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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.2013.06.001

Context factors affecting design and operation of food safety management systems in the fresh produce chain

K. Kirezieva; J. Nanyunja; L. Jacxsens; J.G.A.J. van der Vorst; M. Uyttendaele; P.A. Luning

Palabras clave: Food Science; Biotechnology.

Pp. 108-127

doi: 10.1016/j.tifs.2013.06.003

Application of bioplastics for food packaging

Nanou Peelman; Peter Ragaert; Bruno De Meulenaer; Dimitri Adons; Roos Peeters; Ludwig Cardon; Filip Van Impe; Frank Devlieghere

Palabras clave: Food Science; Biotechnology.

Pp. 128-141

doi: 10.1016/j.tifs.2013.05.003

A lunch box for tomorrow: Outcomes from the EFFoST annual meeting 2012, Montpellier, France

Ronan Gormley

Palabras clave: Food Science; Biotechnology.

Pp. 142-144

doi: 10.1016/s0924-2244(13)00164-7

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/s0924-2244(13)00166-0

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2013.08.003

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-4

doi: 10.1016/j.tifs.2013.06.007

Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

Simon M. Loveday; Anwesha Sarkar; Harjinder Singh

Palabras clave: Food Science; Biotechnology.

Pp. 5-20

doi: 10.1016/j.tifs.2013.06.002

Ozonolysis mechanism and influencing factors of aflatoxin B1: A review

Enjie Diao; Hanxue Hou; Haizhou Dong

Palabras clave: Food Science; Biotechnology.

Pp. 21-26

doi: 10.1016/j.tifs.2013.06.004

Functional ingredients for poultry meat products

Massimiliano Petracci; Maurizio Bianchi; Samer Mudalal; Claudio Cavani

Palabras clave: Food Science; Biotechnology.

Pp. 27-39

doi: 10.1016/j.tifs.2013.06.005

Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research

Juan Francisco García Martín; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 40-53