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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.2007.04.001

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 341-342

doi: 10.1016/j.tifs.2007.05.005

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 344-345

doi: 10.1016/j.tifs.2007.02.009

Slowly digestible starch – its structure and health implications: a review

U. Lehmann; F. Robin

Palabras clave: Food Science; Biotechnology.

Pp. 346-355

doi: 10.1016/j.tifs.2007.03.005

Isomerization of lactose and lactulose production: review

Mohammed Aider; Damien de Halleux

Palabras clave: Food Science; Biotechnology.

Pp. 356-364

doi: 10.1016/j.tifs.2007.03.006

A review of the occurrence, formation and analysis of furan in heat-processed foods

C. Crews; L. Castle

Palabras clave: Food Science; Biotechnology.

Pp. 365-372

doi: 10.1016/j.tifs.2007.03.011

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

D. Rico; A.B. Martín-Diana; J.M. Barat; C. Barry-Ryan

Palabras clave: Food Science; Biotechnology.

Pp. 373-386

doi: 10.1016/j.tifs.2007.03.008

Functional food development: concept to reality

Peter J. Jones; Stephanie Jew

Palabras clave: Food Science; Biotechnology.

Pp. 387-390

doi: 10.1016/j.tifs.2007.03.003

Ronald E. Subden

Palabras clave: Food Science; Biotechnology.

Pp. 391

doi: 10.1016/j.tifs.2007.03.009

Lisa Duizer

Palabras clave: Food Science; Biotechnology.

Pp. 391-392

doi: 10.1016/j.tifs.2007.04.003

H. Douglas Goff

Palabras clave: Food Science; Biotechnology.

Pp. 392