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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.2008.09.010

BSE and TSEs: Past, present and future

Herbert Budka; Bart Goossens; Giuseppe Ru

Palabras clave: Food Science; Biotechnology.

Pp. S34-S39

doi: 10.1016/j.tifs.2008.06.008

EU-wide baseline studies: achievements and difficulties faced

Tine Hald

Palabras clave: Food Science; Biotechnology.

Pp. S40-S48

doi: 10.1016/j.tifs.2008.07.010

Pesticide residues in food – Quantifying risk and protecting the consumer

Adrian J. Tucker

Palabras clave: Food Science; Biotechnology.

Pp. S49-S55

doi: 10.1016/j.tifs.2008.06.004

Exposure to multiple chemicals: when and how to assess the risk from pesticide residues in food

Angelo Moretto

Palabras clave: Food Science; Biotechnology.

Pp. S56-S63

doi: 10.1016/j.tifs.2008.07.008

Legal and illegal colours

John Chr. Larsen

Palabras clave: Food Science; Biotechnology.

Pp. S64-S69

doi: 10.1016/j.tifs.2008.07.007

GMO risk assessment around the world: Some examples

Claudia Paoletti; Eric Flamm; William Yan; Sue Meek; Suzy Renckens; Marc Fellous; Harry Kuiper

Palabras clave: Food Science; Biotechnology.

Pp. S70-S78

doi: 10.1016/j.tifs.2008.09.007

Animal welfare's impact on the food chain

Harry J. Blokhuis; Linda J. Keeling; Andrea Gavinelli; Jordi Serratosa

Palabras clave: Food Science; Biotechnology.

Pp. S79-S87

doi: 10.1016/j.tifs.2008.07.004

Animal cloning for food: epigenetics, health, welfare and food safety aspects

Louis-Marie Houdebine; András Dinnyés; Diána Bánáti; Juliane Kleiner; David Carlander

Palabras clave: Food Science; Biotechnology.

Pp. S88-S95

doi: 10.1016/j.tifs.2008.09.002

Building on scientific excellence via sharing of scientific expertise – The case study of food safety

Tim A. Hogg; José A. Couto; Paula Teixeira; F. Xavier Malcata

Palabras clave: Food Science; Biotechnology.

Pp. S9-S13

doi: 10.1016/j.tifs.2008.06.003

Recent progress in exposure assessment and its interaction with the risk analysis process

Ph. Verger; S. Fabiansson

Palabras clave: Food Science; Biotechnology.

Pp. S96-S102