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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.2011.08.011

Prebiotics for prevention of gut infections

Tine Rask Licht; Tine Ebersbach; Hanne Frøkiær

Palabras clave: Food Science; Biotechnology.

Pp. 70-82

doi: 10.1016/j.tifs.2011.09.001

Seaweeds: A sustainable functional food for complementary and alternative therapy

Suhaila Mohamed; Siti Nadia Hashim; Hafeedza Abdul Rahman

Palabras clave: Food Science; Biotechnology.

Pp. 83-96

doi: 10.1016/j.tifs.2011.09.002

Potential and limitations of methods for temperature uniformity mapping in high pressure thermal processing

Tara Grauwet; Cornelia Rauh; Iesel Van der Plancken; Liesbeth Vervoort; Marc Hendrickx; Antonio Delgado; Ann Van Loey

Palabras clave: Food Science; Biotechnology.

Pp. 97-110

doi: 10.1016/j.tifs.2011.10.004

Stability of health-related compounds in plant foods through the application of non thermal processes

Gemma Oms-Oliu; Isabel Odriozola-Serrano; Robert Soliva-Fortuny; Pedro Elez-Martínez; Olga Martín-Belloso

Palabras clave: Food Science; Biotechnology.

Pp. 111-123

doi: 10.1016/j.tifs.2011.10.009

Advanced research on the health benefit of reduced water

Sanetaka Shirahata; Takeki Hamasaki; Kiichiro Teruya

Palabras clave: Food Science; Biotechnology.

Pp. 124-131

doi: 10.1016/s0924-2244(12)00041-6

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/s0924-2244(12)00043-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2012.02.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-3

doi: 10.1016/j.tifs.2011.09.006

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

Eric Dickinson

Palabras clave: Food Science; Biotechnology.

Pp. 4-12

doi: 10.1016/j.tifs.2011.09.005

Investigation of reported correlation coefficients between rheological properties of the wheat bread doughs and baking performance of the corresponding wheat flours

Valentina Stojceska; Francis Butler

Palabras clave: Food Science; Biotechnology.

Pp. 13-18