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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.2011.01.003

Electronic and bioelectronic tongues, two promising analytical tools for the quality evaluation of non alcoholic beer

M. Ghasemi-Varnamkhasti; S.S. Mohtasebi; M.L. Rodríguez-Méndez; M. Siadat; H. Ahmadi; S.H. Razavi

Palabras clave: Food Science; Biotechnology.

Pp. 245-248

doi: 10.1016/j.tifs.2011.02.005

EFSA 15th scientific colloquium: Emerging risks in food - from identification to communication

Andrea Altieri; Tobin Robinson; Marcel Mengelers; Arie Havelaar; Djien Liem; Vittorio Silano; Stef Bronzwaer

Palabras clave: Food Science; Biotechnology.

Pp. 249-252

doi: 10.1016/s0924-2244(11)00101-4

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/s0924-2244(11)00103-8

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2011.05.002

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 253-256

doi: 10.1016/j.tifs.2011.03.006

Trends in application of imaging technologies to inspection of fish and fish products

John Reidar Mathiassen; Ekrem Misimi; Morten Bondø; Emil Veliyulin; Stein Ove Østvik

Palabras clave: Food Science; Biotechnology.

Pp. 257-275

doi: 10.1016/j.tifs.2011.02.003

Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

Adriano G. Cruz; José A.F. Faria; Marise A.R. Pollonio; Helena M.A. Bolini; Renata M.S. Celeghini; Daniel Granato; Nagendra P. Shah

Palabras clave: Food Science; Biotechnology.

Pp. 276-291

doi: 10.1016/j.tifs.2011.02.004

Edible films and coatings: Structures, active functions and trends in their use

Víctor Falguera; Juan Pablo Quintero; Alberto Jiménez; José Aldemar Muñoz; Albert Ibarz

Palabras clave: Food Science; Biotechnology.

Pp. 292-303

doi: 10.1016/j.tifs.2011.03.008

Modelling and analysis of complex food systems: State of the art and new trends

N. Perrot; I.C. Trelea; C. Baudrit; G. Trystram; P. Bourgine

Palabras clave: Food Science; Biotechnology.

Pp. 304-314

doi: 10.1016/j.tifs.2011.03.011

Bioactive potential and possible health effects of edible brown seaweeds

Shilpi Gupta; Nissreen Abu-Ghannam

Pp. 315-326