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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(98)00053-3

The sourdough microflora: Interactions of lactic acid bacteria and yeasts

M Gobbetti

Palabras clave: Food Science; Biotechnology.

Pp. 267-274

doi: 10.1016/s0924-2244(98)00048-x

New technologies for taste modifying proteins

Michael Witty

Palabras clave: Food Science; Biotechnology.

Pp. 275-280

doi: 10.1016/s0924-2244(98)00052-1

Changes in the mineral balance of milk submitted to technological treatments

Miguel Angel de la Fuente

Palabras clave: Food Science; Biotechnology.

Pp. 281-288

doi: 10.1016/s0924-2244(98)00043-0

Conference

Palabras clave: Food Science; Biotechnology.

Pp. 289-290

doi: 10.1016/s0924-2244(98)00056-9

Patent report

Palabras clave: Food Science; Biotechnology.

Pp. 291-292

doi: 10.1016/s0924-2244(98)00051-x

Technology aspects related to microorganisms in functional foods

Dietrich Knorr

Palabras clave: Food Science; Biotechnology.

Pp. 295-306

doi: 10.1016/s0924-2244(98)00054-5

Impact of processing on bioactive proteins and peptides

Hannu Korhonen; Anne Pihlanto-Leppäla; Pirjo Rantamäki; Tuomo Tupasela

Palabras clave: Food Science; Biotechnology.

Pp. 307-319

doi: 10.1016/s0924-2244(98)00060-0

Impact of processing on bioavailability examples of minerals in foods

Heribert J Watzke

Palabras clave: Food Science; Biotechnology.

Pp. 320-327

doi: 10.1016/s0924-2244(98)00059-4

Technological aspects of functional food-related carbohydrates

Alphons G.J. Voragen

Palabras clave: Food Science; Biotechnology.

Pp. 328-335

doi: 10.1016/s0924-2244(98)00050-8

The impact of food processing on antioxidants in vegetable oils, fruits and vegetables

M.G. Lindley

Palabras clave: Food Science; Biotechnology.

Pp. 336-340