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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.2005.12.007

Trends in muco-adhesive analysis

Stephen E. Harding

Palabras clave: Food Science; Biotechnology.

Pp. 255-262

doi: 10.1016/j.tifs.2005.11.016

Probing the future in functional soft drinks on the nanometre scale—towards tooth friendly soft drinks

Klaus D. Jandt

Palabras clave: Food Science; Biotechnology.

Pp. 263-271

doi: 10.1016/j.tifs.2005.12.011

Food protein-based materials as nutraceutical delivery systems

Lingyun Chen; Gabriel E. Remondetto; Muriel Subirade

Palabras clave: Food Science; Biotechnology.

Pp. 272-283

doi: 10.1016/j.tifs.2006.03.001

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 284-285

doi: 10.1016/s0924-2244(06)00094-x

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 287

doi: 10.1016/j.tifs.2006.03.002

Contents digest

Palabras clave: Food Science; Biotechnology.

Pp. 288

doi: 10.1016/j.tifs.2005.11.010

Novel foods and food allergies: A review of the issues

Margreet C. van Putten; Lynn J. Frewer; Luud J.W.J Gilissen; Bart Gremmen; Ad A.C.M. Peijnenburg; Harry J. Wichers

Palabras clave: Food Science; Biotechnology.

Pp. 289-299

doi: 10.1016/j.tifs.2005.12.004

Recent advances in extraction of nutraceuticals from plants

Lijun Wang; Curtis L. Weller

Palabras clave: Food Science; Biotechnology.

Pp. 300-312

doi: 10.1016/j.tifs.2005.12.005

The development of regulations of Chinese herbal medicines for both medicinal and food uses

C.-F. Chau; S.-H. Wu

Palabras clave: Food Science; Biotechnology.

Pp. 313-323

doi: 10.1016/j.tifs.2005.11.011

The Maillard reaction in food: Progress made, challenges ahead—Conference Report from the Eighth International Symposium on the Maillard Reaction

Juliet A. Gerrard

Palabras clave: Food Science; Biotechnology.

Pp. 324-330