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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)00057-0

Stability and rheological implications of electrostatic milk protein–polysaccharide interactions

Eric Dickinson

Palabras clave: Food Science; Biotechnology.

Pp. 347-354

doi: 10.1016/s0924-2244(98)00058-2

Monitoring the impact of high-pressure processing on the biosynthesis of plant metabolites using plant cell cultures

Heike Dörnenburg; Dietrich Knorr

Palabras clave: Food Science; Biotechnology.

Pp. 355-361

doi: 10.1016/s0924-2244(98)00061-2

Concurrent Engineering and product models in seafood companies

S. Jónsdóttir; J. Vesterager; T. Børresen

Palabras clave: Food Science; Biotechnology.

Pp. 362-367

doi: 10.1016/s0924-2244(98)00055-7

The patenting of genetically modified foods

Hilary Newiss

Palabras clave: Food Science; Biotechnology.

Pp. 368-371

doi: 10.1016/s0924-2244(99)00004-7

Patent report

Palabras clave: Food Science; Biotechnology.

Pp. 372-373

doi: 10.1016/s0924-2244(99)00002-3

Detection of genetically modified organisms (GMOs) by PCR: a brief review of methodologies available

E. Gachet; G.G. Martin; F. Vigneau; G. Meyer

Palabras clave: Food Science; Biotechnology.

Pp. 380-388

doi: 10.1016/s0924-2244(99)00007-2

Trends in development of porous carbohydrate food ingredients for use in flavor encapsulation

B.L Zeller; F.Z Saleeb; R.D Ludescher

Palabras clave: Food Science; Biotechnology.

Pp. 389-394

doi: 10.1016/s0924-2244(99)00008-4

Current state and advances in the implementation of ISO 14000 by the food industry. Comparison of ISO 14000 to ISO 9000 to other environmental programs

Ioannis D Boudouropoulos; Ioannis S Arvanitoyannis

Palabras clave: Food Science; Biotechnology.

Pp. 395-408

doi: 10.1016/s0924-2244(99)00006-0

Discussion

Palabras clave: Food Science; Biotechnology.

Pp. 409-414

doi: 10.1016/s0924-2244(99)00005-9

Conference

Palabras clave: Food Science; Biotechnology.

Pp. 415-418