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
Conference calendar/classified
Palabras clave: Food Science; Biotechnology.
Pp. v-vi
Flavour perception: From basic research to industrial applications
Beverley White
Palabras clave: Food Science; Biotechnology.
Pp. 386
Flavour perception mechanisms
David G. Laing; Anthony Jinks
Palabras clave: Food Science; Biotechnology.
Pp. 387-389
Interactions among salty, sour and bitter compounds
Paul A.S. Breslin
Palabras clave: Food Science; Biotechnology.
Pp. 390-399
How are bitter and sweet tastes related?
D. Eric Walters
Palabras clave: Food Science; Biotechnology.
Pp. 399-403
Towards an improved understanding of sweetener synergy
Gordon G. Birch
Palabras clave: Food Science; Biotechnology.
Pp. 403-407
Interactions between umami and other flavor characteristics
S. Fuke; Y. Ueda
Palabras clave: Food Science; Biotechnology.
Pp. 407-411
Are there ‘basic’ tastes?
J. Delwiche
Palabras clave: Food Science; Biotechnology.
Pp. 411-415
Chemesthesis: Pungency as a component of flavor
B.G. Green
Palabras clave: Food Science; Biotechnology.
Pp. 415-420
Molecular mechanisms of olfactory perception: Their potential for future technologies
Graham A. Bell
Palabras clave: Food Science; Biotechnology.
Pp. 425-431