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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

Tabla de contenidos

Biotechnology and food safety

Sibel Roller

Palabras clave: Food Science; Biotechnology.

Pp. 232-233

News

Palabras clave: Food Science; Biotechnology.

Pp. 233-234

Labelling dilemmas for the food scientist

John O'Brien

Palabras clave: Food Science; Biotechnology.

Pp. 235

European and US federal food regulations: current issues

Jane Smith; Jackie Dransfield

Palabras clave: Food Science; Biotechnology.

Pp. 236-240

Low-calorie fat substitutes

Rekha S. Singhal; A.K. Gupta; P.R. Kulkarni

Palabras clave: Food Science; Biotechnology.

Pp. 241-244

Chemosensory changes with aging

Beverly J. Tepper; Agnes Genillard-Stoerr

Palabras clave: Food Science; Biotechnology.

Pp. 244-246

Bacteriocin production by lactic acid bacteria: potential for use in meat preservation

M.E. Stiles; J.W. Hastings

Palabras clave: Food Science; Biotechnology.

Pp. 247-251

New methods in mass spectrometry of proteins

Ronald Beavis

Palabras clave: Food Science; Biotechnology.

Pp. 251-253

What is dietary fibre?

Thomas F. Schweizer

Palabras clave: Food Science; Biotechnology.

Pp. 254-255

Thermal generation of aromas (ACS symposium series no. 409)

H.E. Nursten

Palabras clave: Food Science; Biotechnology.

Pp. 255-258