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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.2005.06.003

Consumer attitudes to enzymes in food production

Helle Alsted Søndergaard; Klaus G. Grunert; Joachim Scholderer

Palabras clave: Food Science; Biotechnology.

Pp. 466-474

doi: 10.1016/j.tifs.2005.02.005

G.S. Mittal

Palabras clave: Food Science; Biotechnology.

Pp. 475

doi: 10.1016/j.tifs.2005.03.003

Book Review

Hans van Amelsvoort

Palabras clave: Food Science; Biotechnology.

Pp. 475-476

doi: 10.1016/j.tifs.2005.04.003

J.L. Le Quéré

Palabras clave: Food Science; Biotechnology.

Pp. 477

doi: 10.1016/j.tifs.2005.05.004

W. van Dokkum

Palabras clave: Food Science; Biotechnology.

Pp. 477-478

doi: 10.1016/j.tifs.2005.09.002

Trends in Food Science and Technology

Palabras clave: Food Science; Biotechnology.

Pp. 479-480

doi: 10.1016/s0924-2244(05)00254-2

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 481

doi: 10.1016/j.tifs.2005.09.008

Content Digest

Palabras clave: Food Science; Biotechnology.

Pp. 482-483

doi: 10.1016/j.tifs.2005.07.003

Quantitative structure activity relationship modelling of peptides and proteins as a tool in food science

Are Hugo Pripp; Tomas Isaksson; Leszek Stepaniak; Terje Sørhaug; Ylva Ardö

Palabras clave: Food Science; Biotechnology.

Pp. 484-494

doi: 10.1016/j.tifs.2005.07.006

New approach to model rehydration of dry food particulates utilizing principles of liquid transport in porous media

I. Sam Saguy; Alejandro Marabi; Rony Wallach

Palabras clave: Food Science; Biotechnology.

Pp. 495-506