Catálogo de publicaciones - revistas

Compartir en
redes sociales

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.2006.07.009

Massimo Marcone

Palabras clave: Food Science; Biotechnology.

Pp. 110

doi: 10.1016/s0924-2244(06)00386-4

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 111

doi: 10.1016/j.tifs.2006.11.024

WITHDRAWN: EHEDG Guideline 34

EHEDG

Palabras clave: Food Science; Biotechnology.

Pp. No disponible

doi: 10.1016/s0924-2244(07)00017-9

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 113

doi: 10.1016/j.tifs.2007.01.006

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 114-116

doi: 10.1016/j.tifs.2006.10.022

Chitin/chitosan: modifications and their unlimited application potential—an overview

K.V. Harish Prashanth; R.N. Tharanathan

Palabras clave: Food Science; Biotechnology.

Pp. 117-131

doi: 10.1016/j.tifs.2006.11.003

Dynamic rheological properties of wheat flour dough and proteins

Yihu Song; Qiang Zheng

Palabras clave: Food Science; Biotechnology.

Pp. 132-138

doi: 10.1016/j.tifs.2006.11.004

Effects and future trends of casein phosphopeptides on zinc bioavailability

Esther Miquel; Rosaura Farré

Palabras clave: Food Science; Biotechnology.

Pp. 139-143

doi: 10.1016/j.tifs.2006.09.005

Effects of acidity and molecular size on bacteriostatic properties of beer hop derivates

Carlos A. Blanco; Antonio Rojas; Dieudonné Nimubona

Palabras clave: Food Science; Biotechnology.

Pp. 144-149

doi: 10.1016/j.tifs.2006.10.020

An explorative study on the systematic development of tomato ketchup with potential health benefits using the Chain Information Model

M. Benner; A.R. Linnemann; W.M.F. Jongen; P. Folstar

Palabras clave: Food Science; Biotechnology.

Pp. 150-158