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: 10.1016/0924-2244(91)90730-7

Food irradiation and the chemist

Anna-Maija Sjöberg

Palabras clave: Food Science; Biotechnology.

Pp. 306

doi: 10.1016/0924-2244(91)90731-w

Thermal analysis of foods

Yrjö Roos

Palabras clave: Food Science; Biotechnology.

Pp. 307

doi: 10.1016/0924-2244(91)90732-x

Possibilities for in-line food analysis

John O'Brien

Palabras clave: Food Science; Biotechnology.

Pp. 309-310

doi: 10.1016/0924-2244(91)90733-y

Oat β-glucan-physicochemical properties and physiological effects

Peter J. Wood

Palabras clave: Food Science; Biotechnology.

Pp. 311-314

doi: 10.1016/0924-2244(91)90734-z

Methods for the separation and concentration of bacteria from foods

Martin J. Payne; Rohan G. Kroll

Palabras clave: Food Science; Biotechnology.

Pp. 315-319

doi: 10.1016/0924-2244(91)90735-2

Solid-state pH sensors for food applications

Erika Kress-Rogers

Palabras clave: Food Science; Biotechnology.

Pp. 320-324

doi: 10.1016/0924-2244(91)90736-3

The impact of low-fat foods on energy and nutrient intakes

Barbara J. Rolls

Palabras clave: Food Science; Biotechnology.

Pp. 325-328

doi: 10.1016/0924-2244(91)90737-4

Chemical comparison of flavours in microwaved and conventionally heated foods

Helen C.H. Yeo; Takayuki Shibamoto

Palabras clave: Food Science; Biotechnology.

Pp. 329-332

doi: 10.1016/0924-2244(91)90738-5

Advances in fisheries technology and biotechnology for increased profitability

Grant A. MacDonald

Palabras clave: Food Science; Biotechnology.

Pp. 333

doi: 10.1016/0924-2244(91)90739-6

Handbook of breadmaking technology

J.G. Ponte

Palabras clave: Food Science; Biotechnology.

Pp. 333-334