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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.2006.10.003

President's Welcome

Matilda Freund

Palabras clave: Food Science; Biotechnology.

Pp. S3

doi: 10.1016/j.tifs.2006.10.019

Adhesion – where cleaning starts

Ulrich Bobe; Jürgen Hofmann; Karl Sommer; Uwe Beck; Georg Reiners

Palabras clave: Food Science; Biotechnology.

Pp. S36-S39

doi: 10.1016/j.tifs.2006.10.017

European hygienic engineering and design group

E. Go Yanko

Palabras clave: Food Science; Biotechnology.

Pp. S4-S5

doi: 10.1016/j.tifs.2006.11.025

Materials of construction for equipment in contact with food

Palabras clave: Food Science; Biotechnology.

Pp. S40-S50

doi: 10.1016/j.tifs.2006.10.015

From the Secretariat

Ellen Go Yanko

Palabras clave: Food Science; Biotechnology.

Pp. S5-S6

doi: 10.1016/j.tifs.2006.11.009

Ainia Advert

Palabras clave: Food Science; Biotechnology.

Pp. S50

doi: 10.1016/j.tifs.2006.11.007

Juergen Loehrke GmbH Advert

Palabras clave: Food Science; Biotechnology.

Pp. S51

doi: 10.1016/j.tifs.2006.10.009

A dose of diligence – Certification of equipment and components

E. Go Yanko

Palabras clave: Food Science; Biotechnology.

Pp. S52-S54

doi: 10.1016/j.tifs.2006.11.021

A method for assessing the in-place cleanability of food-processing equipment

Palabras clave: Food Science; Biotechnology.

Pp. S54-S58

doi: 10.1016/j.tifs.2006.10.012

Improving the cleaning effect by changing average velocity

Bo B.B. Jensen; Mette Stenby; Dres Foged Nielsen

Palabras clave: Food Science; Biotechnology.

Pp. S58-S63