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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.2005.10.007

Ochratoxin A in grapes and grape-derived products

János Varga; Zofia Kozakiewicz

Palabras clave: Food Science; Biotechnology.

Pp. 72-81

doi: 10.1016/j.tifs.2005.10.003

Wheat-gluten uses and industry needs

L. Day; M.A. Augustin; I.L. Batey; C.W. Wrigley

Palabras clave: Food Science; Biotechnology.

Pp. 82-90

doi: 10.1016/j.tifs.2005.09.005

R. Subden

Palabras clave: Food Science; Biotechnology.

Pp. 91

doi: 10.1016/j.tifs.2005.07.009

A. Marangoni

Palabras clave: Food Science; Biotechnology.

Pp. 91-92

doi: 10.1016/j.tifs.2005.12.002

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 93-94

doi: 10.1016/s0924-2244(06)00020-3

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 95

doi: 10.1016/j.tifs.2006.01.010

Palabras clave: Food Science; Biotechnology.

Pp. 96

doi: 10.1016/j.tifs.2005.10.008

Pectin: new insights into an old polymer are starting to gel

William G.T Willats; J. Paul Knox; Jørn Dalgaard Mikkelsen

Palabras clave: Food Science; Biotechnology.

Pp. 97-104

doi: 10.1016/j.tifs.2005.10.013

Migration of plasticizers from PVC gaskets of lids for glass jars into oily foods: Amount of gasket material in food contact, proportion of plasticizer migrating into food and compliance testing by simulation

Anja Fankhauser-Noti; Koni Grob

Palabras clave: Food Science; Biotechnology.

Pp. 105-112

doi: 10.1016/j.tifs.2005.11.006

Recent applications of image texture for evaluation of food qualities—a review

Chaoxin Zheng; Da-Wen Sun; Liyun Zheng

Palabras clave: Food Science; Biotechnology.

Pp. 113-128