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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.2010.09.003

Campylobacter and its multi-resistance in the food chain

Sonja Smole Možina; Marija Kurinčič; Anja Klančnik; Ana Mavri

Palabras clave: Food Science; Biotechnology.

Pp. 91-98

doi: 10.1016/j.tifs.2010.09.001

Consumers and new food technologies

Fanny Rollin; Jean Kennedy; Josephine Wills

Palabras clave: Food Science; Biotechnology.

Pp. 99-111

doi: 10.1016/j.tifs.2010.04.005

Future protein supply

Harry Aiking

Palabras clave: Food Science; Biotechnology.

Pp. 112-120

doi: 10.1016/j.tifs.2010.04.002

History and future of food irradiation

József Farkas; Csilla Mohácsi-Farkas

Palabras clave: Food Science; Biotechnology.

Pp. 121-126

doi: 10.1016/j.tifs.2010.04.001

The benefits of processing and packaging

Kata Galić; Mario Ščetar; Mia Kurek

Palabras clave: Food Science; Biotechnology.

Pp. 127-137

doi: 10.1016/s0924-2244(11)00051-3

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(11)00049-5

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2011.03.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 139-141

doi: 10.1016/j.tifs.2011.01.005

Mechanical modelling of cereal solid foods

S. Guessasma; L. Chaunier; G. Della Valle; D. Lourdin

Palabras clave: Food Science; Biotechnology.

Pp. 142-153

doi: 10.1016/j.tifs.2010.11.006

The potential of dry fractionation processes for sustainable plant protein production

M.A.I. Schutyser; A.J. van der Goot

Palabras clave: Food Science; Biotechnology.

Pp. 154-164