Catálogo de publicaciones - revistas

Compartir en
redes sociales

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.2010.09.010

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

Sandy Van Buggenhout; Marie Alminger; Lien Lemmens; Ines Colle; Griet Knockaert; Katlijn Moelants; Ann Van Loey; Marc Hendrickx

Palabras clave: Food Science; Biotechnology.

Pp. 607-618

doi: 10.1016/j.tifs.2010.09.004

A vision for allergen management best practice in the food industry

R. Ward; R. Crevel; I. Bell; N. Khandke; C. Ramsay; S. Paine

Palabras clave: Food Science; Biotechnology.

Pp. 619-625

doi: 10.1016/s0924-2244(10)00282-7

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I-I

doi: 10.1016/s0924-2244(10)00280-3

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i-i

doi: 10.1016/j.tifs.2010.11.007

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-2

doi: 10.1016/j.tifs.2010.11.003

Mechanisms of lipid oxidation in food dispersions

Thaddao Waraho; D. Julian McClements; Eric A. Decker

Pp. 3-13

doi: 10.1016/j.tifs.2010.10.003

Category-based food ordering processes

Helge A. Wurdemann; Vahid Aminzadeh; Jian S. Dai; John Reed; Graham Purnell

Palabras clave: Food Science; Biotechnology.

Pp. 14-20

doi: 10.1016/j.tifs.2010.11.002

Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

Mohammed Aider; Chockry Barbana

Palabras clave: Food Science; Biotechnology.

Pp. 21-39

doi: 10.1016/j.tifs.2010.11.005

Yacon, a new source of prebiotic oligosaccharides with a history of safe use

Ilkka Ojansivu; Celia Lucia Ferreira; Seppo Salminen

Palabras clave: Food Science; Biotechnology.

Pp. 40-46

doi: 10.1016/j.tifs.2010.12.001

2010 EFFoST Annual Meeting, Dublin

Ronan Gormley

Palabras clave: Food Science; Biotechnology.

Pp. 47-48