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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(05)00048-8

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 125

doi: 10.1016/j.tifs.2005.03.001

Palabras clave: Food Science; Biotechnology.

Pp. 126-127

doi: 10.1016/j.tifs.2004.10.001

UV hormesis in fruits: a concept ripe for commercialisation

Gilbert Shama; Peter Alderson

Palabras clave: Food Science; Biotechnology.

Pp. 128-136

doi: 10.1016/j.tifs.2004.11.002

Significance of the lactoperoxidase system in the dairy industry and its potential applications: a review

Eyassu Seifu; Elna M. Buys; E.F. Donkin

Palabras clave: Biotechnology; Food Science.

Pp. 137-154

doi: 10.1016/j.tifs.2004.09.001

The European Nutrigenomics Organisation: linking genomics, nutrition and health research (NuGO)

Siân B. Astley; Ruan M. Elliott

Palabras clave: Food Science; Biotechnology.

Pp. 155-161

doi: 10.1016/j.tifs.2004.10.002

Safe storage and distribution of water in food factories

EHEDG Update

Palabras clave: Food Science; Biotechnology.

Pp. 162-165

doi: 10.1016/j.tifs.2004.04.008

Functional-food protected by biomonitoring of reactive oxygen species (ROS)?

Alan Wiseman

Palabras clave: Food Science; Biotechnology.

Pp. 166-168

doi: 10.1016/j.tifs.2004.04.007

Greener food-bioprocessing: enzymic avoidance of detected-toxicant recycling or discharge

Alan Wiseman

Palabras clave: Food Science; Biotechnology.

Pp. 169-170

doi: 10.1016/j.tifs.2004.02.006

Gopinadhan Paliyath

Palabras clave: Food Science; Biotechnology.

Pp. 171-172

doi: 10.1016/j.tifs.2004.02.007

P. Vincent Hegarty

Palabras clave: Food Science; Biotechnology.

Pp. 172