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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.2004.10.005

Advances in the use of high hydrostatic pressure for processing cereal grains and legumes

Y. Estrada-Girón; B.G. Swanson; G.V. Barbosa-Cánovas

Palabras clave: Food Science; Biotechnology.

Pp. 194-203

doi: 10.1016/j.tifs.2004.09.004

Qualitative methodology for efficient food chain design

Radhika K. Apaiah; Eligius M.T. Hendrix; Gerrit Meerdink; Anita R. Linnemann

Palabras clave: Food Science; Biotechnology.

Pp. 204-214

doi: 10.1016/j.tifs.2004.09.006

D. dietary anticancer isothiocyanates (ITC) in Brassica raise the reduced-glutathione barrier to DNA-damage in the colon?

Alan Wiseman

Palabras clave: Food Science; Biotechnology.

Pp. 215-216

doi: 10.1016/j.tifs.2005.01.007

Economic growth through connecting the academic and business worlds

Palabras clave: Food Science; Biotechnology.

Pp. 217

doi: 10.1016/j.tifs.2005.01.006

Safety and quality of traditional foods

Palabras clave: Food Science; Biotechnology.

Pp. 218

doi: 10.1016/j.tifs.2004.09.003

Elizabeth K. Lund

Palabras clave: Food Science; Biotechnology.

Pp. 219-220

doi: 10.1016/j.tifs.2004.08.004

D.W. Stanley

Palabras clave: Food Science; Biotechnology.

Pp. 220

doi: 10.1016/j.tifs.2005.04.001

Calendar-16/5

Palabras clave: Food Science; Biotechnology.

Pp. 221-222

doi: 10.1016/s0924-2244(05)00119-6

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 223

doi: 10.1016/j.tifs.2005.03.017

EUROFOODFOLATE 2004

Paul M. Finglas; Ana Brzozowska; Wojciech Roszkowski

Palabras clave: Food Science; Biotechnology.

Pp. 224