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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/s0924-2244(04)00093-7

Palabras clave: Food Science; Biotechnology.

Pp. 288-289

doi: 10.1016/j.tifs.2004.04.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 288-289

doi: 10.1016/j.tifs.2004.01.007

6th International Hydrocolloids Conference

Steve W Cui

Palabras clave: Food Science; Biotechnology.

Pp. 290

doi: 10.1016/j.tifs.2003.04.001

Probing molecular interactions in foods

V.J Morris

Palabras clave: Food Science; Biotechnology.

Pp. 291-297

doi: 10.1016/j.tifs.2003.09.021

Rubber-to-glass transitions in high sugar/biopolymer mixtures

Stefan Kasapis; John Mitchell; Rukmal Abeysekera; William MacNaughtan

Palabras clave: Food Science; Biotechnology.

Pp. 298-304

doi: 10.1016/j.tifs.2003.05.001

Recent advances in the understanding of heat set gelling polysaccharides

K Nishinari; H Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 305-312

doi: 10.1016/j.tifs.2003.03.001

Relationships between solution properties of cereal β-glucans and physiological effects — a review

Peter J Wood

Palabras clave: Food Science; Biotechnology.

Pp. 313-320

doi: 10.1016/s0924-2244(04)00094-9

Palabras clave: Food Science; Biotechnology.

Pp. 321-323

doi: 10.1016/j.tifs.2004.04.002

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 321-323

doi: 10.1016/s0924-2244(04)00115-3

Editorial Board/Contents

Palabras clave: Food Science; Biotechnology.

Pp. 325