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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.2009.01.012

Maximizing sanitation efforts in food processing: the importance of conveyor hygiene

Roger Scheffler

Palabras clave: Food Science; Biotechnology.

Pp. S40-S43

doi: 10.1016/j.tifs.2009.01.011

AZO Advert

Palabras clave: Food Science; Biotechnology.

Pp. S44-S44

doi: 10.1016/j.tifs.2009.01.042

Removal of biofilms and stubborn soil by pressure washing

D. Burfoot; K.E. Middleton; J.T. Holah

Palabras clave: Food Science; Biotechnology.

Pp. S45-S47

doi: 10.1016/j.tifs.2009.01.037

Compact and efficient continuous mixing processes for production of food and pharmaceutical powders

Ralf Weinekötter

Palabras clave: Food Science; Biotechnology.

Pp. S48-S50

doi: 10.1016/j.tifs.2008.12.004

Greeting from the Secretariat

Susanne Flenner

Palabras clave: Food Science; Biotechnology.

Pp. S5-S6

doi: 10.1016/j.tifs.2009.01.010

EHEDG dry materials handling subgroup – The past 10 years

Karel Mager

Palabras clave: Food Science; Biotechnology.

Pp. S51-S52

doi: 10.1016/j.tifs.2009.01.038

Designed for cleanability: Hygienic design enclosure meets the high demands of the food industry

Hans-Robert Koch

Palabras clave: Food Science; Biotechnology.

Pp. S53-S56

doi: 10.1016/j.tifs.2009.01.017

Cleaning of dry material handling installations

Johan Roels; Martin Stephan

Palabras clave: Food Science; Biotechnology.

Pp. S57-S59

doi: 10.1016/j.tifs.2008.12.006

EHEDG Executive Committee Members 2009

Palabras clave: Food Science; Biotechnology.

Pp. S6-S7

doi: 10.1016/j.tifs.2009.01.018

40 Years mixproof technology

Jürgen Henke

Palabras clave: Food Science; Biotechnology.

Pp. S60-S65