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
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Frédéric Leroy; Luc De Vuyst
Palabras clave: Food Science; Biotechnology.
Pp. 67-78
Advantages of high pressure sterilisation on quality of food products
Ariette M Matser; Bregje Krebbers; Robert W van den Berg; Paul V Bartels
Palabras clave: Food Science; Biotechnology.
Pp. 79-85
Multisensor for fish quality determination
Gudrun Olafsdottir; Paul Nesvadba; Corrado Di Natale; Mercedes Careche; Jörg Oehlenschläger; Soffı́a V Tryggvadóttir; Reinhard Schubring; Michael Kroeger; Karsten Heia; Margrethe Esaiassen; Antonella Macagnano; Bo M Jørgensen
Palabras clave: Food Science; Biotechnology.
Pp. 86-93
Sorghum and millets: protein sources for Africa
Peter S Belton; John R.N Taylor
Palabras clave: Food Science; Biotechnology.
Pp. 94-98
On the risk of Enterobacter sakazakii in infant milk formula
Arie H. Havelaar; Marcel Zwietering
Palabras clave: Food Science; Biotechnology.
Pp. 99-100
Response to ‘On the risk of Enterobacter sakazakii in infant milk formula’
C Iversen; S Forsythe
Palabras clave: Food Science; Biotechnology.
Pp. 101-102
Patents Alert
Palabras clave: Food Science; Biotechnology.
Pp. 103-105
Calendar
Palabras clave: Food Science; Biotechnology.
Pp. 106-107
Editorial Board
Palabras clave: Food Science; Biotechnology.
Pp. 109