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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(01)00048-6

Designer eggs: from improvement of egg composition to functional food

P.F Surai; N.H.C Sparks

Palabras clave: Food Science; Biotechnology.

Pp. 7-16

doi: 10.1016/s0924-2244(01)00050-4

A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures

Lisa Duizer

Palabras clave: Food Science; Biotechnology.

Pp. 17-24

doi: 10.1016/s0924-2244(01)00044-9

Liposomes in nutrition

B.C Keller

Palabras clave: Food Science; Biotechnology.

Pp. 25-31

doi: 10.1016/s0924-2244(01)00049-8

Chance, risk, uncertainty and food

Peter Belton

Palabras clave: Food Science; Biotechnology.

Pp. 32-35

doi: 10.1016/s0924-2244(00)00064-9

A method for assessing the bacterial retention ability of hydrophobic membrane filters

T. Bénézech

Palabras clave: Food Science; Biotechnology.

Pp. 36-38

doi: 10.1016/s0924-2244(01)00046-2

11th World Congress of Food Science and Technology

Ken Buckle

Palabras clave: Food Science; Biotechnology.

Pp. 39-41

doi: 10.1016/s0924-2244(01)00047-4

Managing frozen foods

David Arthey

Palabras clave: Food Science; Biotechnology.

Pp. 42-43

doi: 10.1016/s0924-2244(01)00057-7

New Patents

Palabras clave: Food Science; Biotechnology.

Pp. 44-45

doi: 10.1016/s0924-2244(01)00083-8

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 50

doi: 10.1016/s0924-2244(01)00060-7

High pressure treatment: applications in cheese manufacture and ripening

Ciara E O'Reilly; Alan L Kelly; Patrick M Murphy; Thomas P Beresford

Palabras clave: Food Science; Biotechnology.

Pp. 51-59