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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.2013.08.010

Effect of oral processing behaviour on food intake and satiety

P.S. Hogenkamp; H.B. Schiöth

Palabras clave: Food Science; Biotechnology.

Pp. 67-75

doi: 10.1016/s0924-2244(13)00237-9

Editorial Board/Aims and Scope

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/s0924-2244(13)00239-2

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2013.11.003

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 77-79

doi: 10.1016/j.tifs.2013.07.008

Hearts of palms preserves and botulism in Brazil: An overview of outbreaks, causes and risk management strategies

Humberto Moreira Húngaro; Verônica Ortiz Alvarenga; Wilmer Edgard Luera Peña; Anderson de Souza Sant'Ana

Palabras clave: Food Science; Biotechnology.

Pp. 80-95

doi: 10.1016/j.tifs.2013.09.002

Essential oils as potential antimicrobial agents in meat and meat products: A review

Dinesh D. Jayasena; Cheorun Jo

Palabras clave: Food Science; Biotechnology.

Pp. 96-108

doi: 10.1016/j.tifs.2013.10.002

Production of nanoparticles by anti-solvent precipitation for use in food systems

Iris Julie JoyeORCID; David Julian McClements

Palabras clave: Food Science; Biotechnology.

Pp. 109-123

doi: 10.1016/j.tifs.2013.10.003

Prospects of polysaccharide aerogels as modern advanced food materials

Kirsi S. Mikkonen; Kirsti Parikka; Abdul Ghafar; Maija Tenkanen

Palabras clave: Food Science; Biotechnology.

Pp. 124-136

doi: 10.1016/j.tifs.2013.10.001

Towards a decision support system for control of multiple food safety hazards in raw milk production

M. Van der Spiegel; P. Sterrenburg; W. Haasnoot; H.J. van der Fels-Klerx

Palabras clave: Food Science; Biotechnology.

Pp. 137-145

doi: 10.1016/s0924-2244(13)00257-4

Editorial Board/Contents

Palabras clave: Food Science; Biotechnology.

Pp. i