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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.2007.08.004

Corrigendum to “Modeling the rheological properties and structure of colloidal fat crystal networks” [Trends Food Sci Technol 18 (2007) 474–483]

Dongming Tang; Alejandro G. Marangoni

Palabras clave: Food Science; Biotechnology.

Pp. 53

doi: 10.1016/j.tifs.2007.09.001

Erratum to “Book Review: Brewing—New Technologies” [Trends Food Sci Technol 18 (2007) 496]

Anthony J. Cutaia

Palabras clave: Food Science; Biotechnology.

Pp. 54

doi: 10.1016/s0924-2244(07)00370-6

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 55

doi: 10.1016/j.tifs.2007.11.008

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 56-58

doi: 10.1016/j.tifs.2007.10.003

Modelling fruit (micro)structures, why and how?

H.K. Mebatsion; P. Verboven; Q.T. Ho; B.E. Verlinden; B.M. Nicolaï

Palabras clave: Food Science; Biotechnology.

Pp. 59-66

doi: 10.1016/j.tifs.2007.07.014

Food emulsions studied by DWS: recent advances

Milena Corredig; Marcela Alexander

Palabras clave: Food Science; Biotechnology.

Pp. 67-75

doi: 10.1016/j.tifs.2007.08.001

Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

Charlotte Jacobsen; Mette Bruni Let; Nina Skall Nielsen; Anne S. Meyer

Palabras clave: Food Science; Biotechnology.

Pp. 76-93

doi: 10.1016/j.tifs.2007.08.002

Technological issues associated with iodine fortification of foods

Ray J. Winger; Jürgen König; Don A. House

Palabras clave: Food Science; Biotechnology.

Pp. 94-101

doi: 10.1016/j.tifs.2007.07.013

Biosafety assessment of probiotics used for human consumption: recommendations from the EU-PROSAFE project

Vanessa Vankerckhoven; Geert Huys; Marc Vancanneyt; Carl Vael; Ingo Klare; Marie-Bénédicte Romond; José M. Entenza; Philippe Moreillon; Richèle D. Wind; Jan Knol; Emmanuel Wiertz; Bruno Pot; Elaine E. Vaughan; Gunnar Kahlmeter; Herman Goossens

Palabras clave: Food Science; Biotechnology.

Pp. 102-114

doi: 10.1016/j.tifs.2007.10.005

Martin Scanlon

Palabras clave: Food Science; Biotechnology.

Pp. 115-116