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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/s0924-2244(12)00193-8

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2012.09.002

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 63-65

doi: 10.1016/j.tifs.2012.04.006

Food Layered Manufacture: A new process for constructing solid foods

Teresa F. Wegrzyn; Matt Golding; Richard H. Archer

Palabras clave: Food Science; Biotechnology.

Pp. 66-72

doi: 10.1016/j.tifs.2012.05.006

Single droplet drying for optimal spray drying of enzymes and probiotics

Maarten A.I. Schutyser; Jimmy Perdana; Remko M. Boom

Palabras clave: Food Science; Biotechnology.

Pp. 73-82

doi: 10.1016/j.tifs.2012.05.007

Recent advances in the action of pulsed electric fields on enzymes and food component proteins

Wei Zhao; Ruijin Yang; Howard Q. Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 83-96

doi: 10.1016/j.tifs.2012.06.002

Safety assessment of smoke flavouring primary products by the European Food Safety Authority

A. Theobald; D. Arcella; A. Carere; C. Croera; K.-H. Engel; D. Gott; R. Gürtler; D. Meier; I. Pratt; I.M.C.M. Rietjens; R. Simon; R. Walker

Palabras clave: Food Science; Biotechnology.

Pp. 97-108

doi: 10.1016/j.tifs.2012.04.005

Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis

M. van der Spiegel; H.J. van der Fels-Klerx; P. Sterrenburg; S.M. van Ruth; I.M.J. Scholtens-Toma; E.J. Kok

Palabras clave: Food Science; Biotechnology.

Pp. 109-119

doi: 10.1016/j.tifs.2012.06.003

A limited supply of fishmeal: Impact on future increases in global aquaculture production

Ragnar L. Olsen; Mohammad R. Hasan

Palabras clave: Food Science; Biotechnology.

Pp. 120-128

doi: 10.1016/s0924-2244(12)00217-8

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/s0924-2244(12)00219-1

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I