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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.2006.01.008

Review of quality factors on wine ageing in oak barrels

Teresa Garde-Cerdán; Carmen Ancín-Azpilicueta

Palabras clave: Food Science; Biotechnology.

Pp. 438-447

doi: 10.1016/j.tifs.2005.12.006

Waxy and high-amylose wheat starches and flours—characteristics, functionality and application

Pham Van Hung; Tomoko Maeda; Naofumi Morita

Palabras clave: Food Science; Biotechnology.

Pp. 448-456

doi: 10.1016/j.tifs.2006.02.003

New insights into consumer-led food product development

A.I.A. Costa; W.M.F. Jongen

Palabras clave: Food Science; Biotechnology.

Pp. 457-465

doi: 10.1016/j.tifs.2005.11.005

Gopinadhan Paliyath

Palabras clave: Food Science; Biotechnology.

Pp. 466-467

doi: 10.1016/j.tifs.2006.01.003

Encapsulated and Powdered Foods

Yulai Jin

Palabras clave: Food Science; Biotechnology.

Pp. 467-468

doi: 10.1016/s0924-2244(06)00174-9

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 469-469

doi: 10.1016/j.tifs.2006.04.003

Innovations in traditional foodsEFFOST 2005 conference

P FITO; F TOLDRA

Palabras clave: Food Science; Biotechnology.

Pp. 470-470

doi: 10.1016/j.tifs.2006.04.007

Risk assessment of chemicals in European traditional foods

J LARSEN

Palabras clave: Food Science; Biotechnology.

Pp. 471-481

doi: 10.1016/j.tifs.2006.02.002

Methods for rapid detection of chemical and veterinary drug residues in animal foods

F TOLDRA; M REIG

Palabras clave: Food Science; Biotechnology.

Pp. 482-489

doi: 10.1016/j.tifs.2006.04.008

Quantification of DNA from genetically modified organisms in composite and processed foods

K ENGEL; F MOREANO; A EHLERT; U BUSCH

Palabras clave: Food Science; Biotechnology.

Pp. 490-497