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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.2008.07.009

Food Innovation Management

A ALMEIDACOSTA

Palabras clave: Food Science; Biotechnology.

Pp. 551-552

doi: 10.1016/j.tifs.2008.01.015

A framework for NPD management: doing the right things, doing them right, and measuring the results

A ANDERSON

Palabras clave: Food Science; Biotechnology.

Pp. 553-561

doi: 10.1016/j.tifs.2008.03.004

Newness, value and new product performance

H VANTRIJP; E VANKLEEF

Palabras clave: Food Science; Biotechnology.

Pp. 562-573

doi: 10.1016/j.tifs.2008.09.006

Dynamics of open innovation in the food industry

S SARKAR; A COSTA

Palabras clave: Food Science; Biotechnology.

Pp. 574-580

doi: 10.1016/j.tifs.2008.01.016

Consumer research: creating a solid base for innovative strategies

H MOSKOWITZ; J HARTMANN

Palabras clave: Food Science; Biotechnology.

Pp. 581-589

doi: 10.1016/j.tifs.2008.03.008

User-oriented innovation in the food sector: relevant streams of research and an agenda for future work☆

K GRUNERT; B JENSEN; A SONNE; K BRUNSO; D BYRNE; C CLAUSEN; A FRIIS; L HOLM; G HYLDIG; N KRISTENSEN

Palabras clave: Food Science; Biotechnology.

Pp. 590-602

doi: 10.1016/j.tifs.2008.01.017

Factors influencing public acceptance of innovative food technologies and products

M SIEGRIST

Palabras clave: Food Science; Biotechnology.

Pp. 603-608

doi: 10.1016/s0924-2244(08)00280-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 609-609

doi: 10.1016/j.tifs.2008.11.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 613-616

doi: 10.1016/j.tifs.2008.07.006

Milk fat globule structure and function: nanoscience comes to milk production

Nurit Argov; Danielle G. Lemay; J. Bruce German

Palabras clave: Food Science; Biotechnology.

Pp. 617-623