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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/s0924-2244(14)00010-7

Editorial Board/Contents

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2014.01.006

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 83-86

doi: 10.1016/j.tifs.2013.11.004

Effect of pulsed electric field processing on the functional properties of bovine milk

Pankaj Sharma; Indrawati OeyORCID; David W. Everett

Palabras clave: Food Science; Biotechnology.

Pp. 87-101

doi: 10.1016/j.tifs.2013.10.012

Analytical techniques for the elucidation of wheat bran constituents and their structural features with emphasis on dietary fiber – A review

Johannes Hell; Wolfgang Kneifel; Thomas Rosenau; Stefan Böhmdorfer

Palabras clave: Food Science; Biotechnology.

Pp. 102-113

doi: 10.1016/j.tifs.2013.11.001

Functional foods against metabolic syndrome (obesity, diabetes, hypertension and dyslipidemia) and cardiovasular disease

Suhaila Mohamed

Palabras clave: Food Science; Biotechnology.

Pp. 114-128

doi: 10.1016/j.tifs.2013.11.002

Measuring sensory and marketing influences on consumers' choices among food and beverage product brands

David A. Booth

Palabras clave: Food Science; Biotechnology.

Pp. 129-137

doi: 10.1016/j.tifs.2013.12.001

Quantitative evaluation of mechanical damage to fresh fruits

Zhiguo Li; Colin Thomas

Palabras clave: Food Science; Biotechnology.

Pp. 138-150

doi: 10.1016/j.tifs.2013.11.005

Alpha-cyclodextrin: Enzymatic production and food applications

Zhaofeng LiORCID; Sheng Chen; Zhengbiao Gu; Jian Chen; Jing Wu

Palabras clave: Food Science; Biotechnology.

Pp. 151-160

doi: 10.1016/s0924-2244(14)00031-4

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/s0924-2244(14)00033-8

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I