Catálogo de publicaciones - revistas

Compartir en
redes sociales

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.2008.09.008

Aquatic products processing industry in China: Challenges and outlook

Jianrong Li; Haixia Lu; Junli Zhu; Yanbo Wang; Xuepeng Li

Palabras clave: Food Science; Biotechnology.

Pp. 73-77

doi: 10.1016/j.tifs.2008.10.003

Bananas, raw materials for making processed food products

Guylène Aurore; Berthe Parfait; Louis Fahrasmane

Palabras clave: Food Science; Biotechnology.

Pp. 78-91

doi: 10.1016/j.tifs.2008.11.003

New antimicrobial active package for bakery products

Laura Gutiérrez; Cristina Sánchez; Ramón Batlle; Cristina Nerín

Palabras clave: Food Science; Biotechnology.

Pp. 92-99

doi: 10.1016/j.tifs.2008.10.005

Food allergen labeling during the 2008 Beijing Olympics and Paralympics and beyond

Meng Li; Kunmei Ji; Zhigang Liu; Chunbo Wang; Jiajie Chen; Zhengke Zhan; Xuli Wu

Palabras clave: Food Science; Biotechnology.

Pp. 100-102

doi: 10.1016/j.tifs.2009.01.004

Tim Rennie

Palabras clave: Food Science; Biotechnology.

Pp. 103-104

doi: 10.1016/j.tifs.2009.01.006

Gopinadhan Paliyath

Palabras clave: Food Science; Biotechnology.

Pp. 104-105

doi: 10.1016/j.tifs.2009.01.005

Shaoyun Wang

Palabras clave: Food Science; Biotechnology.

Pp. 105-106

doi: 10.1016/j.tifs.2008.11.002

Loong-Tak Lim

Palabras clave: Food Science; Biotechnology.

Pp. 106-107

doi: 10.1016/j.tifs.2008.10.006

Shaoyun Wang

Palabras clave: Food Science; Biotechnology.

Pp. 107-108

doi: 10.1016/j.tifs.2008.10.004

Paul D. McNicholas

Palabras clave: Food Science; Biotechnology.

Pp. 108-109