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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)00172-9

Contents and Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 339

doi: 10.1016/s0924-2244(03)00158-4

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 340

doi: 10.1016/s0924-2244(03)00054-2

New advances in extending the shelf-life of fresh-cut fruits: a review

Robert C Soliva-Fortuny; Olga Martı́n-Belloso

Palabras clave: Food Science; Biotechnology.

Pp. 341-353

doi: 10.1016/s0924-2244(03)00121-3

Potential applications of high pressure for improvement in salmon quality

R Lakshmanan; John R Piggott; Alistair Paterson

Palabras clave: Food Science; Biotechnology.

Pp. 354-363

doi: 10.1016/s0924-2244(03)00050-5

Mechanism and reduction of fat uptake in deep-fat fried foods

M. Mellema

Palabras clave: Food Science; Biotechnology.

Pp. 364-373

doi: 10.1016/s0924-2244(03)00057-8

Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail

Karl Ropkins; Angus J Beck

Palabras clave: Food Science; Biotechnology.

Pp. 374-389

doi: 10.1016/s0924-2244(03)00047-5

Food Microbiology: Fundamentals and Frontiers (2nd edn)

Thomas Lazar

Palabras clave: Food Science; Biotechnology.

Pp. 390

doi: 10.1016/s0924-2244(03)00055-4

Biotechnology and Food Safety

John O'Brien

Palabras clave: Food Science; Biotechnology.

Pp. 390-391

doi: 10.1016/s0924-2244(03)00056-6

Third Nutrition and Health Conference

Carol Ottley

Palabras clave: Food Science; Biotechnology.

Pp. 392-394

doi: 10.1016/s0924-2244(03)00186-9

Conferences

Palabras clave: Food Science; Biotechnology.

Pp. 395-396