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
Recent developments in the applications of image processing techniques for food quality evaluation
Cheng-Jin Du; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 230-249
Meat alternatives — market developments and health benefits
Michele J Sadler
Palabras clave: Food Science; Biotechnology.
Pp. 250-260
Applications and potential of ultrasonics in food processing
Dietrich Knorr; Marco Zenker; Volker Heinz; Dong-Un Lee
Palabras clave: Food Science; Biotechnology.
Pp. 261-266
Production yield analysis—a new systematic method for improvement of raw material yield
Derk Somsen; Anthony Capelle; Johannes Tramper
Palabras clave: Food Science; Biotechnology.
Pp. 267-275
Problems still inherent in food-industry biocatalyst sustainable-deployment?
Alan Wiseman; Len Woods
Palabras clave: Food Science; Biotechnology.
Pp. 276-279
Individual variability in the nutrition response: key issues from the Nutrition Society Summer Meeting, Kings College London, 7–10 July 2003
Carol Ottley
Palabras clave: Food Science; Biotechnology.
Pp. 280-281
Advanced Dairy Chemistry. Volume 1. Dairy Proteins
Milena Corredig
Palabras clave: Food Science; Biotechnology.
Pp. 282
IFC - Filler Ad - see 'Advert Details'
Palabras clave: Food Science; Biotechnology.
Pp. IFC