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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.2007.05.002

Advances in structure formation of anisotropic protein-rich foods through novel processing concepts

Julita M. Manski; Atze J. van der Goot; Remko M. Boom

Palabras clave: Food Science; Biotechnology.

Pp. 546-557

doi: 10.1016/j.tifs.2007.04.016

PCR-based methods for fish and fishery products authentication

Luis Asensio Gil

Palabras clave: Food Science; Biotechnology.

Pp. 558-566

doi: 10.1016/j.tifs.2007.05.006

Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats

Francisco Jiménez-Colmenero

Pp. 567-578

doi: 10.1016/j.tifs.2006.12.009

World dairy sector: a bright future promised

Lihui Du; Fang Liu; Guicheng Huo

Palabras clave: Food Science; Biotechnology.

Pp. 579-581

doi: 10.1016/j.tifs.2007.07.006

Pros and cons of minimally processed foods

Palabras clave: Food Science; Biotechnology.

Pp. 582

doi: 10.1016/j.tifs.2007.07.005

Sodium reduction in foods: a necessity for a growing sector of the population

Palabras clave: Food Science; Biotechnology.

Pp. 583

doi: 10.1016/j.tifs.2007.07.009

H. Douglas Goff

Palabras clave: Food Science; Biotechnology.

Pp. 584

doi: 10.1016/j.tifs.2007.08.007

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 585

doi: 10.1016/s0924-2244(07)00297-x

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 587-587

doi: 10.1016/j.tifs.2007.09.003

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 588-589