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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.2013.01.002

Stability of falcarinol type polyacetylenes during processing of Apiaceae vegetables

Ashish Rawson; Nigel P. Brunton; Dilip K. Rai; Padraig McLoughlin; Brijesh K. Tiwari; Maria G. Tuohy

Palabras clave: Food Science; Biotechnology.

Pp. 133-141

doi: 10.1016/j.tifs.2013.01.003

Public perceptions of agri-food applications of genetic modification – A systematic review and meta-analysis

Lynn J. Frewer; Ivo A. van der Lans; Arnout R.H. Fischer; Machiel J. Reinders; Davide Menozzi; Xiaoyong Zhang; Isabelle van den Berg; Karin L. Zimmermann

Palabras clave: Food Science; Biotechnology.

Pp. 142-152

doi: 10.1016/j.tifs.2013.01.006

Pectic oligosaccharides: Manufacture and functional properties

B. Gullón; B. Gómez; M. Martínez-Sabajanes; R. Yáñez; J.C. Parajó; J.L. Alonso

Palabras clave: Food Science; Biotechnology.

Pp. 153-161

doi: 10.1016/j.tifs.2013.01.008

Mechanism of discoloration in processed garlic and onion

Jiachen Zang; Dan Wang; Guanghua Zhao

Palabras clave: Food Science; Biotechnology.

Pp. 162-173

doi: 10.1016/j.tifs.2012.12.004

Potential application of machine vision to honey characterization

Sahameh Shafiee; Saeid Minaei; Nasrollah Moghaddam-Charkari; Mahdi Ghasemi-Varnamkhasti; Mohsen Barzegar

Palabras clave: Food Science; Biotechnology.

Pp. 174-177

doi: 10.1016/j.tifs.2013.01.005

A research approach for quality based design of healthy foods: Dried broccoli as a case study

T. Oliviero; R. Verkerk; M. Dekker

Palabras clave: Food Science; Biotechnology.

Pp. 178-184

doi: 10.1016/s0924-2244(13)00076-9

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/s0924-2244(13)00078-2

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2013.04.002

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-5

doi: 10.1016/j.tifs.2013.02.002

Nutrigenomics – Linking food to human metabolism

Guy Vergères

Palabras clave: Food Science; Biotechnology.

Pp. 6-12