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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.2006.02.001

Calendar (17-4)

Palabras clave: Food Science; Biotechnology.

Pp. 191-192

doi: 10.1016/s0924-2244(06)00070-7

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 193

doi: 10.1016/j.tifs.2006.01.004

Delivery of functionality in complex food systems: introduction

Job Ubbink; Raffaele Mezzenga

Palabras clave: Food Science; Biotechnology.

Pp. 194-195

doi: 10.1016/j.tifs.2005.12.009

Unique milk protein based nanotubes: Food and nanotechnology meet

J.F. Graveland-Bikker; C.G. de Kruif

Palabras clave: Food Science; Biotechnology.

Pp. 196-203

doi: 10.1016/j.tifs.2005.12.012

Monoglyceride self-assembly structures as delivery vehicles

L. Sagalowicz; M.E. Leser; H.J. Watzke; M. Michel

Palabras clave: Food Science; Biotechnology.

Pp. 204-214

doi: 10.1016/j.tifs.2005.11.001

Multi-scale modelling of polymers: Perspectives for food materials

Hans Jörg Limbach; Kurt Kremer

Palabras clave: Food Science; Biotechnology.

Pp. 215-219

doi: 10.1016/j.tifs.2005.11.009

Design of liquid-crystalline foods via field theoretic computer simulations

Raffaele Mezzenga; Won Bo Lee; Glenn H. Fredrickson

Palabras clave: Food Science; Biotechnology.

Pp. 220-226

doi: 10.1016/j.tifs.2005.11.007

Structural features of starch-flavor complexation in food model systems

Béatrice Conde-Petit; Felix Escher; Jeannette Nuessli

Palabras clave: Food Science; Biotechnology.

Pp. 227-235

doi: 10.1016/j.tifs.2005.11.008

Understanding and controlling the behaviour of aroma compounds in thermally processed foods

Kris B. de Roos

Palabras clave: Food Science; Biotechnology.

Pp. 236-243

doi: 10.1016/j.tifs.2006.01.007

Physical approaches for the delivery of active ingredients in foods

Job Ubbink; Jessica Krüger

Palabras clave: Food Science; Biotechnology.

Pp. 244-254