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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.2007.04.004

Lilian U. Thompson

Palabras clave: Food Science; Biotechnology.

Pp. 392-393

doi: 10.1016/j.tifs.2007.04.005

Loong-Tak Lim

Palabras clave: Food Science; Biotechnology.

Pp. 393-394

doi: 10.1016/j.tifs.2007.05.001

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 395-396

doi: 10.1016/s0924-2244(07)00183-5

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 397-397

doi: 10.1016/j.tifs.2006.10.023

EuroFIR Congress 2006: Food Information Databank Systems – everything you ever wanted to know

C WILLIAMSON; J BUTTRISS

Palabras clave: Food Science; Biotechnology.

Pp. 398-406

doi: 10.1016/j.tifs.2007.02.005

Standardisation of an European end-user nutrient database for nutritional epidemiology: what can we learn from the EPIC Nutrient Database (ENDB) Project?

N SLIMANI; G DEHARVENG; I UNWIN; J VIGNAT; G SKEIE; S SALVINI; A MOLLER; J IRELAND; W BECKER; D SOUTHGATE

Palabras clave: Food Science; Biotechnology.

Pp. 407-419

doi: 10.1016/j.tifs.2007.03.007

Traditional foods: a science and society perspective

A TRICHOPOULOU; S SOUKARA; E VASILOPOULOU

Palabras clave: Food Science; Biotechnology.

Pp. 420-427

doi: 10.1016/j.tifs.2007.02.003

EuroFIR's food databank systems for nutrients and bioactives

A MOLLER; I UNWIN; W BECKER; J IRELAND

Palabras clave: Food Science; Biotechnology.

Pp. 428-433

doi: 10.1016/j.tifs.2007.05.008

EuroFIR-BASIS – a combined composition and biological activity database for bioactive compounds in plant-based foods

J GRY; L BLACK; F ERIKSEN; K PILEGAARD; J PLUMB; M RHODES; D SHEEHAN; M KIELY; P KROON

Palabras clave: Food Science; Biotechnology.

Pp. 434-444

doi: 10.1016/j.tifs.2006.11.026

How food composition databases can encourage innovation in the food industry

A ROODENBURG; R LEENEN

Palabras clave: Food Science; Biotechnology.

Pp. 445-449