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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)81185-x

Fish oil: Technology, nutrition and marketing

R.G. Ackman

Palabras clave: Food Science; Biotechnology.

Pp. 310-311

doi: 10.1016/0924-2244(96)10034-0

The European food intolerance databanks project

Suzanne E. Emmett

Palabras clave: Food Science; Biotechnology.

Pp. 313-315

doi: 10.1016/0924-2244(96)10033-9

Ice crystallization during the manufacture of ice cream

Richard W. Hartel

Palabras clave: Food Science; Biotechnology.

Pp. 315-321

doi: 10.1016/0924-2244(96)10035-2

Roles of endogenous enzymes in surimi gelation

Haejung An; Margo Y. Peters; Thomas A. Seymour

Palabras clave: Food Science; Biotechnology.

Pp. 321-327

doi: 10.1016/0924-2244(96)20008-1

An integrated in vivo and in vitro strategy to improve food safety evaluation

B. Schilter; D. Holzhäuser; C. Cavin; A.C. Huggett

Palabras clave: Food Science; Biotechnology.

Pp. 327-332

doi: 10.1016/0924-2244(96)30009-5

ISOPOW VI

Jorge Chirife

Palabras clave: Food Science; Biotechnology.

Pp. 333-335

doi: 10.1016/0924-2244(96)30013-7

Biotechnology: Science and the consumer

Conor Reilly

Palabras clave: Food Science; Biotechnology.

Pp. 336-338

doi: 10.1016/0924-2244(96)83846-5

Microbial inhibitor from cereals

Palabras clave: Food Science; Biotechnology.

Pp. 339

doi: 10.1016/0924-2244(96)83843-x

Corrigent for less-bitter coffee

Palabras clave: Food Science; Biotechnology.

Pp. 339

doi: 10.1016/0924-2244(96)83848-9

Flavoured aged coffee

Palabras clave: Food Science; Biotechnology.

Pp. 339