Catálogo de publicaciones - revistas

Compartir en
redes sociales

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/s0924-2244(96)89437-4

Pressurized CO2 for meat and poultry sterilization

Palabras clave: Food Science; Biotechnology.

Pp. 378

doi: 10.1016/s0924-2244(96)89443-x

Dual-emulsion margarine

Palabras clave: Food Science; Biotechnology.

Pp. 378

doi: 10.1016/s0924-2244(96)89442-8

Pot-shaped long pasta noodles

Palabras clave: Food Science; Biotechnology.

Pp. 378

doi: 10.1016/s0924-2244(96)89446-5

Biomarkers in food chemical risk assessment

Carl K. Winter

Palabras clave: Food Science; Biotechnology.

Pp. 379

doi: 10.1016/s0924-2244(96)89447-7

Bailey's industrial oil and fat products, volume 1, edible oil and fat products: General applications (5th edn)

F.D. Gunstone

Palabras clave: Food Science; Biotechnology.

Pp. 379-380

doi: 10.1016/s0924-2244(96)89448-9

The scientific basis for vitamin intake in human nutrition (bibliotheca nutritio et dieta No. 52)

Margaretha Jägerstad

Palabras clave: Food Science; Biotechnology.

Pp. 380-381

doi: 10.1016/s0924-2244(96)89449-0

Crisis management in the food and drinks industry: A practical approach

Peter Sheldon Green

Palabras clave: Food Science; Biotechnology.

Pp. 381

doi: 10.1016/s0924-2244(96)89450-7

Enzymes in food processing (2nd edn)

Sibel Roller

Palabras clave: Food Science; Biotechnology.

Pp. 382-383

doi: 10.1016/s0924-2244(96)89451-9

Genetically modified foods: Safety aspects (ACS Symposium Series 605)

L.P.M. Lloyd-Evans

Palabras clave: Food Science; Biotechnology.

Pp. 383-384

doi: 10.1016/s0924-2244(96)89452-0

Lipid analysis

W.W. Christie

Palabras clave: Food Science; Biotechnology.

Pp. 384