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
Classifying the maillard reaction
Palabras clave: Food Science; Biotechnology.
Pp. IV
Evolution ofthe product development process
Palabras clave: Food Science; Biotechnology.
Pp. IV
Emulsion stability
Palabras clave: Food Science; Biotechnology.
Pp. IV
NMR conference
Palabras clave: Food Science; Biotechnology.
Pp. IV
Adsorption of protein and the stability of emulsions
Douglas G. Dalgleish
Palabras clave: Food Science; Biotechnology.
Pp. 1-6
Regeneration of cleaning and processing solutions using membrane technologies
A.J. Mawson
Palabras clave: Food Science; Biotechnology.
Pp. 7-13
Classification of the Maillard reaction: A conceptual approach
Varoujan A. Yaylayan
Palabras clave: Food Science; Biotechnology.
Pp. 13-18
Changes in the food product development process
M.D. Earle
Palabras clave: Food Science; Biotechnology.
Pp. 19-24
3rd International conference on applications of magnetic resonance in food science
Ana M. Gil
Palabras clave: Food Science; Biotechnology.
Pp. 24-28
30-min detection of ciguatoxin in fish
Palabras clave: Food Science; Biotechnology.
Pp. 29