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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.2012.11.005

Technological aspects and analytical determination of biogenic amines in cheese

Monica Rosa Loizzo; Francesco Menichini; Nevio Picci; Francesco Puoci; Umile Gianfranco Spizzirri; Donatella Restuccia

Palabras clave: Food Science; Biotechnology.

Pp. 38-55

doi: 10.1016/j.tifs.2012.11.006

Antimicrobial nanostructures in food packaging

Henriette M.C. de Azeredo

Palabras clave: Food Science; Biotechnology.

Pp. 56-69

doi: 10.1016/j.tifs.2012.11.007

Lactic acid properties, applications and production: A review

Fabio Andres Castillo Martinez; Eduardo Marcos Balciunas; José Manuel Salgado; José Manuel Domínguez González; Attilio Converti; Ricardo Pinheiro de Souza Oliveira

Palabras clave: Food Science; Biotechnology.

Pp. 70-83

doi: 10.1016/j.tifs.2012.10.006

The use of social media in food risk and benefit communication

Pieter Rutsaert; Áine Regan; Zuzanna Pieniak; Áine McConnon; Adrian Moss; Patrick Wall; Wim Verbeke

Palabras clave: Food Science; Biotechnology.

Pp. 84-91

doi: 10.1016/s0924-2244(13)00057-5

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(13)00055-1

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i-ii

doi: 10.1016/j.tifs.2013.03.005

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 93-97

doi: 10.1016/j.tifs.2013.01.007

Cardioprotective activity of polysaccharides derived from marine algae: An overview

Vijayakumar Mayakrishnan; Priya Kannappan; Noorlidah Abdullah; Abdul Bakrudeen Ali Ahmed

Palabras clave: Food Science; Biotechnology.

Pp. 98-104

doi: 10.1016/j.tifs.2012.12.002

Radiation processing of food proteins – A review on the recent developments

Yau-Hoong Kuan; Rajeev Bhat; Ankit Patras; Alias A. Karim

Palabras clave: Food Science; Biotechnology.

Pp. 105-120

doi: 10.1016/j.tifs.2012.12.003

Is category ‘A’ status assigned to soy protein and coronary heart disease risk reduction health claim by the United States Food and Drug Administration still justifiable?

A.T. Girgih; S.B. Myrie; R.E. Aluko; P.J.H. Jones

Palabras clave: Food Science; Biotechnology.

Pp. 121-132