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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.2010.12.005

Potential application of electronic nose technology in brewery

M. Ghasemi-Varnamkhasti; S.S. Mohtasebi; M.L. Rodriguez-Mendez; J. Lozano; S.H. Razavi; H. Ahmadi

Palabras clave: Food Science; Biotechnology.

Pp. 165-174

doi: 10.1016/j.tifs.2010.12.006

Olive fruit dietary fiber: components, recovery and applications

Charis M. Galanakis

Palabras clave: Food Science; Biotechnology.

Pp. 175-184

doi: 10.1016/j.tifs.2011.01.008

Recent advances in the use of computer vision technology in the quality assessment of fresh meats

Patrick Jackman; Da-Wen Sun; Paul Allen

Palabras clave: Food Science; Biotechnology.

Pp. 185-197

doi: 10.1016/s0924-2244(11)00077-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(11)00075-6

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2011.04.002

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 199-200

doi: 10.1016/j.tifs.2011.02.001

Heat resistant chocolate

Terri A. Stortz; Alejandro G. Marangoni

Palabras clave: Food Science; Biotechnology.

Pp. 201-214

doi: 10.1016/j.tifs.2011.01.009

Application of spray drying for preservation of lactic acid starter cultures: a review

S.H. Peighambardoust; A. Golshan Tafti; J. Hesari

Palabras clave: Food Science; Biotechnology.

Pp. 215-224

doi: 10.1016/j.tifs.2011.01.010

Arcobacter – An emerging threat to animals and animal origin food products?

A.H. Shah; A.A. Saleha; Z. Zunita; M. Murugaiyah

Palabras clave: Food Science; Biotechnology.

Pp. 225-236

doi: 10.1016/j.tifs.2011.02.002

The use of food genomics to ensure the traceability of olive oil

Caterina Agrimonti; Michelangelo Vietina; Simona Pafundo; Nelson Marmiroli

Palabras clave: Food Science; Biotechnology.

Pp. 237-244