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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.2005.08.003

Food composition databases

Carol Ottley

Palabras clave: Food Science; Biotechnology.

Pp. 507-509

doi: 10.1016/j.tifs.2005.07.002

Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease

J.A. Gerrard; K.H. Sutton

Palabras clave: Food Science; Biotechnology.

Pp. 510-512

doi: 10.1016/j.tifs.2005.07.005

The Chemistry of Oils and Fats

Alejandro G. Marangoni

Palabras clave: Food Science; Biotechnology.

Pp. 513

doi: 10.1016/j.tifs.2005.07.004

New Food Product Development—From Concept to Market Place

Massimo Marcone

Palabras clave: Food Science; Biotechnology.

Pp. 513-514

doi: 10.1016/j.tifs.2005.06.001

Toxins in food

Gerrit J.A. Speijers

Palabras clave: Food Science; Biotechnology.

Pp. 514-517

doi: 10.1016/j.tifs.2005.05.005

Image Analysis of Food Microstructure

David W. Stanley

Palabras clave: Food Science; Biotechnology.

Pp. 517-518

doi: 10.1016/j.tifs.2005.09.003

Trends in Food Science and Technology—Vol. 15 (2004)Author Index

Palabras clave: Food Science; Biotechnology.

Pp. 519-527

doi: 10.1016/j.tifs.2005.10.001

Editorial

Palabras clave: Food Science; Biotechnology.

Pp. 528-529

doi: 10.1016/s0924-2244(05)00291-8

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 531

doi: 10.1016/j.tifs.2005.10.010

Contents digest

Palabras clave: Food Science; Biotechnology.

Pp. 532