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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/s0924-2244(07)00092-1

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 285

doi: 10.1016/s0924-2244(07)00115-x

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 287

doi: 10.1016/j.tifs.2007.04.006

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 288-289

doi: 10.1016/j.tifs.2007.02.002

Factors influencing rheological and textural qualities in chocolate – a review

Emmanuel Ohene Afoakwa; Alistair Paterson; Mark Fowler

Palabras clave: Food Science; Biotechnology.

Pp. 290-298

doi: 10.1016/j.tifs.2007.01.008

Impact evaluation of innovative and sustainable extraction technologies on olive oil quality

E. Chiacchierini; G. Mele; D. Restuccia; G. Vinci

Palabras clave: Food Science; Biotechnology.

Pp. 299-305

doi: 10.1016/j.tifs.2007.01.009

Trends in analytical methodology in food safety and quality: monitoring microorganisms and genetically modified organisms

David Rodríguez-Lázaro; Bertrand Lombard; Huw Smith; Artur Rzezutka; Martin D'Agostino; Reiner Helmuth; Andreas Schroeter; Burkhard Malorny; Angelika Miko; Beatriz Guerra; John Davison; A. Kobilinsky; Marta Hernández; Yves Bertheau; Nigel Cook

Palabras clave: Food Science; Biotechnology.

Pp. 306-319

doi: 10.1016/j.tifs.2007.02.007

Managing quality variance in the postharvest food chain

Maarten L.A.T.M. Hertog; Jeroen Lammertyn; Bart De Ketelaere; Nico Scheerlinck; Bart M. Nicolaï

Palabras clave: Food Science; Biotechnology.

Pp. 320-332

doi: 10.1016/j.tifs.2007.02.004

From individuals to groups: a review of the meaning of ‘personalized’ in nutrigenomics

Bart Penders; Klasien Horstman; Wim H.M. Saris; Rein Vos

Palabras clave: Food Science; Biotechnology.

Pp. 333-338

doi: 10.1016/j.tifs.2007.03.001

Micha Peleg

Palabras clave: Food Science; Biotechnology.

Pp. 339

doi: 10.1016/j.tifs.2007.03.002

D.W. Stanley

Palabras clave: Food Science; Biotechnology.

Pp. 340