixture

Palabras clave: Food Science; Biotechnology.

Pp. 206

doi: 10.1016/0924-2244(96)81243-x

Oils and fats Dietetic margarine

Palabras clave: Food Science; Biotechnology.

Pp. 206

doi: 10.1016/0924-2244(96)81249-0

Heat-induced changes in milk (2nd edn)

Geoffrey O. Regester

Palabras clave: Food Science; Biotechnology.

Pp. 207

doi: 10.1016/0924-2244(96)81250-7

Food Polysaccharides and Their Applications

James N. BeMiller

Palabras clave: Food Science; Biotechnology.

Pp. 207-208

doi: 10.1016/0924-2244(96)81251-9

A Basic Introduction to Separation Science

Mark R. Etzel

Palabras clave: Food Science; Biotechnology.

Pp. 208-209

doi: 10.1016/0924-2244(96)81252-0

Magnetic Resonance in Food Science

Michael J. McCarthy

Palabras clave: Food Science; Biotechnology.

Pp. 209-210

doi: 10.1016/0924-2244(96)81253-2

Biotechnology in Animal Feeds and Animal Feeding

Gary Walsh

Palabras clave: Food Science; Biotechnology.

Pp. 210