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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.2010.06.002

A review of current PCR-based methodologies for the authentication of meats from game animal species

Violeta Fajardo; Isabel González; María Rojas; Teresa García; Rosario Martín

Palabras clave: Food Science; Biotechnology.

Pp. 408-421

doi: 10.1016/s0924-2244(10)00185-8

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I-I

doi: 10.1016/j.tifs.2010.08.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 423-424

doi: 10.1016/j.tifs.2010.07.003

Qualified presumption of safety (QPS): a generic risk assessment approach for biological agents notified to the European Food Safety Authority (EFSA)

Renata G.K. Leuschner; Tobin P. Robinson; Marta Hugas; Pier Sandro Cocconcelli; Florence Richard-Forget; Günter Klein; Tine R. Licht; Christophe Nguyen-The; Amparo Querol; Malcolm Richardson

Palabras clave: Food Science; Biotechnology.

Pp. 425-435

doi: 10.1016/j.tifs.2010.06.003

Ohmic heating – a review

Marcos Camargo Knirsch; Carolina Alves dos Santos; António Augusto Martins de Oliveira Soares Vicente; Thereza Christina Vessoni Penna

Palabras clave: Food Science; Biotechnology.

Pp. 436-441

doi: 10.1016/j.tifs.2010.06.004

Advances in detection of genetically engineered crops by multiplex polymerase chain reaction methods

Hari K. Shrestha; Kae-Kang Hwu; Men-Chi Chang

Palabras clave: Food Science; Biotechnology.

Pp. 442-454

doi: 10.1016/j.tifs.2010.07.001

Ovomucin – a glycoprotein with promising potential

Dileep A. Omana; Jiapei Wang; Jianping Wu

Palabras clave: Food Science; Biotechnology.

Pp. 455-463

doi: 10.1016/j.tifs.2010.07.002

Consumer acceptance of high-pressure processing and pulsed-electric field: a review

Nina Veflen Olsen; Klaus G. Grunert; Anne-Mette Sonne

Palabras clave: Food Science; Biotechnology.

Pp. 464-472

doi: 10.1016/s0924-2244(10)00213-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I-I

doi: 10.1016/j.tifs.2010.09.005

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 473-474