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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.2011.11.001

Phosphorus-containing food additives: An insidious danger for people with chronic kidney disease

Ray J. Winger; Jaime Uribarri; Lyn Lloyd

Palabras clave: Food Science; Biotechnology.

Pp. 92-102

doi: 10.1016/j.tifs.2011.11.003

Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods

Ruben P. Jolie; Stefanie Christiaens; Ans De Roeck; Ilse Fraeye; Ken Houben; Sandy Van Buggenhout; Ann M. Van Loey; Marc E. Hendrickx

Palabras clave: Food Science; Biotechnology.

Pp. 103-118

doi: 10.1016/s0924-2244(12)00084-2

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(12)00082-9

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2012.04.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-3

doi: 10.1016/j.tifs.2011.11.006

Rheology and tribology: Two distinctive regimes of food texture sensation

Jianshe Chen; Jason R. Stokes

Palabras clave: Food Science; Biotechnology.

Pp. 4-12

doi: 10.1016/j.tifs.2011.11.004

Malaxation: Influence on virgin olive oil quality. Past, present and future – An overview

Maria Lisa Clodoveo

Palabras clave: Food Science; Biotechnology.

Pp. 13-23

doi: 10.1016/j.tifs.2011.12.002

Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

Elmira Arab-Tehrany; Muriel Jacquot; Claire Gaiani; Muhammad Imran; Stephane Desobry; Michel Linder

Palabras clave: Food Science; Biotechnology.

Pp. 24-33

doi: 10.1016/j.tifs.2011.12.004

Meta-analysis for quantitative microbiological risk assessments and benchmarking data

Heidy M.W. den Besten; Marcel H. Zwietering

Palabras clave: Food Science; Biotechnology.

Pp. 34-39

doi: 10.1016/j.tifs.2011.12.006

Terahertz time domain spectroscopy and imaging: Emerging techniques for food process monitoring and quality control

A.A. Gowen; C. O’Sullivan; C.P. O’Donnell

Palabras clave: Food Science; Biotechnology.

Pp. 40-46