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.2009.05.002

Edible coatings to incorporate active ingredients to fresh-cut fruits: a review

María Alejandra Rojas-Graü; Robert Soliva-Fortuny; Olga Martín-Belloso

Palabras clave: Food Science; Biotechnology.

Pp. 438-447

doi: 10.1016/j.tifs.2009.05.006

Structure–function relationships to guide rational design and fabrication of particulate food delivery systems

Uri Lesmes; David Julian McClements

Palabras clave: Food Science; Biotechnology.

Pp. 448-457

doi: 10.1016/j.tifs.2009.05.005

Biocatalyzed modifications of milk lipids: applications and potentialities

C. Bourlieu; S. Bouhallab; C. Lopez

Palabras clave: Food Science; Biotechnology.

Pp. 458-469

doi: 10.1016/j.tifs.2009.06.002

Potential food applications of edible oil organogels

Naomi E. Hughes; Alejandro G. Marangoni; Amanda J. Wright; Michael A. Rogers; James W.E. Rush

Pp. 470-480

doi: 10.1016/j.tifs.2009.06.003

Virgin coconut oil: emerging functional food oil

A.M. Marina; Y.B. Che Man; I. Amin

Palabras clave: Food Science; Biotechnology.

Pp. 481-487

doi: 10.1016/s0924-2244(09)00254-4

Announcement: EFFoST Task Team for Editorial Support

Palabras clave: Food Science; Biotechnology.

Pp. 488

doi: 10.1016/s0924-2244(09)00243-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 489

doi: 10.1016/s0924-2244(09)00284-2

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2009.10.012

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 491-494

doi: 10.1016/j.tifs.2009.05.004

Grain-associated xylanases: occurrence, variability, and implications for cereal processing

Emmie Dornez; Kurt Gebruers; Jan A. Delcour; Christophe M. Courtin

Palabras clave: Food Science; Biotechnology.

Pp. 495-510