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
New developments in dietary fibre: Physiological, physicochemical and analytical aspects
R.M. Faulks; I.T. Johnson
Palabras clave: Food Science; Biotechnology.
Pp. 210
Improving the image of food science
John O'Brien
Palabras clave: Food Science; Biotechnology.
Pp. 213
Mushroom mycelium as a potential source of food flavour
Yitzhak Hadar; Carlos G. Dosoretz
Palabras clave: Food Science; Biotechnology.
Pp. 214-218
Developing alternative meat-curing systems
Fereidoon Shahidi
Palabras clave: Food Science; Biotechnology.
Pp. 219-222
Natural antioxidants for food use
Jan Pokorný
Palabras clave: Food Science; Biotechnology.
Pp. 223-227
Micronutrients and health II: trace elements conference
C. Shortt
Palabras clave: Food Science; Biotechnology.
Pp. 227-230
Gel electrophoresis of proteins — a practical approach (2nd edn)
L. Joseph Kiely
Palabras clave: Food Science; Biotechnology.
Pp. 230-231
Industrialization of indigenous fermented foods
S.S. Kadam
Palabras clave: Food Science; Biotechnology.
Pp. 231
Food flavours part C: The flavour of fruits
T.P. O'Connor
Palabras clave: Food Science; Biotechnology.
Pp. 232