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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)83866-0

Enzymatic browning and its prevention (ACS symposium series 600)

Lone Melchior Larsen

Palabras clave: Food Science; Biotechnology.

Pp. 344

doi: 10.1016/s0924-2244(96)10036-4

Developments in the understanding of starch functionality

Anne-Marie Hermansson; Karin Svegmark

Palabras clave: Food Science; Biotechnology.

Pp. 345-353

doi: 10.1016/s0924-2244(96)10038-8

Production, properties and applications of food-grade oligosaccharides

R.G. Crittenden; M.J. Playne

Palabras clave: Food Science; Biotechnology.

Pp. 353-361

doi: 10.1016/s0924-2244(96)10037-6

The applications of Raman spectroscopy in food science

E.C.Y. Li-Chan

Palabras clave: Food Science; Biotechnology.

Pp. 361-370

doi: 10.1016/s0924-2244(96)30015-0

Starch structure and function

Peter Richmond; Athene Donald; Peter Frazier

Palabras clave: Food Science; Biotechnology.

Pp. 371-372

doi: 10.1016/s0924-2244(96)30011-3

8th Weurman flavour research symposium

A.J. Taylor; D.S. Mottram

Palabras clave: Food Science; Biotechnology.

Pp. 373-376

doi: 10.1016/s0924-2244(96)89430-1

Natural carotenoid colorant extraction

Palabras clave: Food Science; Biotechnology.

Pp. 377

doi: 10.1016/s0924-2244(96)89431-3

Surfactant release agent and glaze extender

Palabras clave: Food Science; Biotechnology.

Pp. 377

doi: 10.1016/s0924-2244(96)89432-5

Dry extrusion cooking of glassy sugar or sugar replacer confection

Palabras clave: Food Science; Biotechnology.

Pp. 377

doi: 10.1016/s0924-2244(96)89433-7

Co-processed galactomannan-glucomannan thickener base

Palabras clave: Food Science; Biotechnology.

Pp. 377