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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.2007.11.002

Ting Zhou

Palabras clave: Food Science; Biotechnology.

Pp. 116-117

doi: 10.1016/j.tifs.2007.11.003

Loong-Tak Lim

Palabras clave: Food Science; Biotechnology.

Pp. 117-118

doi: 10.1016/j.tifs.2007.12.002

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 119

doi: 10.1016/s0924-2244(08)00013-7

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 121

doi: 10.1016/j.tifs.2008.01.010

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 122-123

doi: 10.1016/j.tifs.2007.10.001

Microbial fermented tea – a potential source of natural food preservatives

Haizhen Mo; Yang Zhu; Zongmao Chen

Palabras clave: Food Science; Biotechnology.

Pp. 124-130

doi: 10.1016/j.tifs.2007.08.003

Understanding and modelling bacterial transfer to foods: a review

F. Pérez-Rodríguez; A. Valero; E. Carrasco; R.M. García; G. Zurera

Palabras clave: Food Science; Biotechnology.

Pp. 131-144

doi: 10.1016/j.tifs.2007.08.008

Testing migration from the PVC gaskets in metal closures into oily foods

Maurus Biedermann; Katell Fiselier; Koni Grob

Palabras clave: Food Science; Biotechnology.

Pp. 145-155

doi: 10.1016/j.tifs.2007.11.006

Potential antimicrobial uses of essential oils in food: is citrus the answer?

Katie Fisher; Carol Phillips

Palabras clave: Food Science; Biotechnology.

Pp. 156-164

doi: 10.1016/j.tifs.2007.11.009

Food products and dietary guidelines: how to align?

Annet J.C. Roodenburg; Gerda I.J. Feunekes; Rianne Leenen; Guy Ramsay

Palabras clave: Food Science; Biotechnology.

Pp. 165-170