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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.2006.04.012

Bioactive packaging: turning foods into healthier foods through biomaterials

Amparo Lopez-Rubio; Rafael Gavara; Jose M. Lagaron

Palabras clave: Food Science; Biotechnology.

Pp. 567-575

doi: 10.1016/j.tifs.2006.07.006

Calendar (17-10)

Palabras clave: Food Science; Biotechnology.

Pp. 576

doi: 10.1016/s0924-2244(06)00258-5

Editorial Board / Contents

Palabras clave: Food Science; Biotechnology.

Pp. 577

doi: 10.1016/j.tifs.2006.08.003

Palabras clave: Food Science; Biotechnology.

Pp. 578

doi: 10.1016/j.tifs.2006.05.003

Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

Manuel Pinelo; Anis Arnous; Anne S. Meyer

Palabras clave: Food Science; Biotechnology.

Pp. 579-590

doi: 10.1016/j.tifs.2006.05.002

Recent advances in application of modified starches for breadmaking

Megumi Miyazaki; Pham Van Hung; Tomoko Maeda; Naofumi Morita

Palabras clave: Food Science; Biotechnology.

Pp. 591-599

doi: 10.1016/j.tifs.2006.05.004

Computational fluid dynamics (CFD) – an effective and efficient design and analysis tool for the food industry: A review

Tomás Norton; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 600-620

doi: 10.1016/j.tifs.2006.06.002

Hygienic engineering of fluid bed and spray dryer plants

E. Moens-Go Yanko

Palabras clave: Food Science; Biotechnology.

Pp. 621-625

doi: 10.1016/j.tifs.2006.06.001

Shio Segi

Palabras clave: Food Science; Biotechnology.

Pp. 626

doi: 10.1016/j.tifs.2006.07.001

Michael C. Archer

Palabras clave: Food Science; Biotechnology.

Pp. 626-627