Catálogo de publicaciones - revistas
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
1990-
Cobertura temática
Tabla de contenidos
Proteomics: present and future in food science and technology
J HAN; Y WANG
Palabras clave: Food Science; Biotechnology.
Pp. 26-30
In the search of new functional food ingredients from algae
M PLAZA; A CIFUENTES; E IBANEZ
Palabras clave: Food Science; Biotechnology.
Pp. 31-39
Dried cell-free fraction of fermented milks: new functional additives for the food industry
G VINDEROLA
Palabras clave: Food Science; Biotechnology.
Pp. 40-46
Acrylamide and other Hazardous Compounds in Heat-treated Foods, edited by K. Skog and J. Alexander, Published by: Woodhead Publishing, 2006, ISBN: 978-0849390968, £145.00/$275.00/€210.00.
N WALTON
Palabras clave: Food Science; Biotechnology.
Pp. 47-48
Thermal Food Processing: New Technologies and Quality Issues, edited by Da-Wen Sun, Published by: CRC Taylor and Francis, 640 pages, 2006 $180, ISBN 1-57444-628-2.
Z ZHANG
Palabras clave: Food Science; Biotechnology.
Pp. 48-48
Handbook of Herbs and Spices: Volume 3, edited by K. V. Peter, Published by: Woodhead Publishing Limited, Cambridge, England, 2006 $260, ISBN-13: 978-1-84569-017-5.
S MURCH
Palabras clave: Food Science; Biotechnology.
Pp. 48-49
The functional foods dossier: building solid health claims, edited by O. Korver, M. C. Kühn, & D. P. Richardson (2nd updated ed.), Published by: Foodlink Forum (www.foodlinkforum.com), 2006, price 485 euros.
H VERHAGEN
Palabras clave: Food Science; Biotechnology.
Pp. 49-50
Handbook of Brewing, edited by Priest, F. G., & Stewart, G. G. (2nd ed.), Published by: CRC Taylor and Francis, 853 pages, 2006, ISBN: 10-: 0-8247-2657-X.
A SPEERS
Palabras clave: Food Science; Biotechnology.
Pp. 51-51
Detecting Allergens in Food, edited by Stef. J. Koppelman and Sue L. Hefle, Published by: Woodhead Publishing, 2006, ISBN: 1 85573 728 0, price $255.00.
Y MINE
Palabras clave: Food Science; Biotechnology.
Pp. 51-51