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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.2011.12.003

Innovative traditions in swiftly transforming foodscapes: An exploratory essay

Anneke Geyzen; Peter Scholliers; Frédéric Leroy

Palabras clave: Food Science; Biotechnology.

Pp. 47-52

doi: 10.1016/j.tifs.2011.10.010

Marine Polysaccharides – Food Applications

V.J. Morris

Palabras clave: Food Science; Biotechnology.

Pp. 53

doi: 10.1016/j.tifs.2011.12.001

2011 EFFoST Annual Meeting, Berlin

Ronan Gormley

Palabras clave: Food Science; Biotechnology.

Pp. 54-55

doi: 10.1016/s0924-2244(12)00099-4

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(12)00097-0

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/s0924-2244(12)00112-4

Announcement: GHI Newsletter

Palabras clave: Food Science; Biotechnology.

Pp. II

doi: 10.1016/j.tifs.2012.03.001

Preface

Peter Shewry

Palabras clave: Food Science; Biotechnology.

Pp. 57

doi: 10.1016/j.tifs.2012.02.003

Past and future of cereal grains as food for health

Kaisa Poutanen

Palabras clave: Food Science; Biotechnology.

Pp. 58-62

doi: 10.1016/j.tifs.2012.01.002

Communicating the benefits of wholegrain and functional grain products to European consumers

R. Shepherd; M. Dean; P. Lampila; A. Arvola; A. Saba; M. Vassallo; E. Claupein; M. Winkelmann; L. Lähteenmäki

Palabras clave: Food Science; Biotechnology.

Pp. 63-69

doi: 10.1016/j.tifs.2012.01.003

Developing new types of wheat with enhanced health benefits

Peter R. Shewry; Gilles Charmet; Gerard Branlard; Domenico Lafiandra; Szilveszter Gergely; András Salgó; Luc Saulnier; Zoltan Bedő; E.N. Clare Mills; Jane L. Ward

Palabras clave: Food Science; Biotechnology.

Pp. 70-77