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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.2004.04.011

Functional Foods

Rosemary L. Walzem

Palabras clave: Food Science; Biotechnology.

Pp. 518

doi: 10.1016/j.tifs.2004.01.010

Chronic disease: long-term outcomes of metabolic dysfunction

Rosemary L. Walzem

Palabras clave: Food Science; Biotechnology.

Pp. 519-527

doi: 10.1016/j.tifs.2004.03.006

Plasma LDL cholesterol lowering by plant phytosterols in a hamster model

Wallace H. Yokoyama

Palabras clave: Food Science; Biotechnology.

Pp. 528-531

doi: 10.1016/j.tifs.2004.03.0054

Old paths new directions: the use of functional foods in the treatment of obesity

Virginia Lee Mermel

Palabras clave: Food Science; Biotechnology.

Pp. 532-540

doi: 10.1016/j.tifs.2004.01.009

Metabolic assessment—a key to nutritional strategies for health

J.B. German; S.M. Watkins

Palabras clave: Food Science; Biotechnology.

Pp. 541-549

doi: 10.1016/s0924-2244(04)00187-6

Calendar 15/11

Palabras clave: Food Science; Biotechnology.

Pp. 550-551

doi: 10.1016/s0924-2244(04)00234-1

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 553

doi: 10.1016/j.tifs.2004.11.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 554

doi: 10.1016/s0924-2244(04)00243-2

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 554-554

doi: 10.1016/j.tifs.2004.09.002

Vacuum cooling for the food industry—a review of recent research advances

Liyun Zheng; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 555-568