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
Effects of emerging food processing techniques on the packaging materials
Banu F Ozen; John D Floros
Palabras clave: Food Science; Biotechnology.
Pp. 60-67
Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurization processes
Filipa V.M Silva; Paul Gibbs
Palabras clave: Food Science; Biotechnology.
Pp. 68-74
Minimizing material flows and utility use to increase profitability in the food and drink industry
Stefan Henningsson; Ann Smith; Katherine Hyde
Palabras clave: Food Science; Biotechnology.
Pp. 75-82
The Science of ChocolateBy Stephen T. Beckett, Royal Society of Chemistry, 2000, 175 pages ISBN 0-85404-600-3, £18.95
Professor Luiz C Trugo
Palabras clave: Food Science; Biotechnology.
Pp. 83
New Patents
Palabras clave: Food Science; Biotechnology.
Pp. 84-85
Conferences
Palabras clave: Food Science; Biotechnology.
Pp. 86-88
European News
Palabras clave: Food Science; Biotechnology.
Pp. 92
Effects of high electric field pulses on enzymes
A Van Loey; B Verachtert; M Hendrickx
Palabras clave: Food Science; Biotechnology.
Pp. 94-102
Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design
V. Heinz; I. Alvarez; A. Angersbach; D. Knorr
Palabras clave: Food Science; Biotechnology.
Pp. 103-111