Catálogo de publicaciones - revistas

Compartir en
redes sociales

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.2012.01.007

Technologies for enhanced exploitation of the health-promoting potential of cereals

Jan A. Delcour; Xavier Rouau; Christophe M. Courtin; Kaisa Poutanen; Roberto Ranieri

Palabras clave: Food Science; Biotechnology.

Pp. 78-86

doi: 10.1016/j.tifs.2011.11.005

Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project

Inger Björck; Elin Östman; Mette Kristensen; Nuria Mateo Anson; Ruth K. Price; Guido R.M.M. Haenen; Rob Havenaar; Knud Erik Bach Knudsen; Anders Frid; Hannu Mykkänen; Rob W. Welch; Gabriele Riccardi

Palabras clave: Food Science; Biotechnology.

Pp. 87-100

doi: 10.1016/j.tifs.2011.12.005

Paving the way for innovation in enhancing the intake of whole grain

Jan Willem Van der Kamp

Palabras clave: Food Science; Biotechnology.

Pp. 101-107

doi: 10.1016/s0924-2244(12)00132-x

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/s0924-2244(12)00134-3

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2012.06.010

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-3

doi: 10.1016/j.tifs.2012.01.004

Nutrikinetics: Concept, technologies, applications, perspectives

J.P.M. van Duynhoven; E.J.J. van Velzen; J.A. Westerhuis; M. Foltz; D.M. Jacobs; A.K. Smilde

Palabras clave: Food Science; Biotechnology.

Pp. 4-13

doi: 10.1016/j.tifs.2011.12.007

Convenience breaded poultry meat products – New developments

Shai Barbut

Palabras clave: Food Science; Biotechnology.

Pp. 14-20

doi: 10.1016/j.tifs.2012.01.001

Iso-α-acids, bitterness and loss of beer quality during storage

Isabel Caballero; Carlos A. Blanco; María Porras

Palabras clave: Food Science; Biotechnology.

Pp. 21-30

doi: 10.1016/j.tifs.2012.01.006

Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives

Cátia M. Peres; Cidália Peres; Adrián Hernández-Mendoza; F. Xavier Malcata

Palabras clave: Food Science; Biotechnology.

Pp. 31-42