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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.2011.10.002

Editorial

Palabras clave: Food Science; Biotechnology.

Pp. 535

doi: 10.1016/j.tifs.2011.03.004

Nutrition & health claims in the European Union: A regulatory overview

M.B. Gilsenan

Palabras clave: Food Science; Biotechnology.

Pp. 536-542

doi: 10.1016/j.tifs.2011.03.009

Trends in the analytical methods for the determination of trans fatty acids content in foods

Tânia Gonçalves Albuquerque; Helena Soares Costa; Maria Conceição Castilho; Ana Sanches-Silva

Palabras clave: Food Science; Biotechnology.

Pp. 543-560

doi: 10.1016/j.tifs.2011.04.006

Fresh edible flowers of ornamental plants – A new source of nutraceutical foods

Jiri Mlcek; Otakar Rop

Palabras clave: Food Science; Biotechnology.

Pp. 561-569

doi: 10.1016/j.tifs.2011.05.007

Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

Charles Brennan; Margaret Brennan; Emma Derbyshire; Brijesh K. Tiwari

Palabras clave: Food Science; Biotechnology.

Pp. 570-575

doi: 10.1016/j.tifs.2011.08.008

Benefits and hazards of fat-free diets

Ivančica Delaš

Palabras clave: Food Science; Biotechnology.

Pp. 576-582

doi: 10.1016/s0924-2244(11)00185-3

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(11)00183-x

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2011.08.001

Preface to Special Issue PathogenCombat

Mogens Jakobsen

Palabras clave: Food Science; Biotechnology.

Pp. S1-S2

doi: 10.1016/j.tifs.2011.03.010

Novel and established intestinal cell line models – An indispensable tool in food science and nutrition

Tomaz Langerholc; Petros A. Maragkoudakis; Jan Wollgast; Lidija Gradisnik; Avrelija Cencic

Palabras clave: Food Science; Biotechnology.

Pp. S11-S20