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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)00241-5

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 499

doi: 10.1016/j.tifs.2007.03.012

Pigments in food – a challenge to life sciences

Reinhold Carle; Andreas Schieber

Palabras clave: Food Science; Biotechnology.

Pp. 500

doi: 10.1016/j.tifs.2007.04.009

Modern application of xanthophylls in animal feeding – a review

D.E. Breithaupt

Palabras clave: Food Science; Biotechnology.

Pp. 501-506

doi: 10.1016/j.tifs.2007.04.013

Application of countercurrent chromatography (CCC) to the analysis of natural pigments

Peter Winterhalter

Palabras clave: Food Science; Biotechnology.

Pp. 507-513

doi: 10.1016/j.tifs.2007.04.012

Betalains – emerging prospects for food scientists

Florian C. Stintzing; Reinhold Carle

Palabras clave: Food Science; Biotechnology.

Pp. 514-525

doi: 10.1016/j.tifs.2007.04.014

Pyranoanthocyanins – an overview on structures, occurrence, and pathways of formation

Michael Rentzsch; Michael Schwarz; Peter Winterhalter

Palabras clave: Food Science; Biotechnology.

Pp. 526-534

doi: 10.1016/s0924-2244(07)00243-9

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 535

doi: 10.1016/s0924-2244(07)00265-8

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 537

doi: 10.1016/j.tifs.2007.08.006

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 538-539

doi: 10.1016/j.tifs.2007.02.008

Comparison of scenarios on futures of European food chains

Rolf Meyer

Palabras clave: Food Science; Biotechnology.

Pp. 540-545