Catálogo de publicaciones - revistas
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
1990-
Cobertura temática
Tabla de contenidos
Microcrystalline cellulose and glucomannan aggregates
Palabras clave: Food Science; Biotechnology.
Pp. 242
Non-fried pregelatinized starch-based snacks
Palabras clave: Food Science; Biotechnology.
Pp. 242
Fibre optic browning assessment for feedback control during cooking
Palabras clave: Food Science; Biotechnology.
Pp. 242
Process for producing tomato products with improved flavour
Palabras clave: Food Science; Biotechnology.
Pp. 242
Food phenolics: Sources, chemistry, effects, applications
W. Griffiths
Palabras clave: Food Science; Biotechnology.
Pp. 243
Fouling and cleaning in pressure driven membrane processes
John Mawson
Palabras clave: Food Science; Biotechnology.
Pp. 243-244
The concise encyclopedia of foods & nutrition
P.Vincent Hegarty
Palabras clave: Food Science; Biotechnology.
Pp. 244
Computer vision technology for food quality assurance
Sundaram Gunasekaran
Palabras clave: Food Science; Biotechnology.
Pp. 245-256
New research issues in sous-vide cooking
Mia Schellekens
Palabras clave: Food Science; Biotechnology.
Pp. 256-262
Composting: An alternative waste management option for food processing industries
S.M. Schaub; J.J. Leonard
Palabras clave: Food Science; Biotechnology.
Pp. 263-268