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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.2008.04.003

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 349-350

doi: 10.1016/j.tifs.2007.12.008

Potential of continuous electrophoresis without and with porous membranes (CEPM) in the bio-food industry: review

Mohammed Aider; Damien de Halleux; Laurent Bazinet

Palabras clave: Food Science; Biotechnology.

Pp. 351-362

doi: 10.1016/j.tifs.2008.01.003

Lycopene formation in Blakeslea trispora. Chemical aspects of a bioprocess

Fani Mantzouridou; Maria Z. Tsimidou

Palabras clave: Food Science; Biotechnology.

Pp. 363-371

doi: 10.1016/j.tifs.2008.01.006

Molecular gastronomy: a food fad or science supporting innovative cuisine?

César Vega; Job Ubbink

Palabras clave: Food Science; Biotechnology.

Pp. 372-382

doi: 10.1016/j.tifs.2008.01.007

The significance of low impact odorants in global odour perception

Danielle Ryan; Paul D. Prenzler; Anthony J. Saliba; Geoffrey R. Scollary

Palabras clave: Food Science; Biotechnology.

Pp. 383-389

doi: 10.1016/j.tifs.2008.01.012

Making nutrigenomics work – Integrating expert stakeholder opinions and consumer preferences

A. Ronteltap; J.C.M. van Trijp; R.J. Renes

Palabras clave: Food Science; Biotechnology.

Pp. 390-398

doi: 10.1016/s0924-2244(08)00184-2

Calender

Palabras clave: Food Science; Biotechnology.

Pp. 401

doi: 10.1016/j.tifs.2008.04.008

The CEFood congress series: a pan-European forum to highlight achievements and future needs of food research across Europe and beyond

Kostadin Fikiin

Palabras clave: Food Science; Biotechnology.

Pp. 403-404

doi: 10.1016/j.tifs.2007.08.009

Total food chain safety: how good practices can contribute?

Peter Raspor

Palabras clave: Food Science; Biotechnology.

Pp. 405-412

doi: 10.1016/j.tifs.2008.03.006

Refrigeration and cold chain serving the global food industry and creating a better future: two key IIR challenges for improved health and environment

D. Coulomb

Palabras clave: Food Science; Biotechnology.

Pp. 413-417