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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.2004.10.004

Alexandra Smith

Palabras clave: Food Science; Biotechnology.

Pp. 359

doi: 10.1016/j.tifs.2005.01.001

Silvana Martini

Palabras clave: Food Science; Biotechnology.

Pp. 359-360

doi: 10.1016/j.tifs.2005.01.002

Samuel T.G. Phua; Ken Davey

Palabras clave: Food Science; Biotechnology.

Pp. 360-361

doi: 10.1016/j.tifs.2005.01.003

Gopinadhan Paliyath

Palabras clave: Food Science; Biotechnology.

Pp. 361-363

doi: 10.1016/j.tifs.2005.02.003

Book Review

Marc G. Fortin

Palabras clave: Food Science; Biotechnology.

Pp. 363-364

doi: 10.1016/j.tifs.2005.07.007

Calendar (16/8)

Palabras clave: Food Science; Biotechnology.

Pp. 365-366

doi: 10.1016/s0924-2244(05)00185-8

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 367

doi: 10.1016/j.tifs.2005.06.002

Pigments in food, more than colours…

Laurent Dufossé; Adela Pintea

Palabras clave: Food Science; Biotechnology.

Pp. 368-369

doi: 10.1016/j.tifs.2005.03.020

Characterization and application of betalain pigments from plants of the Amaranthaceae

Yi-Zhong Cai; Mei Sun; Harold Corke

Palabras clave: Food Science; Biotechnology.

Pp. 370-376

doi: 10.1016/j.tifs.2005.02.007

Regulating the composition of anthocyanins and phenolic acids in a sweetpotato cell culture towards production of polyphenolic complex with enhanced physiological activity

Izabela Konczak; Norihiko Terahara; Makoto Yoshimoto; Makoto Nakatani; Masaru Yoshinaga; Osamu Yamakawa

Palabras clave: Food Science; Biotechnology.

Pp. 377-388