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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.2008.03.002

Natural health product regulations: perceptions and impact

Rishma Walji; Heather Boon

Palabras clave: Food Science; Biotechnology.

Pp. 494-497

doi: 10.1016/j.tifs.2008.02.003

R. Mira de Orduña

Palabras clave: Food Science; Biotechnology.

Pp. 498

doi: 10.1016/j.tifs.2008.03.001

Angela Tellez

Palabras clave: Food Science; Biotechnology.

Pp. 498-499

doi: 10.1016/s0924-2244(08)00199-4

Calender

Palabras clave: Food Science; Biotechnology.

Pp. 501

doi: 10.1016/j.tifs.2008.09.004

Contents digest

Palabras clave: Food Science; Biotechnology.

Pp. 503-504

doi: 10.1016/j.tifs.2008.06.002

Morus alba L. nature's functional tonic

Masood Sadiq Butt; Akmal Nazir; M. Tauseef Sultan; Karin Schroën

Palabras clave: Food Science; Biotechnology.

Pp. 505-512

doi: 10.1016/j.tifs.2008.04.002

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Michael G. Gänzle; Jussi Loponen; Marco Gobbetti

Palabras clave: Food Science; Biotechnology.

Pp. 513-521

doi: 10.1016/j.tifs.2008.03.005

Comprehensive analysis and differentiated assessment of food safety control systems: a diagnostic instrument

P.A. Luning; L. Bango; J. Kussaga; J. Rovira; W.J. Marcelis

Palabras clave: Food Science; Biotechnology.

Pp. 522-534

doi: 10.1016/j.tifs.2008.05.001

A general postlaunch monitoring framework for functional foods tested with the phytosterol/-stanol case

Nynke de Jong; Martine M. Ros; Marga C. Ocké; Hans Verhagen

Palabras clave: Food Science; Biotechnology.

Pp. 535-545

doi: 10.1016/j.tifs.2008.06.001

Structure of Dairy Products

Martin G. Scanlon

Palabras clave: Food Science; Biotechnology.

Pp. 546