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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)00096-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2009.01.055

Natural and safe foods IUFoST/Food Ingredients Asia-China Conference Shanghai, China March 2007

Jason Wan; Rickey Yada

Palabras clave: Food Science; Biotechnology.

Pp. 375

doi: 10.1016/j.tifs.2008.08.004

Nutraceuticals and functional foods: Whole versus processed foods

Fereidoon Shahidi

Palabras clave: Food Science; Biotechnology.

Pp. 376-387

doi: 10.1016/j.tifs.2008.05.002

Incorporation of functional ingredients into foods

Li Day; Robert B. Seymour; Keith F. Pitts; Izabela Konczak; Leif Lundin

Palabras clave: Food Science; Biotechnology.

Pp. 388-395

doi: 10.1016/j.tifs.2009.01.053

Market trends and accreditation systems for organic food in China

Jiping Sheng; Lin Shen; Yuhui Qiao; Mengmeng Yu; Bei Fan

Palabras clave: Food Science; Biotechnology.

Pp. 396-401

doi: 10.1016/j.tifs.2009.01.051

The potential effects of demands for natural and safe foods on global food security

Albert E.J. McGill

Palabras clave: Food Science; Biotechnology.

Pp. 402-406

doi: 10.1016/j.tifs.2009.01.054

Biofilm formation and food safety in food industries

Xianming Shi; Xinna Zhu

Palabras clave: Food Science; Biotechnology.

Pp. 407-413

doi: 10.1016/j.tifs.2009.01.050

Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma

Jason Wan; John Coventry; Piotr Swiergon; Peerasak Sanguansri; Cornelis Versteeg

Palabras clave: Food Science; Biotechnology.

Pp. 414-424

doi: 10.1016/j.tifs.2009.01.052

Current status and management of chemical residues in food and ingredients in China

Shuo Wang; Huaping Zhu; Yu Ge; Hao Qiao

Palabras clave: Food Science; Biotechnology.

Pp. 425-434

doi: 10.1016/j.tifs.2009.07.005

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 435-437