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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.2012.05.001

Extrusion Problems Solved: Food, Pet Food and Feed

Donald G. Mercer

Palabras clave: Food Science; Biotechnology.

Pp. 168

doi: 10.1016/s0924-2244(12)00273-7

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(12)00271-3

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2012.12.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-4

doi: 10.1016/j.tifs.2012.08.004

Colour measurements by computer vision for food quality control – A review

Di Wu; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 5-20

doi: 10.1016/j.tifs.2012.08.005

Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception

J.L.H.C. Busch; F.Y.S. Yong; S.M. Goh

Palabras clave: Food Science; Biotechnology.

Pp. 21-34

doi: 10.1016/j.tifs.2012.08.008

Recent advances in image processing using image texture features for food quality assessment

Patrick Jackman; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 35-43

doi: 10.1016/j.tifs.2012.09.003

Advances and perspectives of Pachyrhizus spp. in food science and biotechnology

Ana Mayela Ramos-de-la-Peña; Catherine M.G.C. Renard; Louise Wicker; Juan Carlos Contreras-Esquivel

Palabras clave: Food Science; Biotechnology.

Pp. 44-54

doi: 10.1016/j.tifs.2012.06.015

Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines

Ramon Gonzalez; Manuel Quirós; Pilar Morales

Palabras clave: Food Science; Biotechnology.

Pp. 55-61

doi: 10.1016/j.tifs.2012.07.002

The future supply of animal-derived protein for human consumption

Mike J. Boland; Allan N. Rae; Johan M. Vereijken; Miranda P.M. Meuwissen; Arnout R.H. Fischer; Martinus A.J.S. van Boekel; Shane M. Rutherfurd; Harry Gruppen; Paul J. Moughan; Wouter H. Hendriks

Palabras clave: Food Science; Biotechnology.

Pp. 62-73