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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)00097-8

Challenge tests for the evaluation of hygienic characteristics of packing machines for liquid and semi-liquid products

Palabras clave: Food Science; Biotechnology.

Pp. 244-248

doi: 10.1016/s0924-2244(01)00072-3

2001—Beyond the Balanced Diet

Carol Ottley

Palabras clave: Food Science; Biotechnology.

Pp. 249-251

doi: 10.1016/s0924-2244(01)00078-4

Food Safety and Food Quality

John O'Brien

Palabras clave: Food Science; Biotechnology.

Pp. 252

doi: 10.1016/s0924-2244(01)00103-0

New Patents

Palabras clave: Food Science; Biotechnology.

Pp. 253-254

doi: 10.1016/s0924-2244(02)00007-9

Conferences

Palabras clave: Food Science; Biotechnology.

Pp. 255-257

doi: 10.1016/s0924-2244(02)00026-2

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 260

doi: 10.1016/s0924-2244(02)00027-4

EFFoST 2001 and beyond

Palabras clave: Food Science; Biotechnology.

Pp. 261-262

doi: 10.1016/s0924-2244(01)00090-5

Arcobacter spp in food: isolation, identification and control

C.A Phillips

Palabras clave: Food Science; Biotechnology.

Pp. 263-275

doi: 10.1016/s0924-2244(01)00093-0

Preserving non-fermented refrigerated foods with microbial cultures—a review

Svetlana Rodgers

Palabras clave: Food Science; Biotechnology.

Pp. 276-284

doi: 10.1016/s0924-2244(01)00095-4

Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods

B.I.O. Ade-Omowaye; A. Angersbach; K.A. Taiwo; D. Knorr

Palabras clave: Food Science; Biotechnology.

Pp. 285-295