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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(02)00069-9

Muscle stretching techniques for improving meat tenderness

Oddvin Sørheim; Kjell Ivar Hildrum

Palabras clave: Food Science; Biotechnology.

Pp. 127-135

doi: 10.1016/s0924-2244(02)00067-5

Introduction to production yield analysis—a new tool for improvement of raw material yield

Derk Somsen; Anthony Capelle

Palabras clave: Food Science; Biotechnology.

Pp. 136-145

doi: 10.1016/s0924-2244(02)00172-3

Conference Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 146-148

doi: 10.1016/s0924-2244(02)00190-5

Food Science and Technology Events from Elsevier Science

Palabras clave: Food Science; Biotechnology.

Pp. IFC

doi: 10.1016/s0924-2244(02)00191-7

TRENDS IN FOOD SCIENCE & TECHNOLOGY

Palabras clave: Food Science; Biotechnology.

Pp. 149

doi: 10.1016/s0924-2244(02)00236-4

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 150

doi: 10.1016/s0924-2244(02)00111-5

Advances in modifying and understanding whey protein functionality

E.Allen Foegeding; Jack P Davis; Dany Doucet; Matthew K McGuffey

Palabras clave: Food Science; Biotechnology.

Pp. 151-159

doi: 10.1016/s0924-2244(02)00136-x

Composition and physiological effects of sea buckthorn (Hippophaë) lipids

Baoru Yang; Heikki Kallio

Palabras clave: Food Science; Biotechnology.

Pp. 160-167

doi: 10.1016/s0924-2244(02)00135-8

Cryptosporidium in foodstuffs—an emerging aetiological route of human foodborne illness

B.Cherie Millar; Mary Finn; LiHua Xiao; Colm J Lowery; James S.G Dooley; John E Moore

Palabras clave: Food Science; Biotechnology.

Pp. 168-187

doi: 10.1016/s0924-2244(02)00185-1

New Patents

Palabras clave: Food Science; Biotechnology.

Pp. 188-189