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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.2010.01.004

Impact of control behaviour on unacceptable variation in acrylamide in French fries

M. Sanny; P.A. Luning; W.J. Marcelis; S. Jinap; M.A.J.S. Van Boekel

Palabras clave: Food Science; Biotechnology.

Pp. 256-267

doi: 10.1016/s0924-2244(10)00120-2

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I-I

doi: 10.1016/j.tifs.2010.04.008

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 269-271

doi: 10.1016/j.tifs.2010.02.003

Immunochemical and DNA-based methods in food allergen analysis and quality assurance perspectives

Linda Monaci; Angelo Visconti

Palabras clave: Food Science; Biotechnology.

Pp. 272-283

doi: 10.1016/j.tifs.2010.03.003

Food applications of liposome-encapsulated antimicrobial peptides

Patrícia da Silva Malheiros; Daniel Joner Daroit; Adriano Brandelli

Palabras clave: Food Science; Biotechnology.

Pp. 284-292

doi: 10.1016/j.tifs.2010.03.004

Microbiological approaches to lowering ethanol concentration in wine

Dariusz R. Kutyna; Cristian Varela; Paul A. Henschke; Paul J. Chambers; Grant A. Stanley

Palabras clave: Food Science; Biotechnology.

Pp. 293-302

doi: 10.1016/j.tifs.2010.03.005

Recent advances in gluten-free baking and the current status of oats

E.K. Hüttner; E.K. Arendt

Palabras clave: Food Science; Biotechnology.

Pp. 303-312

doi: 10.1016/j.tifs.2010.03.002

Reference method for analyzing material flow, information flow and information loss in food supply chains

Petter Olsen; Michaela Aschan

Palabras clave: Food Science; Biotechnology.

Pp. 313-320

doi: 10.1016/s0924-2244(10)00138-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I-I

doi: 10.1016/j.tifs.2010.06.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 321-322