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
Intrinsic time temperature integrators for heat treatment of milk
Wendie L Claeys; Ann M Van Loey; Marc E Hendrickx
Palabras clave: Food Science; Biotechnology.
Pp. 293-311
Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils
C.P Tan; Y.B Che Man
Palabras clave: Food Science; Biotechnology.
Pp. 312-318
Production and packaging of bakery products using MAP technology
I.S Kotsianis; V Giannou; C Tzia
Palabras clave: Food Science; Biotechnology.
Pp. 319-324
Detailed process design based on genomics of survivors of food preservation processes
S Brul; F.M Klis; S.J.C.M Oomes; R.C Montijn; F.H.J Schuren; P Coote; K.J Hellingwerf
Palabras clave: Food Science; Biotechnology.
Pp. 325-333
Influence of substituting milk powder for whey powder on yoghurt quality
C. González-Martı́nez; M. Becerra; M. Cháfer; A. Albors; J.M. Carot; A. Chiralt
Palabras clave: Food Science; Biotechnology.
Pp. 334-340
NMR-cooking: monitoring the changes in meat during cooking by low-field 1H-NMR
Elisabeth Micklander; Boyan Peshlov; Peter P Purslow; Søren B Engelsen
Palabras clave: Food Science; Biotechnology.
Pp. 341-346
Conference Calendar
Palabras clave: Food Science; Biotechnology.
Pp. 347-349
Oilseed medicinals: In natural drugs, dietary supplements and in new functional foods
Robert D Reichert
Palabras clave: Food Science; Biotechnology.
Pp. 353-360
Chlorophyll and carotenoid analysis in food products. Properties of the pigments and methods of analysis
Benoı̂t Schoefs
Palabras clave: Food Science; Biotechnology.
Pp. 361-371