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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.2007.06.001

Hyperspectral imaging – an emerging process analytical tool for food quality and safety control

A GOWEN; C ODONNELL; P CULLEN; G DOWNEY; J FRIAS

Palabras clave: Food Science; Biotechnology.

Pp. 590-598

doi: 10.1016/j.tifs.2007.06.002

RETRACTED: Biologically active components and nutraceuticals in sesame and related products: a review and prospect

Philip John Kanu; Kerui Zhu; Jestina Baby Kanu; Huiming Zhou; Haifeng Qian; Kexue Zhu

Palabras clave: Food Science; Biotechnology.

Pp. 599-608

doi: 10.1016/j.tifs.2007.07.011

Biological properties of onions and garlic

M CORZOMARTINEZ; N CORZO; M VILLAMIEL

Palabras clave: Food Science; Biotechnology.

Pp. 609-625

doi: 10.1016/j.tifs.2007.08.005

Hygienic engineering of transfer systems for dry particulate materials

E GOYANKO

Palabras clave: Food Science; Biotechnology.

Pp. 626-631

doi: 10.1016/s0924-2244(07)00307-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 632-632

doi: 10.1016/j.tifs.2007.11.010

Handbook of Food and Bioprocess Modeling Techniques, edited by S. S. Sablani, A. K. Datta, M. S. Rahman and A. S. Mujumdar, Published by: CRC, 2006 $169.95, ISBN-13: 978-0824726713.

R LENCKI

Palabras clave: Food Science; Biotechnology.

Pp. No disponible

doi: 10.1016/j.tifs.2007.11.011

Handbook of Spices, Seasonings and Flavorings, Susheela Raghavan, 2nd ed., Published by: CRC Press, 2006, Price $139.95, ISBN-13: 978-0849328428.

B MANION

Palabras clave: Food Science; Biotechnology.

Pp. No disponible

doi: 10.1016/s0924-2244(07)00324-x

Contents / Editorial

Palabras clave: Food Science; Biotechnology.

Pp. 1-1

doi: 10.1016/j.tifs.2007.10.002

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 2-3

doi: 10.1016/j.tifs.2007.07.002

Cell wall modifications during fruit ripening: when a fruit is not the fruit

L GOULAO; C OLIVEIRA

Palabras clave: Food Science; Biotechnology.

Pp. 4-25