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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)00150-5

Calender

Palabras clave: Food Science; Biotechnology.

Pp. 468-470

doi: 10.1016/s0924-2244(04)00170-0

Editorial Board / Contents

Palabras clave: Food Science; Biotechnology.

Pp. 471

doi: 10.1016/s0924-2244(04)00167-0

Contents Digest, 15/10

Palabras clave: Food Science; Biotechnology.

Pp. 472-473

doi: 10.1016/j.tifs.2004.04.005

Determinants of product and process innovation in small food manufacturing1The content of the paper is the responsibility of the first three authors. firms1

Tessa Avermaete; Jacques Viaene; Eleanor J. Morgan; Eamonn Pitts; Nick Crawford; Denise Mahon

Palabras clave: Food Science; Biotechnology.

Pp. 474-483

doi: 10.1016/j.tifs.2004.04.0094

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

Rémi Baker; Christoph Günther

Palabras clave: Food Science; Biotechnology.

Pp. 484-488

doi: 10.1016/j.tifs.2004.03.004

Consumer orientation of product developers and their product perception compared to that of consumers

S.J. Sijtsema; G.B.C. Backus; A.R. Linnemann; W.M.F. Jongen

Palabras clave: Food Science; Biotechnology.

Pp. 489-497

doi: 10.1016/j.tifs.2004.03.003

The lactic acid bacteria, the food chain, and their regulation

Stephen Wessels; Lars Axelsson; Egon Bech Hansen; Luc De Vuyst; Svend Laulund; Liisa Lähteenmäki; Sven Lindgren; Beat Mollet; Seppo Salminen; Atte von Wright

Palabras clave: Food Science; Biotechnology.

Pp. 498-505

doi: 10.1016/j.tifs.2004.02.008

An economic assessment of proteins recovery from fish meal effluents by ultrafiltration

Maria Diná Afonso; Javier Ferrer; Rodrigo Bórquez

Palabras clave: Food Science; Biotechnology.

Pp. 506-512

doi: 10.1016/s0924-2244(04)00177-3

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 513-514

doi: 10.1016/s0924-2244(04)00197-9

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 517