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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)81254-4

Food Macromolecules and Colloids

Peter J. Wilde

Palabras clave: Food Science; Biotechnology.

Pp. 211

doi: 10.1016/0924-2244(96)10025-x

The sensory perception of texture and mouthfeel

Jean-Xavier Guinard; Rossella Mazzucchelli

Palabras clave: Food Science; Biotechnology.

Pp. 213-219

doi: 10.1016/0924-2244(96)10026-1

Preventing food allergy: Emerging technologies

James D. Astwood; Roy L. Fuchs

Palabras clave: Food Science; Biotechnology.

Pp. 219-226

doi: 10.1016/0924-2244(96)10024-8

Protein standardization of milk and dairy products

W. Rattray; P. Jelen

Palabras clave: Food Science; Biotechnology.

Pp. 227-234

doi: 10.1016/0924-2244(96)20004-4

Characterizing and optimizing analytical method quality

W.G. de Ruig

Palabras clave: Food Science; Biotechnology.

Pp. 234-240

doi: 10.1016/0924-2244(96)20005-6

Thermal conductivity standards for foods

S.D. Preston

Palabras clave: Food Science; Biotechnology.

Pp. 240

doi: 10.1016/0924-2244(96)81211-8

Deodorized garlic-based antibacterial spray

Palabras clave: Food Science; Biotechnology.

Pp. 241

doi: 10.1016/0924-2244(96)81214-3

Effervescent frozen confectionery

Palabras clave: Food Science; Biotechnology.

Pp. 241

doi: 10.1016/0924-2244(96)81210-6

Stable crocetin-containing colorant

Palabras clave: Food Science; Biotechnology.

Pp. 241

doi: 10.1016/0924-2244(96)81213-1

Dual-flavoured layered chewing gum

Palabras clave: Food Science; Biotechnology.

Pp. 241