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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.2012.01.009

Advances in vegetable oil authentication by DNA-based markers

Joana Costa; Isabel Mafra; M. Beatriz P.P. Oliveira

Palabras clave: Food Science; Biotechnology.

Pp. 43-55

doi: 10.1016/j.tifs.2012.02.002

Toward improving technological and functional properties of probiotics in foods

Borja Sánchez; Lorena Ruiz; Miguel Gueimonde; Patricia Ruas-Madiedo; Abelardo Margolles

Palabras clave: Food Science; Biotechnology.

Pp. 56-63

doi: 10.1016/s0924-2244(12)00152-5

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(12)00150-1

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2012.07.004

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 65-67

doi: 10.1016/j.tifs.2012.03.003

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Charis M. Galanakis

Palabras clave: Food Science; Biotechnology.

Pp. 68-87

doi: 10.1016/j.tifs.2012.01.010

Ultrasonics in food processing – Food quality assurance and food safety

Jayani Chandrapala; Christine Oliver; Sandra Kentish; Muthupandian Ashokkumar

Palabras clave: Food Science; Biotechnology.

Pp. 88-98

doi: 10.1016/j.tifs.2012.02.004

Essential oil vapour and negative air ions: A novel tool for food preservation

Amit Kumar Tyagi; Anushree Malik; Davide Gottardi; Maria Elisabetta Guerzoni

Palabras clave: Food Science; Biotechnology.

Pp. 99-113

doi: 10.1016/j.tifs.2012.03.002

Mass and heat transfer coefficients assessment, optimisation and validation for multiphase food systems under transient stages

Iuliana Vintila

Palabras clave: Food Science; Biotechnology.

Pp. 114-119

doi: 10.1016/j.tifs.2012.01.008

Drivers of food SMEs network success: 101 tales from Norway

Nina Veflen Olsen; Ingunn Elvekrok; Etty Ragnhild Nilsen

Palabras clave: Food Science; Biotechnology.

Pp. 120-128