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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.2003.08.007

Application of functional citrus by-products to meat products

J. Fernández-López; J.M. Fernández-Ginés; L. Aleson-Carbonell; E. Sendra; E. Sayas-Barberá; J.A. Pérez-Alvarez

Palabras clave: Food Science; Biotechnology.

Pp. 176-185

doi: 10.1016/j.tifs.2003.09.017

Characterization of protein–polyphenol interactions

Athina Papadopoulou; Richard A. Frazier

Palabras clave: Food Science; Biotechnology.

Pp. 186-190

doi: 10.1016/j.tifs.2003.09.016

Antioxidant activity of byproducts from the hydrolytic processing of selected lignocellulosic materials

G. Garrote; J.M. Cruz; A. Moure; H. Domı́nguez; J.C. Parajó

Palabras clave: Food Science; Biotechnology.

Pp. 191-200

doi: 10.1016/j.tifs.2003.10.004

Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

R Lanciotti; A Gianotti; F Patrignani; N Belletti; M.E Guerzoni; F Gardini

Palabras clave: Food Science; Biotechnology.

Pp. 201-208

doi: 10.1016/j.tifs.2003.09.020

Proteomics: present and future in food quality evaluation

Marina Carbonaro

Palabras clave: Food Science; Biotechnology.

Pp. 209-216

doi: 10.1016/j.tifs.2003.09.018

Protein–flavour interactions in relation to development of novel protein foods

Lynn Heng; G.A van Koningsveld; H Gruppen; M.A.J.S van Boekel; J.-P Vincken; J.P Roozen; A.G.J Voragen

Palabras clave: Food Science; Biotechnology.

Pp. 217-224

doi: 10.1016/s0924-2244(04)00046-9

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 225-227

doi: 10.1016/s0924-2244(04)00080-9

Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 227

doi: 10.1016/s0924-2244(04)00076-7

Palabras clave: Food Science; Biotechnology.

Pp. 228-229

doi: 10.1016/j.tifs.2004.02.004

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 228-229