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
Bipolar-membrane electrodialysis: Applications of electrodialysis in the food industry
L Bazinet; F Lamarche; D Ippersiel
Palabras clave: Food Science; Biotechnology.
Pp. 107-113
Selenium: A new entrant into the functional food arena
Conor Reilly
Palabras clave: Food Science; Biotechnology.
Pp. 114-118
Conference
Palabras clave: Food Science; Biotechnology.
Pp. 119-123
Book review
Palabras clave: Food Science; Biotechnology.
Pp. 127-128
Waxy wheats: Origin, properties, and prospects 11Joint contribution of the United States Department of Agriculture, Agricultural Research Service and the Department of Agronomy, University of Nebraska-Lincoln as Journal Series Paper No 12125. Mention of f
R.A Graybosch
Palabras clave: Food Science; Biotechnology.
Pp. 135-142
Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
Cory M Bryant; D.Julian McClements
Palabras clave: Food Science; Biotechnology.
Pp. 143-151
Recent advances in the microbiology of high pressure processing
J.P.P.M Smelt
Palabras clave: Food Science; Biotechnology.
Pp. 152-158
A new and emerging technology: Laser-induced surface modification of polymers
Murat Ozdemir; Hasan Sadikoglu
Palabras clave: Food Science; Biotechnology.
Pp. 159-167