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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.2009.01.036

Belting standards for hygienic improvement

Christian Baechler

Palabras clave: Food Science; Biotechnology.

Pp. S20-S21

doi: 10.1016/j.tifs.2009.01.009

Habasit Advert

Palabras clave: Food Science; Biotechnology.

Pp. S22-S22

doi: 10.1016/j.tifs.2009.01.040

Application of chlorine dioxide for filler hygiene – A viable alternative

Ch Kunzmann; H. Schütz

Palabras clave: Food Science; Biotechnology.

Pp. S23-S26

doi: 10.1016/j.tifs.2009.01.015

Hecht Advert

Palabras clave: Food Science; Biotechnology.

Pp. S27-S27

doi: 10.1016/j.tifs.2009.01.041

Flow diversion in aseptic processing and packaging systems: how guidelines allow avoiding bad design

Giampaolo Betta; Davide Barbanti; Roberto Massini

Palabras clave: Food Science; Biotechnology.

Pp. S28-S33

doi: 10.1016/j.tifs.2009.01.002

KoelnMesse Advert

Palabras clave: Food Science; Biotechnology.

Pp. S3-S3

doi: 10.1016/j.tifs.2009.01.014

Intralox Advert

Palabras clave: Food Science; Biotechnology.

Pp. S34-S34

doi: 10.1016/j.tifs.2008.12.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-2

doi: 10.1016/j.tifs.2008.10.002

Fish gelatin: a renewable material for developing active biodegradable films

M.C. Gómez-Guillén; M. Pérez-Mateos; J. Gómez-Estaca; E. López-Caballero; B. Giménez; P. Montero

Palabras clave: Food Science; Biotechnology.

Pp. 3-16

doi: 10.1016/j.tifs.2008.09.005

Chlorine dioxide for minimally processed produce preservation: a review

Vicente M. Gómez-López; Andreja Rajkovic; Peter Ragaert; Nada Smigic; Frank Devlieghere

Palabras clave: Food Science; Biotechnology.

Pp. 17-26