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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.2009.08.004

Infrared Spectroscopy for Food Quality Analysis and Control

Shaoyun Wang

Palabras clave: Food Science; Biotechnology.

Pp. 52

doi: 10.1016/j.tifs.2009.10.013

Trans fatty acids

Latifeh Ahmadi

Palabras clave: Food Science; Biotechnology.

Pp. 53

doi: 10.1016/s0924-2244(10)00033-6

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2010.01.002

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 55-58

doi: 10.1016/j.tifs.2009.11.001

Meet the new meat: tissue engineered skeletal muscle

Marloes L.P. Langelaan; Kristel J.M. Boonen; Roderick B. Polak; Frank P.T. Baaijens; Mark J. Post; Daisy W.J. van der Schaft

Palabras clave: Food Science; Biotechnology.

Pp. 59-66

doi: 10.1016/j.tifs.2009.08.002

Chemical and biological transformations for detoxification of trichothecene mycotoxins in human and animal food chains: a review

Jianwei He; Ting Zhou; J. Christopher Young; Greg J. Boland; Peter M. Scott

Palabras clave: Food Science; Biotechnology.

Pp. 67-76

doi: 10.1016/j.tifs.2009.10.008

Brewer's Saccharomyces yeast biomass: characteristics and potential applications

I.M.P.L.V.O. Ferreira; O. Pinho; E. Vieira; J.G. Tavarela

Palabras clave: Food Science; Biotechnology.

Pp. 77-84

doi: 10.1016/j.tifs.2009.10.009

New directions towards structure formation and stability of protein-rich foods from globular proteins

Nanik Purwanti; Atze Jan van der Goot; Remko Boom; Johan Vereijken

Palabras clave: Food Science; Biotechnology.

Pp. 85-94

doi: 10.1016/j.tifs.2009.10.011

Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes

Filipa V.M. Silva; Paul A. Gibbs

Palabras clave: Food Science; Biotechnology.

Pp. 95-105

doi: 10.1016/j.tifs.2009.10.014

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

L. Alvarez-Jubete; E.K. Arendt; E. Gallagher

Palabras clave: Food Science; Biotechnology.

Pp. 106-113