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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)83854-4

System for safer seafood

Palabras clave: Food Science; Biotechnology.

Pp. 340

doi: 10.1016/0924-2244(96)83855-6

Chromatographic separation of whey proteins

Palabras clave: Food Science; Biotechnology.

Pp. 340

doi: 10.1016/0924-2244(96)83856-8

Ground legume reduces oil uptake during frying

Palabras clave: Food Science; Biotechnology.

Pp. 340

doi: 10.1016/0924-2244(96)83860-x

‘Sugary-2’ starch for firmer gels

Palabras clave: Food Science; Biotechnology.

Pp. 340

doi: 10.1016/0924-2244(96)83859-3

Frozen starter for yoghurt

Palabras clave: Food Science; Biotechnology.

Pp. 340

doi: 10.1016/0924-2244(96)83857-x

Phase separation of whey proteins

Palabras clave: Food Science; Biotechnology.

Pp. 340

doi: 10.1016/0924-2244(96)83862-3

Egg science and technology (4th edn)

Robert Sleigh

Palabras clave: Food Science; Biotechnology.

Pp. 341

doi: 10.1016/0924-2244(96)83863-5

Characterization of food: Emerging methods

P.S. Belton

Palabras clave: Food Science; Biotechnology.

Pp. 341-342

doi: 10.1016/0924-2244(96)83864-7

Savory flavors

Thomas Hofmann

Palabras clave: Food Science; Biotechnology.

Pp. 342-343

doi: 10.1016/0924-2244(96)83865-9

The oat crop: Production and utilization

Francis H. Webster

Palabras clave: Food Science; Biotechnology.

Pp. 343-344