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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

Tabla de contenidos

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-4

Basic knowledge models for the design of bread texture

Guy Della Valle; Hubert Chiron; Lucio Cicerelli; Kamal Kansou; Kati Katina; Amadou Ndiaye; Martin Whitworth; Kaisa Poutanen

Palabras clave: Food Science; Biotechnology.

Pp. 5-14

A review of measurement and relationships between food, eating behavior and emotion

Y. JiangORCID; J.M. King; W. Prinyawiwatkul

Palabras clave: Food Science; Biotechnology.

Pp. 15-28

Fish discards management in selected Spanish and Portuguese métiers: Identification and potential valorisation

Tatiana Ordóñez-Del Pazo; Luis T. Antelo; Amaya Franco-Uría; Ricardo I. Pérez-Martín; Carmen G. Sotelo; Antonio A. Alonso

Palabras clave: Food Science; Biotechnology.

Pp. 29-43

Gluten free beer – A review

Anna-Sophie Hager; Josh P. Taylor; Deborah M. Waters; Elke K. Arendt

Palabras clave: Food Science; Biotechnology.

Pp. 44-54

Justification for soy protein to still have a category ‘A’ coronary heart disease risk reduction health claim

Elaine S. Krul; Lulu Mauro; Ratna Mukherjea

Palabras clave: Food Science; Biotechnology.

Pp. 55-58

Response

Abraham Girgih; Semone Myrie; Rotimi Aluko; Peter Jones

Palabras clave: Food Science; Biotechnology.

Pp. 59-62

Review of “Introduction to the physical chemistry of foods”

Alan Mackie

Palabras clave: Food Science; Biotechnology.

Pp. 63-64

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i