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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.2009.01.007

Trans Fatty Acids

Lindsay Robinson

Palabras clave: Food Science; Biotechnology.

Pp. 182

doi: 10.1016/j.tifs.2009.01.048

Food Preservation by Pulsed Electric Fields: From Research to Application

Marc Hendrickx

Palabras clave: Food Science; Biotechnology.

Pp. 182-183

doi: 10.1016/s0924-2244(09)00157-5

Calender

Palabras clave: Food Science; Biotechnology.

Pp. 184

doi: 10.1016/s0924-2244(09)00165-4

Announcement

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2009.04.004

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 185-187

doi: 10.1016/j.tifs.2009.03.001

The EFSA Scientific Panel on Biological Hazards first mandate: May 2003–May 2006. Insight into foodborne zoonoses

Marta Hugas; Eirini Tsigarida; Tobin Robinson; Paolo Calistri

Palabras clave: Food Science; Biotechnology.

Pp. 188-193

doi: 10.1016/j.tifs.2009.02.005

Food structures for nutrition, health and wellness

Stefan Palzer

Palabras clave: Food Science; Biotechnology.

Pp. 194-200

doi: 10.1016/j.tifs.2009.02.003

Effects of radiation processing on phytochemicals and antioxidants in plant produce

Mohammad Alothman; Rajeev Bhat; A.A. Karim

Palabras clave: Food Science; Biotechnology.

Pp. 201-212

doi: 10.1016/j.tifs.2009.02.006

Microstructure of cheese: Processing, technological and microbiological considerations

Cláudia I. Pereira; Ana M.P. Gomes; F. Xavier Malcata

Palabras clave: Food Science; Biotechnology.

Pp. 213-219

doi: 10.1016/j.tifs.2009.03.002

An introduction to biotracing in food chain systems

G.C. Barker; N. Gomez; J. Smid

Palabras clave: Food Science; Biotechnology.

Pp. 220-226