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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

Tabla de contenidos

Clostridium botulinum and the safety of refrigerated processed foods of extended durability

Michael W. Peck

Palabras clave: Food Science; Biotechnology.

Pp. 186-192

Robotics in the food industry: an update

Peter J. Wallin

Palabras clave: Food Science; Biotechnology.

Pp. 193-198

An evaluation of the multiple effects of the antioxidant vitamins

David D. Kitts

Palabras clave: Food Science; Biotechnology.

Pp. 198-203

International symposium on spongiform encephalopathies: generating rational policy in the face of public fears

Kristin Digiulio; Lester Crawford; Robin Woo; Gerald Gaull

Palabras clave: Food Science; Biotechnology.

Pp. 204-206

Somatic cell removal by microfiltration

Palabras clave: Food Science; Biotechnology.

Pp. 207

Oils containing arachidonic acid for infant formulae

Palabras clave: Food Science; Biotechnology.

Pp. 207

New form of maltitol

Palabras clave: Food Science; Biotechnology.

Pp. 207

Cationic surfactants

Palabras clave: Food Science; Biotechnology.

Pp. 207

Rice-bran oil antioxidant

Palabras clave: Food Science; Biotechnology.

Pp. 207

Antimicrobial composition

Palabras clave: Food Science; Biotechnology.

Pp. 207