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
Critical factors determining inactivation kinetics by pulsed electric field food processing
Patrick C Wouters; Ignacio Alvarez; Javier Raso
Palabras clave: Food Science; Biotechnology.
Pp. 112-121
Effect of electric field pulses on microstructure of muscle foods and roes
Magnús Gudmundsson; Hannes Hafsteinsson
Palabras clave: Food Science; Biotechnology.
Pp. 122-128
Processing concepts based on high intensity electric field pulses
Dietrich Knorr; Alexander Angersbach; Mohamed N Eshtiaghi; Volker Heinz; Dong-Un Lee
Palabras clave: Food Science; Biotechnology.
Pp. 129-135
Effects of high voltage electric pulses on protein-based food constituents and structures
Laura Barsotti; Eliane Dumay; Tai Hua Mu; M.Dolores Fernandez Diaz; J.Claude Cheftel
Palabras clave: Food Science; Biotechnology.
Pp. 136-144
New Patents
Palabras clave: Food Science; Biotechnology.
Pp. 145-148
Conferences
Palabras clave: Food Science; Biotechnology.
Pp. 149-151
Contents Digest
Palabras clave: Food Science; Biotechnology.
Pp. 154-155
European News
Palabras clave: Food Science; Biotechnology.
Pp. 156
Physical and flavour stability of mayonnaise
J.A Depree; G.P Savage
Palabras clave: Food Science; Biotechnology.
Pp. 157-163
Peroxynitrite: a potential initiator of lipid oxidation in food
Robert G. Brannan; Brian J. Connolly; Eric A. Decker
Palabras clave: Food Science; Biotechnology.
Pp. 164-173