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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.2006.08.001

Integration of hygienic and aseptic systems

E. Moens

Palabras clave: Food Science; Biotechnology.

Pp. 48-58

doi: 10.1016/j.tifs.2006.11.001

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 59

doi: 10.1016/s0924-2244(06)00383-9

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 61

doi: 10.1016/j.tifs.2006.12.002

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 62-63

doi: 10.1016/j.tifs.2006.08.004

Microbial metabolism and prebiotic potency of arabinoxylan oligosaccharides in the human intestine

Charlotte Grootaert; Jan A. Delcour; Christophe M. Courtin; Willem F. Broekaert; Willy Verstraete; Tom Van de Wiele

Palabras clave: Food Science; Biotechnology.

Pp. 64-71

doi: 10.1016/j.tifs.2006.09.003

Theory and application of near infrared reflectance spectroscopy in determination of food quality

Haiyan Cen; Yong He

Palabras clave: Food Science; Biotechnology.

Pp. 72-83

doi: 10.1016/j.tifs.2006.09.004

Potential perspectives of bio-nanocomposites for food packaging applications

Andrea Sorrentino; Giuliana Gorrasi; Vittoria Vittoria

Palabras clave: Food Science; Biotechnology.

Pp. 84-95

doi: 10.1016/j.tifs.2006.07.012

Declaration of allergens on the label of food products purchased on the European market

Arjon J. van Hengel

Palabras clave: Food Science; Biotechnology.

Pp. 96-100

doi: 10.1016/j.tifs.2006.09.002

Risk assessment of GM stacked events obtained from crosses between GM events

A. De Schrijver; Y. Devos; M. Van den Bulcke; P. Cadot; M. De Loose; D. Reheul; M. Sneyers

Palabras clave: Food Science; Biotechnology.

Pp. 101-109

doi: 10.1016/j.tifs.2006.07.004

Ronald E. Subden

Palabras clave: Food Science; Biotechnology.

Pp. 110