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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)01067-4

Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization

Eric Dickinson

Palabras clave: Food Science; Biotechnology.

Pp. 334-339

doi: 10.1016/s0924-2244(97)01066-2

Biotechnology of bread baking

Yu-Yen Linko; Päivi Javanainen; Susan Linko

Palabras clave: Food Science; Biotechnology.

Pp. 339-344

doi: 10.1016/s0924-2244(97)01069-8

Texture of fermented milk products and dairy desserts

P. Jelen

Palabras clave: Food Science; Biotechnology.

Pp. 345-347

doi: 10.1016/s0924-2244(97)85556-2

Instant extruded cereal-legume products

E.H. Reimerdes; P. Dupart; O. Geromini; J.J. Desjardins

Palabras clave: Food Science; Biotechnology.

Pp. 348

doi: 10.1016/s0924-2244(97)85554-9

Coffee bean treatment

A. Darboven

Palabras clave: Food Science; Biotechnology.

Pp. 348

doi: 10.1016/s0924-2244(97)85558-6

Acidified pastas

G.J. Barnes; D. Collins-Thompson; Jau Y. Hsu

Palabras clave: Food Science; Biotechnology.

Pp. 348

doi: 10.1016/s0924-2244(97)85553-7

Amylase-treated starch for coating adherence

Chiu Chung-Wai; D.P. Huang; J.J. Kasica; Xu Zu-Feng

Palabras clave: Food Science; Biotechnology.

Pp. 348

doi: 10.1016/s0924-2244(97)85557-4

Texturized wheat gluten

C. Huber; N. Longo

Palabras clave: Food Science; Biotechnology.

Pp. 348

doi: 10.1016/s0924-2244(97)85552-5

Encapsulation of aroma/flavour compounds

R.T. Liu; D.F. Rushmore

Palabras clave: Food Science; Biotechnology.

Pp. 348

doi: 10.1016/s0924-2244(97)85551-3

Fluoridated casein micelles

R. Berrocal; J.R. Neeser; P. Tachon

Palabras clave: Food Science; Biotechnology.

Pp. 348