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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.2004.02.005

An overview of means-end theory: potential application in consumer-oriented food product design

A.I.A Costa; M Dekker; W.M.F Jongen

Palabras clave: Food Science; Biotechnology.

Pp. 403-415

doi: 10.1016/s0924-2244(04)00128-1

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 416-418

doi: 10.1016/j.tifs.2004.04.009

The role of carotenoids in consumer choice and the likely benefits from their inclusion into products for human consumption

R BAKER

Palabras clave: Food Science; Biotechnology.

Pp. 79959283

doi: 10.1016/s0924-2244(04)00153-0

Editorial Board / Contents

Palabras clave: Food Science; Biotechnology.

Pp. 419

doi: 10.1016/s0924-2244(04)00149-9

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 420-421

doi: 10.1016/j.tifs.2004.04.006

Health aspects of functional grape seed constituents

Yusuf Yilmaz; Romeo T. Toledo

Palabras clave: Food Science; Biotechnology.

Pp. 422-433

doi: 10.1016/j.tifs.2004.01.008

Practical applications of vacuum impregnation in fruit and vegetable processing

Yanyun Zhao; Jing Xie

Palabras clave: Food Science; Biotechnology.

Pp. 434-451

doi: 10.1016/j.tifs.2003.12.010

New formulations for healthier dry fermented sausages: a review

E. Muguerza; O. Gimeno; D. Ansorena; I. Astiasarán

Palabras clave: Food Science; Biotechnology.

Pp. 452-457

doi: 10.1016/j.tifs.2003.12.005

The proteins of the milk fat globule membrane in the balance

Paolo Riccio

Palabras clave: Food Science; Biotechnology.

Pp. 458-461

doi: 10.1016/j.tifs.2004.02.009

Viable but non-culturable forms of food and waterborne bacteria: Quo Vadis?

Neil J. Rowan

Palabras clave: Food Science; Biotechnology.

Pp. 462-467