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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.2005.02.006

Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality?

Laurent Dufossé; Patrick Galaup; Anina Yaron; Shoshana Malis Arad; Philippe Blanc; Kotamballi N. Chidambara Murthy; Gokare A. Ravishankar

Palabras clave: Food Science; Biotechnology.

Pp. 389-406

doi: 10.1016/j.tifs.2005.04.004

Not just colors—carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit

Efraim Lewinsohn; Yaron Sitrit; Einat Bar; Yaniv Azulay; Mwafaq Ibdah; Ayala Meir; Emanuel Yosef; Dani Zamir; Yaakov Tadmor

Palabras clave: Food Science; Biotechnology.

Pp. 407-415

doi: 10.1016/j.tifs.2005.03.018

Occurrence of carotenoid cis-isomers in food: Technological, analytical, and nutritional implications

Andreas Schieber; Reinhold Carle

Palabras clave: Food Science; Biotechnology.

Pp. 416-422

doi: 10.1016/j.tifs.2005.03.019

Tracking color and pigment changes in anthocyanin products

Ronald E. Wrolstad; Robert W. Durst; Jungmin Lee

Palabras clave: Food Science; Biotechnology.

Pp. 423-428

doi: 10.1016/j.tifs.2005.08.001

Calendar (16/9)

Palabras clave: Food Science; Biotechnology.

Pp. 429-430

doi: 10.1016/s0924-2244(05)00210-4

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 431

doi: 10.1016/j.tifs.2005.09.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 432

doi: 10.1016/j.tifs.2005.07.001

Quality and authenticity control of fruit purées, fruit preparations and jams—a review

R. Fügel; R. Carle; A. Schieber

Palabras clave: Food Science; Biotechnology.

Pp. 433-441

doi: 10.1016/j.tifs.2005.05.003

Recent trends in the microbial production, analysis and application of Fructooligosaccharides

P.T. Sangeetha; M.N. Ramesh; S.G. Prapulla

Palabras clave: Food Science; Biotechnology.

Pp. 442-457

doi: 10.1016/j.tifs.2005.03.011

New applications of fibres in foods: Addition to fishery products

A.J. Borderías; I. Sánchez-Alonso; M. Pérez-Mateos

Palabras clave: Food Science; Biotechnology.

Pp. 458-465