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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/j.tifs.2003.07.004

Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

Florian C Stintzing; Reinhold Carle

Palabras clave: Food Science; Biotechnology.

Pp. 19-38

doi: 10.1016/j.tifs.2003.07.006

Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots

Federico Gómez G; Ingegerd Sjöholm

Palabras clave: Food Science; Biotechnology.

Pp. 39-43

doi: 10.1016/j.tifs.2003.08.003

Novel food-proteomics by control of bioprocess-enzymology outcomes?

Alan Wiseman

Palabras clave: Food Science; Biotechnology.

Pp. 44-45

doi: 10.1016/j.tifs.2003.09.001

Methods in Biological Oxidative Stress

R.G. Ackman

Palabras clave: Food Science; Biotechnology.

Pp. 46

doi: 10.1016/s0924-2244(03)00294-2

Palabras clave: Food Science; Biotechnology.

Pp. 47-48

doi: 10.1016/j.tifs.2003.11.004

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 47-48

doi: 10.1016/s0924-2244(04)00019-6

Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 53

doi: 10.1016/s0924-2244(04)00010-x

Palabras clave: Food Science; Biotechnology.

Pp. 54-55

doi: 10.1016/j.tifs.2004.01.002

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 54-55

doi: 10.1016/j.tifs.2003.08.004

Consumer attitudes, knowledge and behaviour: a review of food safety issues

Anne Wilcock; Maria Pun; Joseph Khanona; May Aung

Palabras clave: Food Science; Biotechnology.

Pp. 56-66