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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.2012.08.007

Improving the supply chain and food quality of professionally prepared meals

Jens Adler-Nissen; Renzo Akkerman; Stina Frosch; Martin Grunow; Hanne Løje; Jørgen Risum; Yang Wang; Gine Ørnholt-Johansson

Palabras clave: Food Science; Biotechnology.

Pp. 74-79

doi: 10.1016/j.tifs.2012.07.001

Handbook of Frozen Food Processing and Packaging

Shaoyun Wang

Palabras clave: Food Science; Biotechnology.

Pp. 80-81

doi: 10.1016/j.tifs.2012.09.001

Food Oral Processing: Fundamentals of Eating and Sensory Perception

Lisa Duizer

Palabras clave: Food Science; Biotechnology.

Pp. 81-82

doi: 10.1016/s0924-2244(13)00025-3

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(13)00017-4

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2013.02.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 83-86

doi: 10.1016/j.tifs.2012.08.001

Experimental investigation and modelling in the food cold chain: Thermal and quality evolution

O. Laguerre; H.M. Hoang; D. Flick

Palabras clave: Food Science; Biotechnology.

Pp. 87-97

doi: 10.1016/j.tifs.2011.10.003

Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods

Isabel Odriozola-Serrano; Ingrid Aguiló-Aguayo; Robert Soliva-Fortuny; Olga Martín-Belloso

Palabras clave: Food Science; Biotechnology.

Pp. 98-107

doi: 10.1016/j.tifs.2012.10.001

The possibility of using tasting as a presentation method for sensory stimuli in conjoint analysis

Sara De Pelsmaeker; Koen Dewettinck; Xavier Gellynck

Palabras clave: Food Science; Biotechnology.

Pp. 108-115

doi: 10.1016/j.tifs.2012.10.002

Food safety challenges associated with traditional foods in Arabic speaking countries of the Middle East

Mehrdad Tajkarimi; Salam A. Ibrahim; Angela M. Fraser

Palabras clave: Food Science; Biotechnology.

Pp. 116-123