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
Changing pace in food science and technology: Examples from dairy science show how descriptive knowledge can be transferred into predictive knowledge
A Juriaanse
Palabras clave: Food Science; Biotechnology.
Pp. 303-306
Patent Report
Palabras clave: Food Science; Biotechnology.
Pp. 307-308
Application of NMR spectroscopy to milk and dairy products
J Belloque
Palabras clave: Food Science; Biotechnology.
Pp. 313-320
Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics)
I Arvanitoyannis
Palabras clave: Food Science; Biotechnology.
Pp. 321-336
Practical Polyphenolics: From Structure to Molecular Recognition and Physiological Action
H Nursten
Palabras clave: Food Science; Biotechnology.
Pp. 339
Towards a rational design of commercial maltodextrins
L Marchal
Palabras clave: Food Science; Biotechnology.
Pp. 345-355
The prevalence and control of spoilage yeasts in foods and beverages
V Loureiro
Palabras clave: Food Science; Biotechnology.
Pp. 356-365
Advances in temperature validation of foods
K Nott
Palabras clave: Food Science; Biotechnology.
Pp. 366-374
European GM foods labelling legislation: yet another straw on the camel's back?
C Robinson
Palabras clave: Food Science; Biotechnology.
Pp. 375-378