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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)01052-2

New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture

Keith W. Waldron; Andrew C. Smith; Adrian J. Parr; Annie Ng; Mary L. Parker

Palabras clave: Food Science; Biotechnology.

Pp. 213-221

doi: 10.1016/s0924-2244(97)01040-6

Decontamination of meat and poultry carcasses

N.M. Bolder

Palabras clave: Food Science; Biotechnology.

Pp. 221-227

doi: 10.1016/s0924-2244(97)01051-0

Oxygen and aroma barrier properties of edible films: A review

K.S. Miller; J.M. Krochta

Palabras clave: Food Science; Biotechnology.

Pp. 228-237

doi: 10.1016/s0924-2244(97)01043-1

Inimical processes: Bacterial self-destruction and sub-lethal injury

Christine E.R. Dodd; Rachel L. Sharman; Sally F. Bloomfield; Ian R. Booth; Gordon S.A.B. Stewart

Palabras clave: Food Science; Biotechnology.

Pp. 238-241

doi: 10.1016/s0924-2244(97)01041-8

1st international symposium on food rheology and structure

Béatrice Conde-Petit

Palabras clave: Food Science; Biotechnology.

Pp. 242-244

doi: 10.1016/s0924-2244(97)01058-3

7th international congress on engineering and food

Sudhir K. Sastry

Palabras clave: Food Science; Biotechnology.

Pp. 245-247

doi: 10.1016/s0924-2244(97)86815-x

New bacteriocin

Palabras clave: Food Science; Biotechnology.

Pp. 248

doi: 10.1016/s0924-2244(97)86817-3

Antifoaming agents

Palabras clave: Food Science; Biotechnology.

Pp. 248

doi: 10.1016/s0924-2244(97)86816-1

Casein phosphopeptide additive to improve mineral bioavailability

Palabras clave: Food Science; Biotechnology.

Pp. 248

doi: 10.1016/s0924-2244(97)86818-5

Shelf-life prediction by O2 measurement

Palabras clave: Food Science; Biotechnology.

Pp. 248