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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)00077-2

Rapid cooling of porous and moisture foods by using vacuum cooling technology

Lijun Wang; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 174-184

doi: 10.1016/s0924-2244(01)00081-4

Bioremediation: a novel approach to food waste management

P.K Thassitou; I.S Arvanitoyannis

Palabras clave: Food Science; Biotechnology.

Pp. 185-196

doi: 10.1016/s0924-2244(01)00071-1

Food analysis and consumer protection

Elke Anklam; Reto Battaglia

Palabras clave: Food Science; Biotechnology.

Pp. 197-202

doi: 10.1016/s0924-2244(00)00063-7

Hygienic design and safe use of double-seat mixproof valves

Ehedg

Palabras clave: Food Science; Biotechnology.

Pp. 203-206

doi: 10.1016/s0924-2244(01)00100-5

New Patents

Palabras clave: Food Science; Biotechnology.

Pp. 207-209

doi: 10.1016/s0924-2244(02)00006-7

Conferences

Palabras clave: Food Science; Biotechnology.

Pp. 210-212

doi: 10.1016/s0924-2244(02)00016-x

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 214

doi: 10.1016/s0924-2244(01)00089-9

Bioinformatics and data knowledge: the new frontiers for nutrition and foods

Frank Desiere; Bruce German; Heribert Watzke; Andrea Pfeifer; Sam Saguy

Palabras clave: Food Science; Biotechnology.

Pp. 215-229

doi: 10.1016/s0924-2244(01)00080-2

The wine proteins

Ricardo B Ferreira; Maria A Piçarra-Pereira; Sara Monteiro; Virgı́lio B Loureiro; Artur R Teixeira

Palabras clave: Food Science; Biotechnology.

Pp. 230-239

doi: 10.1016/s0924-2244(01)00091-7

Canthaxanthin in aquafeed applications: is there any risk?

Rémi T.M Baker

Palabras clave: Food Science; Biotechnology.

Pp. 240-243