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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(03)00071-2

4. Genetically modified crops for industrial products and processes and their effects on human health

Thomas A McKeon

Palabras clave: Food Science; Biotechnology.

Pp. 229-241

doi: 10.1016/s0924-2244(03)00070-0

5. Genetically modified fish and their effects on food quality and human health and nutrition

Norman Maclean

Palabras clave: Food Science; Biotechnology.

Pp. 242-252

doi: 10.1016/s0924-2244(03)00069-4

6. Genetically modified livestock and poultry and their potential effects on human health and nutrition

Helen Sang

Palabras clave: Food Science; Biotechnology.

Pp. 253-263

doi: 10.1016/s0924-2244(03)00068-2

7. Genetically modified microorganisms and their potential effects on human health and nutrition

Atte von Wright; Åke Bruce

Palabras clave: Food Science; Biotechnology.

Pp. 264-276

doi: 10.1016/s0924-2244(03)00067-0

8. The scientific basis for risk assessment and regulation of genetically modified foods

Harry A Kuiper; Gijs A Kleter

Palabras clave: Food Science; Biotechnology.

Pp. 277-293

doi: 10.1016/s0924-2244(03)00077-3

9. Socioeconomic considerations relevant to the sustainable development, use and control of genetically modified foods

Yoshiki Otsuka

Palabras clave: Food Science; Biotechnology.

Pp. 294-318

doi: 10.1016/s0924-2244(03)00064-5

10. Societal issues and public attitudes towards genetically modified foods

Lynn Frewer

Palabras clave: Food Science; Biotechnology.

Pp. 319-332

doi: 10.1016/s0924-2244(03)00063-3

11. Overall conclusions

L Shuker

Palabras clave: Food Science; Biotechnology.

Pp. 333-334

doi: 10.1016/s0924-2244(03)00075-x

Contributors to the special issue

Palabras clave: Food Science; Biotechnology.

Pp. 335-336

doi: 10.1016/s0924-2244(03)00074-8

Interests of contributors related to genetically modified foods

Palabras clave: Food Science; Biotechnology.

Pp. 336-338