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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.2010.04.003

Effect of ultrasound on the technological properties and bioactivity of food: a review

Ana Cristina Soria; Mar Villamiel

Palabras clave: Food Science; Biotechnology.

Pp. 323-331

doi: 10.1016/j.tifs.2010.04.004

Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota

T. Requena; M. Monagas; M.A. Pozo-Bayón; P.J. Martín-Álvarez; B. Bartolomé; R. del Campo; M. Ávila; M.C. Martínez-Cuesta; C. Peláez; M.V. Moreno-Arribas

Palabras clave: Food Science; Biotechnology.

Pp. 332-344

doi: 10.1016/j.tifs.2010.04.006

Organophosphorus pesticides as food chain contaminants and type 2 diabetes: a review

Raja Rezg; Bessem Mornagui; Saloua El-Fazaa; Najoua Gharbi

Palabras clave: Food Science; Biotechnology.

Pp. 345-357

doi: 10.1016/j.tifs.2010.04.007

Effect of ultrasonic processing on food enzymes of industrial importance

C.P. O’Donnell; B.K. Tiwari; P. Bourke; P.J. Cullen

Palabras clave: Food Science; Biotechnology.

Pp. 358-367

doi: 10.1016/j.tifs.2010.03.007

“Cleaning-in-place: Dairy, food and beverage operations”, third edition

Donald G. Mercer

Palabras clave: Food Science; Biotechnology.

Pp. 368-369

doi: 10.1016/s0924-2244(10)00164-0

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2010.07.005

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 371-372

doi: 10.1016/j.tifs.2010.04.010

Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins

Pilar García; Lorena Rodríguez; Ana Rodríguez; Beatriz Martínez

Palabras clave: Food Science; Biotechnology.

Pp. 373-382

doi: 10.1016/j.tifs.2010.04.009

Computational fluid dynamics (CFD) applications in spray drying of food products

Rinil Kuriakose; C. Anandharamakrishnan

Palabras clave: Food Science; Biotechnology.

Pp. 383-398

doi: 10.1016/j.tifs.2010.05.001

The potential of priming in food production

Esra Capanoglu

Palabras clave: Food Science; Biotechnology.

Pp. 399-407