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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)00185-9

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 450-450

doi: 10.1016/s0924-2244(07)00215-4

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 451

doi: 10.1016/j.tifs.2007.07.004

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 452-453

doi: 10.1016/j.tifs.2007.04.002

Molecular nutraceutics as a mean to investigate the positive effects of legume seed proteins on human health

Alessio Scarafoni; Chiara Magni; Marcello Duranti

Palabras clave: Food Science; Biotechnology.

Pp. 454-463

doi: 10.1016/j.tifs.2007.03.010

Pulsed light for food decontamination: a review

Vicente M. Gómez-López; Peter Ragaert; Johan Debevere; Frank Devlieghere

Palabras clave: Food Science; Biotechnology.

Pp. 464-473

doi: 10.1016/j.tifs.2007.04.015

Modeling the rheological properties and structure of colloidal fat crystal networks

Dongming Tang; Alejandro G. Marangoni

Palabras clave: Food Science; Biotechnology.

Pp. 474-483

doi: 10.1016/j.tifs.2007.04.007

Conceptual design of a mass parallelized PEF microreactor

M.B. Fox; D.C. Esveld; R.M. Boom

Palabras clave: Food Science; Biotechnology.

Pp. 484-491

doi: 10.1016/j.tifs.2007.04.008

Can food-derived multipotent agents reduce the risk of Alzheimer's disease

Hong-Yu Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 492-495

doi: 10.1016/j.tifs.2007.04.011

Anthony J. Cutaia

Palabras clave: Food Science; Biotechnology.

Pp. 496

doi: 10.1016/j.tifs.2007.07.001

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 497