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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: 10.1016/0924-2244(91)90720-4

The Foodline scientific and technical, marketing and legislation databases

Julia M. Kernon

Palabras clave: Food Science; Biotechnology.

Pp. 276-278

doi: 10.1016/0924-2244(91)90721-t

Information technology and food composition databases

John C. Klensin

Palabras clave: Food Science; Biotechnology.

Pp. 279-282

doi: 10.1016/0924-2244(91)90722-u

Problems in nutritional analysis

John O'Brien

Palabras clave: Food Science; Biotechnology.

Pp. 283-285

doi: 10.1016/0924-2244(91)90723-v

Food descriptions using taxonomy and the ‘Langual’ system

Jean A.T. Pennington; Ritva R. Butrum

Palabras clave: Food Science; Biotechnology.

Pp. 285-288

doi: 10.1016/0924-2244(91)90724-w

Non-nutrient databases

K. Louekari; S. Salminen

Palabras clave: Food Science; Biotechnology.

Pp. 289-292

doi: 10.1016/0924-2244(91)90725-x

Databases in modern food microbiology

Martin B. Cole

Palabras clave: Food Science; Biotechnology.

Pp. 293-297

doi: 10.1016/0924-2244(91)90726-y

Databases for chemistry and molecular biology

A.J. Bleasby; L.S. Curwen; R.F. McMeeking; H.J. Sherman

Palabras clave: Food Science; Biotechnology.

Pp. 297-300

doi: 10.1016/0924-2244(91)90727-z

An overview of online information resources for food research

John O'Brien

Palabras clave: Food Science; Biotechnology.

Pp. 301-304

doi: 10.1016/0924-2244(91)90728-2

Omega-3 fatty acids in health and disease

G. Hornstra

Palabras clave: Food Science; Biotechnology.

Pp. 305

doi: 10.1016/0924-2244(91)90729-3

The preservation of food by irradiation

Hilary Stevenson

Palabras clave: Food Science; Biotechnology.

Pp. 305-306