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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.2004.06.004

Molecular taxonomy and genetics of sourdough lactic acid bacteria

Matthias A. Ehrmann; Rudi F. Vogel

Palabras clave: Food Science; Biotechnology.

Pp. 31-42

doi: 10.1016/j.tifs.2004.02.012

The sourdough microflora: biodiversity and metabolic interactions

Luc De Vuyst; Patricia Neysens

Palabras clave: Food Science; Biotechnology.

Pp. 43-56

doi: 10.1016/j.tifs.2004.02.013

Biochemistry and physiology of sourdough lactic acid bacteria

M. Gobbetti; M. De Angelis; A. Corsetti; R. Di Cagno

Palabras clave: Food Science; Biotechnology.

Pp. 57-69

doi: 10.1016/j.tifs.2004.02.014

Antifungal lactic acid bacteria as biopreservatives

Johan Schnürer; Jesper Magnusson

Palabras clave: Food Science; Biotechnology.

Pp. 70-78

doi: 10.1016/j.tifs.2004.02.015

Exopolysaccharides from cereal-associated lactobacilli

Markus Tieking; Michael G. Gänzle

Palabras clave: Food Science; Biotechnology.

Pp. 79-84

doi: 10.1016/j.tifs.2004.03.007

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

A. Hansen; P. Schieberle

Palabras clave: Food Science; Biotechnology.

Pp. 85-94

doi: 10.1016/j.tifs.2004.02.016

Kinetics and modelling of sourdough lactic acid bacteria

Patricia Neysens; Luc De Vuyst

Palabras clave: Food Science; Biotechnology.

Pp. 95-103

doi: 10.1016/j.tifs.2004.03.008

Potential of sourdough for healthier cereal products

K. Katina; E. Arendt; K.-H. Liukkonen; K. Autio; L. Flander; K. Poutanen

Palabras clave: Food Science; Biotechnology.

Pp. 104-112

doi: 10.1016/j.tifs.2004.04.012

Bread technology and sourdough technology

Pieter Decock; Stefan Cappelle

Palabras clave: Food Science; Biotechnology.

Pp. 113-120

doi: 10.1016/j.tifs.2005.01.004

Trends in Food Science and Technology

Palabras clave: Food Science; Biotechnology.

Pp. 121-123