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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.2013.03.003

Protective role of oleuropein and its metabolite hydroxytyrosol on cancer

M.P. Carrera-González; M.J. Ramírez-Expósito; M.D. Mayas; J.M. Martínez-Martos

Palabras clave: Food Science; Biotechnology.

Pp. 92-99

doi: 10.1016/j.tifs.2013.03.004

Computational and numerical modeling of rice hydration and dehydration: A review

J. Shanthilal; C. Anandharamakrishnan

Palabras clave: Food Science; Biotechnology.

Pp. 100-117

doi: 10.1016/j.tifs.2013.03.006

Innovation trends in the food industry: The case of functional foods

Barbara Bigliardi; Francesco Galati

Palabras clave: Food Science; Biotechnology.

Pp. 118-129

doi: 10.1016/j.tifs.2013.03.008

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

Frédéric Leroy; Anneke Geyzen; Maarten Janssens; Luc De Vuyst; Peter Scholliers

Palabras clave: Food Science; Biotechnology.

Pp. 130-137

doi: 10.1016/j.tifs.2013.04.001

Microencapsulation with chitosan by spray drying for industry applications – A review

Berta Nogueiro Estevinho; Fernando Rocha; Lúcia Santos; Arminda Alves

Palabras clave: Biotechnology; Food Science.

Pp. 138-155

doi: 10.1016/j.tifs.2013.03.002

Operational performance and critical success factors of lean manufacturing in European food processing SMEs

Manoj Dora; Maneesh Kumar; Dirk Van Goubergen; Adrienn Molnar; Xavier Gellynck

Palabras clave: Food Science; Biotechnology.

Pp. 156-164

doi: 10.1016/s0924-2244(13)00123-4

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(13)00121-0

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2013.06.006

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-3

doi: 10.1016/j.tifs.2013.05.001

Shining light on food microbiology; applications of Lux-tagged microorganisms in the food industry

Ruth Morrissey; Colin Hill; Máire Begley

Palabras clave: Food Science; Biotechnology.

Pp. 4-15