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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.2014.03.002

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 65-67

doi: 10.1016/j.tifs.2014.01.008

Physicochemical properties, molecular structure, and uses of sweetpotato starch

Fan Zhu; Sunan Wang

Palabras clave: Food Science; Biotechnology.

Pp. 68-78

doi: 10.1016/j.tifs.2014.01.002

Dairy-derived antimicrobial peptides: Action mechanisms, pharmaceutical uses and production proposals

A. Sibel Akalın

Palabras clave: Food Science; Biotechnology.

Pp. 79-95

doi: 10.1016/j.tifs.2014.01.005

Mycotoxins in cereals and related foodstuffs: A review on occurrence and recent methods of analysis

V.L. Pereira; J.O. Fernandes; S.C. Cunha

Palabras clave: Food Science; Biotechnology.

Pp. 96-136

doi: 10.1016/j.tifs.2014.02.004

Bioinformatics approaches, prospects and challenges of food bioactive peptide research

Chibuike C. UdenigweORCID

Palabras clave: Food Science; Biotechnology.

Pp. 137-143

doi: 10.1016/j.tifs.2014.01.007

Challenges and realistic opportunities in the use of by-products from processing of fish and shellfish

Ragnar L. Olsen; Jogeir Toppe; Iddya Karunasagar

Palabras clave: Food Science; Biotechnology.

Pp. 144-151

doi: 10.1016/s0924-2244(14)00075-2

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(14)00073-9

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2014.04.002

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-4

doi: 10.1016/j.tifs.2014.02.008

Milk proteins as encapsulation devices and delivery vehicles: Applications and trends

Guilherme M. TavaresORCID; Thomas Croguennec; Antonio F. Carvalho; Saïd Bouhallab

Palabras clave: Food Science; Biotechnology.

Pp. 5-20