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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.2011.11.007

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-3

doi: 10.1016/j.tifs.2011.08.002

Implementation of HACCP to control the influence of milking equipment and cooling tank on the milk quality

M.J. Vilar; J.L. Rodríguez-Otero; M.L. Sanjuán; F.J. Diéguez; M. Varela; E. Yus

Palabras clave: Food Science; Biotechnology.

Pp. 4-12

doi: 10.1016/j.tifs.2011.08.003

Nanoencapsulation of food ingredients using lipid based delivery systems

Milad Fathi; M.R. Mozafari; M. Mohebbi

Palabras clave: Food Science; Biotechnology.

Pp. 13-27

doi: 10.1016/j.tifs.2011.08.004

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Iesel Van der Plancken; Lise Verbeyst; Kristel De Vleeschouwer; Tara Grauwet; Raija-Liisa Heiniö; Fiona A. Husband; Martina Lille; Alan R. Mackie; Ann Van Loey; Kaarina Viljanen; Marc Hendrickx

Palabras clave: Food Science; Biotechnology.

Pp. 28-38

doi: 10.1016/j.tifs.2011.08.005

New trends in yeast selection for winemaking

J.A. Suárez-Lepe; A. Morata

Palabras clave: Food Science; Biotechnology.

Pp. 39-50

doi: 10.1016/j.tifs.2011.08.009

Overview of available methods for Risk Based Control within the European Union

E.D. van Asselt; P. Sterrenburg; M.Y. Noordam; H.J. van der Fels-Klerx

Palabras clave: Food Science; Biotechnology.

Pp. 51-58

doi: 10.1016/s0924-2244(12)00010-6

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(12)00008-8

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2012.01.005

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 59-61

doi: 10.1016/j.tifs.2011.08.010

Rethinking food-derived bioactive peptides for antimicrobial and immunomodulatory activities

Dominic Agyei; Michael K. Danquah

Palabras clave: Food Science; Biotechnology.

Pp. 62-69