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
Probiotics. A critical review
J.M.T Hamilton-Miller
Palabras clave: Food Science; Biotechnology.
Pp. 113
Natural toxicants in food
John O'Brien
Palabras clave: Food Science; Biotechnology.
Pp. 113
Calorific value and cholesterol content of normal and low-fat meat and meat products
R Chizzolini; E Zanardi; V Dorigoni; S Ghidini
Palabras clave: Food Science; Biotechnology.
Pp. 119-128
Current knowledge of the health benefits and disadvantages of wine consumption
John F. Tomera
Palabras clave: Food Science; Biotechnology.
Pp. 129-138
Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics
Ana M.P. Gomes; F.Xavier Malcata
Palabras clave: Food Science; Biotechnology.
Pp. 139-157
Application of a frequency distribution model to describe the thermal inactivation of two strains of Bacillus cereus
A. Fernández; C. Salmerón; P.S. Fernández; A. Martı́nez
Palabras clave: Food Science; Biotechnology.
Pp. 158-162
Fluidized bed coating in food technology
K. Dewettinck; A. Huyghebaert
Palabras clave: Food Science; Biotechnology.
Pp. 163-168
Measurement of carrageenans in food: challenges, progress, and trends in analysis
Matthew A. Roberts; Bernard Quemener
Palabras clave: Food Science; Biotechnology.
Pp. 169-181
Host–Microflora Interface in Health & Disease*
Colette Shortt
Palabras clave: Food Science; Biotechnology.
Pp. 182-185
Patent report
Palabras clave: Food Science; Biotechnology.
Pp. 186-187