Catálogo de publicaciones - revistas

Compartir en
redes sociales

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.2005.03.015

The effect of folate-binding proteins on bioavailability of folate from milk products

M. Verwei; K. Arkbåge; J.P. Groten; C. Witthöft; H. vandenBerg; R. Havenaar

Palabras clave: Food Science; Biotechnology.

Pp. 307-310

doi: 10.1016/j.tifs.2005.03.014

Inherent biodiversity of folate content and composition in yeasts

Sofia Hjortmo; Johan Patring; Jelena Jastrebova; Thomas Andlid

Palabras clave: Food Science; Biotechnology.

Pp. 311-316

doi: 10.1016/j.tifs.2005.03.004

The increased amount of vitamin B12 in serum is needed to minimize the uracil misincorporation into DNA during folate supplementation

Malgorzata Kalemba; Urszula Wojciech; Tomasz Milewicz; Maria Kapiszewska

Palabras clave: Food Science; Biotechnology.

Pp. 317-320

doi: 10.1016/j.tifs.2005.05.002

Calendar (16/6)

Palabras clave: Food Science; Biotechnology.

Pp. 321-322

doi: 10.1016/s0924-2244(05)00168-8

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 323

doi: 10.1016/j.tifs.2005.07.008

Palabras clave: Food Science; Biotechnology.

Pp. 324

doi: 10.1016/j.tifs.2005.01.008

The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables

Federico Gómez Galindo; Pietro Rocculi; Lars Wadsö; Ingegerd Sjöholm

Palabras clave: Food Science; Biotechnology.

Pp. 325-331

doi: 10.1016/j.tifs.2005.02.001

Need for research to support consumer confidence in the growing organic food market

Yona Siderer; Alain Maquet; Elke Anklam

Palabras clave: Food Science; Biotechnology.

Pp. 332-343

doi: 10.1016/j.tifs.2005.02.002

The anti-carcinogenic and anti-atherogenic effects of lycopene: a review

Adetayo O. Omoni; Rotimi E. Aluko

Palabras clave: Food Science; Biotechnology.

Pp. 344-350

doi: 10.1016/j.tifs.2005.02.004

Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems

Anna Gramza; Jozef Korczak

Palabras clave: Food Science; Biotechnology.

Pp. 351-358