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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.2005.09.009

State diagram of foods: Its potential use in food processing and product stability

Mohammad Shafiur Rahman

Palabras clave: Food Science; Biotechnology.

Pp. 129-141

doi: 10.1016/j.tifs.2006.01.009

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 142-143

doi: 10.1016/s0924-2244(06)00043-4

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 145

doi: 10.1016/j.tifs.2006.02.006

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 146-147

doi: 10.1016/j.tifs.2005.12.003

Irradiation for better foods

J. Farkas

Palabras clave: Food Science; Biotechnology.

Pp. 148-152

doi: 10.1016/j.tifs.2005.10.012

Design of hot air drying for better foods

Piotr P. Lewicki

Palabras clave: Food Science; Biotechnology.

Pp. 153-163

doi: 10.1016/j.tifs.2005.08.007

The role of muscle enzymes in dry-cured meat products with different drying conditions

Fidel Toldrá

Palabras clave: Food Science; Biotechnology.

Pp. 164-168

doi: 10.1016/j.tifs.2005.11.014

Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films

S. Di Marzo; R. Di Monaco; S. Cavella; R. Romano; I. Borriello; P. Masi

Palabras clave: Food Science; Biotechnology.

Pp. 169-176

doi: 10.1016/j.tifs.2005.11.013

Optimisation of dehydration and rehydration properties of cooked chickpeas (Cicer arietinum L.) undergoing microwave–hot air combination drying

A. Gowen; N. Abu-Ghannam; J. Frias; J. Oliveira

Palabras clave: Food Science; Biotechnology.

Pp. 177-183

doi: 10.1016/j.tifs.2005.11.015

Consumer-driven food product development

Anita R. Linnemann; Marco Benner; Ruud Verkerk; Martinus A.J.S. van Boekel

Palabras clave: Food Science; Biotechnology.

Pp. 184-190