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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/s0924-2244(09)00078-8

Calender

Palabras clave: Food Science; Biotechnology.

Pp. 110

doi: 10.1016/s0924-2244(09)00152-6

Announcement

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2009.03.004

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 111-113

doi: 10.1016/j.tifs.2009.01.057

Advances in “wet” electron microscopy techniques and their application to the study of food structure

B. James

Palabras clave: Food Science; Biotechnology.

Pp. 114-124

doi: 10.1016/j.tifs.2009.01.049

Modelling approaches to ozone processing of liquid foods

P.J. Cullen; B.K. Tiwari; C.P. O'Donnell; K. Muthukumarappan

Palabras clave: Food Science; Biotechnology.

Pp. 125-136

doi: 10.1016/j.tifs.2009.01.058

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

B.K. Tiwari; C.P. O'Donnell; P.J. Cullen

Palabras clave: Food Science; Biotechnology.

Pp. 137-145

doi: 10.1016/j.tifs.2009.01.056

Nisin biotechnological production and application: a review

Luciana Juncioni de Arauz; Angela Faustino Jozala; Priscila Gava Mazzola; Thereza Christina Vessoni Penna

Palabras clave: Food Science; Biotechnology.

Pp. 146-154

doi: 10.1016/j.tifs.2009.01.060

Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches

Kristel De Vleeschouwer; Iesel Van der Plancken; Ann Van Loey; Marc E. Hendrickx

Palabras clave: Food Science; Biotechnology.

Pp. 155-167

doi: 10.1016/j.tifs.2009.01.059

Managing quality heterogeneity in the mango supply chain: evidence from Costa Rica

Guillermo Zúñiga-Arias; Ruerd Ruben; Martinus van Boekel

Palabras clave: Food Science; Biotechnology.

Pp. 168-179

doi: 10.1016/j.tifs.2009.02.002

New challenges in food science and technology: an industrial perspective

B.K. Tiwari; C.P. O' Donnell; P.J. Cullen

Palabras clave: Food Science; Biotechnology.

Pp. 180-181