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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.2012.03.005

Technological aspects and potential applications of (ultra) high-pressure homogenisation

Eliane Dumay; Dominique Chevalier-Lucia; Laëtitia Picart-Palmade; Amal Benzaria; Alvar Gràcia-Julià; Claire Blayo

Palabras clave: Food Science; Biotechnology.

Pp. 13-26

doi: 10.1016/j.tifs.2012.04.007

Process Analytical Technology in the food industry

Frans van den Berg; Christian B. Lyndgaard; Klavs M. Sørensen; Søren B. Engelsen

Palabras clave: Food Science; Biotechnology.

Pp. 27-35

doi: 10.1016/j.tifs.2013.02.004

Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines

M. Figueiredo-González; B. Cancho-Grande; J. Simal-Gándara

Palabras clave: Food Science; Biotechnology.

Pp. 36-54

doi: 10.1016/j.tifs.2013.02.005

Micronutrient deficiencies in South Asia – Current status and strategies

Saeed Akhtar; Tariq Ismail; Sunethra Atukorala; N. Arlappa

Palabras clave: Food Science; Biotechnology.

Pp. 55-62

doi: 10.1016/j.tifs.2013.03.001

What can play the role of gluten in gluten free pasta?

Alessandra Marti; Maria Ambrogina Pagani

Palabras clave: Food Science; Biotechnology.

Pp. 63-71

doi: 10.1016/j.tifs.2012.08.006

Emulsification: Mechanistic understanding

Laura L. Lee; Nima Niknafs; Robin D. Hancocks; Ian T. Norton

Palabras clave: Food Science; Biotechnology.

Pp. 72-78

doi: 10.1016/j.tifs.2013.01.004

Nanostructured biolayers in food packaging

María José Fabra; María A. Busolo; Amparo Lopez-Rubio; Jose M. Lagaron

Palabras clave: Food Science; Biotechnology.

Pp. 79-87

doi: 10.1016/s0924-2244(13)00099-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(13)00097-6

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2013.05.004

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 89-91