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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.2008.04.005

Advances in superchilling of food – Process characteristics and product quality

Ola M. Magnussen; Anders Haugland; Anne K. Torstveit Hemmingsen; Solfrid Johansen; Tom S. Nordtvedt

Palabras clave: Food Science; Biotechnology.

Pp. 418-424

doi: 10.1016/j.tifs.2008.03.009

Cold chain tracking: a managerial perspective

R. Montanari

Palabras clave: Food Science; Biotechnology.

Pp. 425-431

doi: 10.1016/j.tifs.2008.03.007

Standards for transport of perishable goods are still adequate?

G. Panozzo; G. Cortella

Palabras clave: Food Science; Biotechnology.

Pp. 432-440

doi: 10.1016/j.tifs.2008.04.004

Fear of food in Europe? Fear of foods in Europe through Hungarian experience

D. Bánáti

Palabras clave: Food Science; Biotechnology.

Pp. 441-444

doi: 10.1016/s0924-2244(08)00154-4

Calender

Palabras clave: Food Science; Biotechnology.

Pp. 445

doi: 10.1016/j.tifs.2008.06.005

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 449-450

doi: 10.1016/j.tifs.2008.02.005

Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

Paola Vitaglione; Aurora Napolitano; Vincenzo Fogliano

Palabras clave: Food Science; Biotechnology.

Pp. 451-463

doi: 10.1016/j.tifs.2008.01.013

The addition of essential oils to MAP as a tool to maintain the overall quality of fruits

María Serrano; Domingo Martínez-Romero; Fabián Guillén; Juan Miguel Valverde; Pedro Javier Zapata; Salvador Castillo; Daniel Valero

Palabras clave: Food Science; Biotechnology.

Pp. 464-471

doi: 10.1016/j.tifs.2008.01.014

Computational fluid dynamics (CFD) modelling applied to the ripening of fermented food products: Basics and advances

Pierre-Sylvain Mirade

Palabras clave: Food Science; Biotechnology.

Pp. 472-481

doi: 10.1016/j.tifs.2008.03.003

Metabolomics: applications to food science and nutrition research

David S. Wishart

Palabras clave: Food Science; Biotechnology.

Pp. 482-493