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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: 10.1016/0924-2244(91)90680-h

Molecular modelling in food research: an exciting future

John O'Brien

Palabras clave: Food Science; Biotechnology.

Pp. 185-186

doi: 10.1016/0924-2244(91)90681-8

US FDA rules on health claims for foods

Stephen H. McNamara

Palabras clave: Food Science; Biotechnology.

Pp. 186-189

doi: 10.1016/0924-2244(91)90682-9

Molecular modeling in food research: applications

Thomas F. Kumosinski; Eleanor M. Brown; Harold M. Farrell

Palabras clave: Food Science; Biotechnology.

Pp. 190-193

doi: 10.1016/0924-2244(91)90683-a

Modification of food proteins by covalent crosslinking

Harjinder Singh

Palabras clave: Food Science; Biotechnology.

Pp. 196-200

doi: 10.1016/0924-2244(91)90684-b

The influence of dietary protein and amino acids on brain function

John D. Fernstrom

Palabras clave: Food Science; Biotechnology.

Pp. 201-204

doi: 10.1016/0924-2244(91)90685-c

Antioxidant hypothesis of cardiovascular disease

Garry G. Duthie

Palabras clave: Food Science; Biotechnology.

Pp. 205-207

doi: 10.1016/0924-2244(91)90686-d

Hans-Ulrich Aeschbacher (1942–1991)

Ruth Acheson

Palabras clave: Food Science; Biotechnology.

Pp. 208

doi: 10.1016/0924-2244(91)90687-e

Enzymes of psychrotrophs in raw food

V. Venugopal

Palabras clave: Food Science; Biotechnology.

Pp. 208-209

doi: 10.1016/0924-2244(91)90688-f

Biochemistry of foods (2nd edn)

George R. Waller

Palabras clave: Food Science; Biotechnology.

Pp. 209

doi: 10.1016/0924-2244(91)90690-k

Functional additives for bakery foods

A.J. Bent

Palabras clave: Food Science; Biotechnology.

Pp. 210