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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.2009.06.001

Nutritional importance and effect of processing on tocols in cereals

U. Tiwari; E. Cummins

Palabras clave: Food Science; Biotechnology.

Pp. 511-520

doi: 10.1016/j.tifs.2009.06.005

Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

Maud Petitot; Joël Abecassis; Valérie Micard

Palabras clave: Food Science; Biotechnology.

Pp. 521-532

doi: 10.1016/j.tifs.2009.07.001

Characterization of food emulsions by PFG NMR

M.A. Voda; J. van Duynhoven

Palabras clave: Food Science; Biotechnology.

Pp. 533-543

doi: 10.1016/j.tifs.2009.07.003

Effects of pulsed electric fields on bioactive compounds in foods: a review

Robert Soliva-Fortuny; Ana Balasa; Dietrich Knorr; Olga Martín-Belloso

Palabras clave: Food Science; Biotechnology.

Pp. 544-556

doi: 10.1016/j.tifs.2009.07.002

Metabolomic analysis in food science: a review

Juan M. Cevallos-Cevallos; José I. Reyes-De-Corcuera; Edgardo Etxeberria; Michelle D. Danyluk; Gary E. Rodrick

Palabras clave: Food Science; Biotechnology.

Pp. 557-566

doi: 10.1016/j.tifs.2009.07.007

Mushroom as a potential source of prebiotics: a review

F.M.N.A. Aida; M. Shuhaimi; M. Yazid; A.G. Maaruf

Palabras clave: Food Science; Biotechnology.

Pp. 567-575

doi: 10.1016/j.tifs.2009.07.008

Neutron scattering: a natural tool for food science and technology research

Amparo Lopez-Rubio; Elliot Paul Gilbert

Palabras clave: Food Science; Biotechnology.

Pp. 576-586

doi: 10.1016/j.tifs.2009.07.006

The EFSA Scientific Panel on Biological Hazards first mandate: May 2003–may 2006. Insight into scientific advice on food hygiene and microbiology

Eirini Tsigarida; Marta Hugas; Tobin Robinson

Palabras clave: Food Science; Biotechnology.

Pp. 587-594

doi: 10.1016/j.tifs.2009.10.001

Chemical and functional properties of food components

Trust Beta

Palabras clave: Food Science; Biotechnology.

Pp. 595

doi: 10.1016/j.tifs.2009.10.002

Chemistry of spices

Praveen K. Saxena

Palabras clave: Food Science; Biotechnology.

Pp. 596