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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.2012.10.007

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-3

doi: 10.1016/j.tifs.2012.06.004

Recent advances in the development of high-fibre baked products

Anastasia Ktenioudaki; Eimear Gallagher

Palabras clave: Food Science; Biotechnology.

Pp. 4-14

doi: 10.1016/j.tifs.2012.06.006

Nutrition and health claims: An enforcement perspective

Ajay Patel; Chris Smith; Tim Knowles; Yin-Ling Lin

Palabras clave: Food Science; Biotechnology.

Pp. 15-22

doi: 10.1016/j.tifs.2012.06.008

Dietary fiber in extruded cereals: Limitations and opportunities

Frédéric Robin; Heike P. Schuchmann; Stefan Palzer

Palabras clave: Food Science; Biotechnology.

Pp. 23-32

doi: 10.1016/j.tifs.2012.06.009

Haemoglobin-mediated lipid oxidation in the fish muscle: A review

Sajid Maqsood; Soottawat Benjakul; Afaf Kamal-Eldin

Palabras clave: Food Science; Biotechnology.

Pp. 33-43

doi: 10.1016/j.tifs.2012.05.003

A method to estimate a person or group health risks and benefits from additive and multiplicative factors

Micha Peleg; Mark D. Normand; Maria G. Corradini

Palabras clave: Food Science; Biotechnology.

Pp. 44-51

doi: 10.1016/j.tifs.2012.06.005

Tartrate stabilization of wines

C. Lasanta; J. Gómez

Palabras clave: Food Science; Biotechnology.

Pp. 52-59

doi: 10.1016/s0924-2244(12)00235-x

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/s0924-2244(12)00237-3

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2012.11.002

Food Integrity and Traceability. Centre for ASsured, SafE and Traceable Food (ASSET)

Christopher T. Elliott

Palabras clave: Food Science; Biotechnology.

Pp. 61