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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.2006.10.016

Hygiene in food factories of the future

David Napper

Palabras clave: Food Science; Biotechnology.

Pp. S83-S88

doi: 10.1016/j.tifs.2006.10.005

Hygienic design solutions for food conveyor belts

O. Heide

Palabras clave: Food Science; Biotechnology.

Pp. S89-S92

doi: 10.1016/j.tifs.2006.10.007

Evolution of the food industry – People, tools and machines

Maggie Duke-Rohner

Palabras clave: Food Science; Biotechnology.

Pp. S9-S12

doi: 10.1016/j.tifs.2006.11.022

Safe and hygienic water treatment in food factories

Palabras clave: Food Science; Biotechnology.

Pp. S93-S98

doi: 10.1016/s0924-2244(06)00325-6

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 1

doi: 10.1016/j.tifs.2006.10.014

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 2-3

doi: 10.1016/j.tifs.2006.07.013

Antitumor polysaccharides from mushrooms: a review on their isolation process, structural characteristics and antitumor activity

M. Zhang; S.W. Cui; P.C.K. Cheung; Q. Wang

Palabras clave: Food Science; Biotechnology.

Pp. 4-19

doi: 10.1016/j.tifs.2006.07.014

How to learn consumer preferences from the analysis of sensory data by means of support vector machines (SVM)

Antonio Bahamonde; Jorge Díez; José Ramón Quevedo; Oscar Luaces; Juan José del Coz

Palabras clave: Food Science; Biotechnology.

Pp. 20-28

doi: 10.1016/j.tifs.2006.07.015

Towards sustainable and efficient use of fishery resources: present and future trends

M. Blanco; C.G. Sotelo; M.J. Chapela; R.I. Pérez-Martín

Palabras clave: Food Science; Biotechnology.

Pp. 29-36

doi: 10.1016/j.tifs.2006.07.011

Shelf-life estimation from accelerated storage data

Maria G. Corradini; Micha Peleg

Palabras clave: Food Science; Biotechnology.

Pp. 37-47