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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.2009.10.003

Food biodeterioration and preservation

Marleny D.A. Saldaña

Palabras clave: Food Science; Biotechnology.

Pp. 596-597

doi: 10.1016/j.tifs.2009.10.004

Math concepts for food engineering – Second edition

Donald G. Mercer

Palabras clave: Food Science; Biotechnology.

Pp. 597-598

doi: 10.1016/j.tifs.2009.10.005

Vitamin Analysis for the Health and Food Sciences (Second Edition)

Dennis Wagner

Palabras clave: Food Science; Biotechnology.

Pp. 598-599

doi: 10.1016/j.tifs.2009.10.006

Whey processing, functionality and health benefits

M. Corredig

Palabras clave: Food Science; Biotechnology.

Pp. 599

doi: 10.1016/s0924-2244(10)00019-1

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2010.01.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-2

doi: 10.1016/j.tifs.2009.07.004

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras; Nigel. P. Brunton; Colm O'Donnell; B.K. Tiwari

Palabras clave: Food Science; Biotechnology.

Pp. 3-11

doi: 10.1016/j.tifs.2009.08.005

The relation between material properties and supra-molecular structure of water-soluble food solids

St. Palzer

Palabras clave: Food Science; Biotechnology.

Pp. 12-25

doi: 10.1016/j.tifs.2009.09.003

Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review

Nektarios A. Valous; Fernando Mendoza; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 26-43

doi: 10.1016/j.tifs.2009.10.010

Socio-technical innovations for total food chain safety during the 2008 Beijing Olympics and Paralympics and beyond

Xuli Wu; Hui Wu; Lixin Xia; Kunmei Ji; Zhigang Liu; Jiajie Chen; Dongsheng Hu; Chen Gao; Yan Wu

Palabras clave: Food Science; Biotechnology.

Pp. 44-51