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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.2006.03.005

Traditional foods: Why and how to sustain them

A TRICHOPOULOU; E VASILOPOULOU; K GEORGA; S SOUKARA; V DILIS

Palabras clave: Food Science; Biotechnology.

Pp. 498-504

doi: 10.1016/j.tifs.2006.04.004

Sources of natural phenolic antioxidants

B DIMITRIOS

Palabras clave: Food Science; Biotechnology.

Pp. 505-512

doi: 10.1016/j.tifs.2006.04.005

Minimal processing for healthy traditional foods

A ALLENDE; F TOMASBARBERAN; M GIL

Palabras clave: Food Science; Biotechnology.

Pp. 513-519

doi: 10.1016/j.tifs.2006.04.006

Calendar (17-9)

Palabras clave: Food Science; Biotechnology.

Pp. 520-520

doi: 10.1016/s0924-2244(06)00219-6

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 521

doi: 10.1016/j.tifs.2006.06.003

Palabras clave: Food Science; Biotechnology.

Pp. 522-523

doi: 10.1016/j.tifs.2006.04.011

Trends in microwave-related drying of fruits and vegetables

M. Zhang; J. Tang; A.S. Mujumdar; S. Wang

Palabras clave: Food Science; Biotechnology.

Pp. 524-534

doi: 10.1016/j.tifs.2006.04.009

Compilation of analytical methods and guidelines for the determination of selected model migrants from plastic packaging

A. Sanches Silva; R. Sendón García; I. Cooper; R. Franz; P. Paseiro Losada

Palabras clave: Food Science; Biotechnology.

Pp. 535-546

doi: 10.1016/j.tifs.2006.04.010

Nanoscale materials development – a food industry perspective

Peerasak Sanguansri; Mary Ann Augustin

Palabras clave: Food Science; Biotechnology.

Pp. 547-556

doi: 10.1016/j.tifs.2006.03.006

Flavour in sourdough breads: a review

Salim-ur-Rehman; Alistair Paterson; John R. Piggott

Palabras clave: Food Science; Biotechnology.

Pp. 557-566