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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.2008.07.002

The major proteins of lupin seed: Characterisation and molecular properties for use as functional and nutraceutical ingredients

Marcello Duranti; Alessandro Consonni; Chiara Magni; Fabio Sessa; Alessio Scarafoni

Palabras clave: Food Science; Biotechnology.

Pp. 624-633

doi: 10.1016/j.tifs.2008.07.003

Biodegradable polymers for food packaging: a review

Valentina Siracusa; Pietro Rocculi; Santina Romani; Marco Dalla Rosa

Palabras clave: Food Science; Biotechnology.

Pp. 634-643

doi: 10.1016/j.tifs.2008.08.001

Gelatin alternatives for the food industry: recent developments, challenges and prospects

A.A. Karim; Rajeev Bhat

Palabras clave: Biotechnology; Food Science.

Pp. 644-656

doi: 10.1016/j.tifs.2008.08.002

Recent advances in technologies for vitamin A protection in foods

S.M. Loveday; H. Singh

Palabras clave: Food Science; Biotechnology.

Pp. 657-668

doi: 10.1016/j.tifs.2008.08.003

The information needs and labelling preferences of food allergic consumers: the views of stakeholders regarding information scenarios

Judith R. Cornelisse-Vermaat; Sylvia Pfaff; Jantine Voordouw; George Chryssochoidis; Gregory Theodoridis; Lois Woestman; Lynn J. Frewer

Palabras clave: Food Science; Biotechnology.

Pp. 669-676

doi: 10.1016/s0924-2244(08)00305-1

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 677

doi: 10.1016/j.tifs.2009.01.039

Universal sealing materialFluoroprene XP 40 is resistant to greasy/fatty foodstuffs and CIP/SIP cleaning chemicals

Christine Riebesell

Palabras clave: Food Science; Biotechnology.

Pp. S35-S37

doi: 10.1016/j.tifs.2009.01.008

Campden BRI Advert

Palabras clave: Food Science; Biotechnology.

Pp. S38-S38

doi: 10.1016/j.tifs.2009.01.013

APV Advert

Palabras clave: Food Science; Biotechnology.

Pp. S39-S39

doi: 10.1016/j.tifs.2008.12.005

Greeting from the President

Knuth Lorenzen

Palabras clave: Food Science; Biotechnology.

Pp. S4-S4