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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.2008.01.002

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 171

doi: 10.1016/s0924-2244(08)00049-6

Contents / Editorial Board

Palabras clave: Food Science; Biotechnology.

Pp. 173-173

doi: 10.1016/j.tifs.2008.02.004

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 174-175

doi: 10.1016/j.tifs.2007.11.012

Aerated food gels: fabrication and potential applications

R ZUNIGA; J AGUILERA

Palabras clave: Food Science; Biotechnology.

Pp. 176-187

doi: 10.1016/j.tifs.2007.11.007

Novel applications of live bacteria in food services: probiotics and protective cultures

S RODGERS

Palabras clave: Food Science; Biotechnology.

Pp. 188-197

doi: 10.1016/j.tifs.2007.12.004

Perspectives for biocatalysts in food packaging

Avelina Fernández; David Cava; María José Ocio; José María Lagarón

Palabras clave: Food Science; Biotechnology.

Pp. 198-206

doi: 10.1016/j.tifs.2007.12.006

Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled☆

M PECK; K GOODBURN; R BETTS; S STRINGER

Palabras clave: Food Science; Biotechnology.

Pp. 207-216

doi: 10.1016/j.tifs.2007.12.001

Advances in Food Diagnostics, edited by L. M. L. Nollet and F. Toldrá (Editors) and Y. H. Hui (Administrative Editor), Published by: Blackwell Publishing, 2007, ISBN/ISBN 13: 0-8138-2221-1/978-0-8138-2221-1, £105.00/US$184.99/A$395.00.

N WALTON

Palabras clave: Food Science; Biotechnology.

Pp. 217-217

doi: 10.1016/j.tifs.2007.11.004

Functional Food Carbohydrates, edited by C. G. Biliaderis and M. S. Izydorczyk, Published by: CRC Press, 2006. Price: £79.99.

S KASAPIS

Palabras clave: Food Science; Biotechnology.

Pp. 218-218

doi: 10.1016/j.tifs.2008.02.002

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

Palabras clave: Food Science; Biotechnology.

Pp. 221