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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/s0924-2244(97)86973-7

Assessing the safety of xenobiotic residues in foods

Palabras clave: Food Science; Biotechnology.

Pp. IV

doi: 10.1016/s0924-2244(97)86976-2

Encouraging innovation

Palabras clave: Food Science; Biotechnology.

Pp. IV

doi: 10.1016/s0924-2244(97)01022-4

EU regulation on novel foods: Consequences for the food industry

A.C. Huggett; C. Conzelmann

Palabras clave: Food Science; Biotechnology.

Pp. 133-139

doi: 10.1016/s0924-2244(97)01024-8

Smart polymers for the food industry

Michael J. Whitcombe; Cameron Alexander; Evgeny N. Vulfson

Palabras clave: Food Science; Biotechnology.

Pp. 140-145

doi: 10.1016/s0924-2244(97)01030-3

Potential of lactic acid bacteria and novel antimicrobials against Gram-negative bacteria

I.M. Helander; A. von Wright; T-M. Mattila-Sandholm

Palabras clave: Food Science; Biotechnology.

Pp. 146-150

doi: 10.1016/s0924-2244(97)01016-9

Non-thermal food preservation: Pulsed electric fields

Humberto Vega-Mercado; Olga Martín-Belloso; Bai-Lin Qin; Fu Jung Chang; M. Marcela Góngora-Nieto; Gustavo V. Barbosa-Cánovas; Barry G. Swanson

Palabras clave: Food Science; Biotechnology.

Pp. 151-157

doi: 10.1016/s0924-2244(97)01025-x

The use of in vitro models for assessing the presence and safety of residues of xenobiotics in food

L.A.P. Hoogenboom; H.A. Kuiper

Palabras clave: Food Science; Biotechnology.

Pp. 157-166

doi: 10.1016/s0924-2244(97)01026-1

Innovation in the food industry

M.D. Earle

Palabras clave: Food Science; Biotechnology.

Pp. 166-175

doi: 10.1016/s0924-2244(97)86980-4

Polyol-based antimicrobials

Palabras clave: Food Science; Biotechnology.

Pp. 176

doi: 10.1016/s0924-2244(97)86984-1

EFA supplement for infant formulae

Palabras clave: Food Science; Biotechnology.

Pp. 176