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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.2014.02.001

Melatonin from different fruit sources, functional roles, and analytical methods

Xiaoyuan FengORCID; Meng Wang; Yanyun Zhao; Ping Han; Ying Dai

Palabras clave: Food Science; Biotechnology.

Pp. 21-31

doi: 10.1016/j.tifs.2014.02.002

Role of processing on bioaccessibility of minerals: Influence of localization of minerals and anti-nutritional factors in the plant

Katleen Raes; Dries Knockaert; Karin Struijs; John Van Camp

Palabras clave: Food Science; Biotechnology.

Pp. 32-41

doi: 10.1016/j.tifs.2014.02.003

Protein nanostructures in food – Should we be worried?

Jared K. RaynesORCID; John A. Carver; Sally L. Gras; Juliet A. Gerrard

Palabras clave: Food Science; Biotechnology.

Pp. 42-50

doi: 10.1016/j.tifs.2014.02.006

New trends in technology and identity of traditional dairy and fermented meat production processes: Preservation of typicality and hygiene

Luca Settanni; Giancarlo Moschetti

Palabras clave: Food Science; Biotechnology.

Pp. 51-58

doi: 10.1016/j.tifs.2014.02.009

Complex interfaces in food: Structure and mechanical properties

Leonard M.C. Sagis; Elke Scholten

Palabras clave: Food Science; Biotechnology.

Pp. 59-71

doi: 10.1016/s0924-2244(14)00093-4

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(14)00091-0

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-ii

doi: 10.1016/j.tifs.2014.05.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 73-77

doi: 10.1016/j.tifs.2014.03.006

Hyperspectral imaging as an effective tool for quality analysis and control of fish and other seafoods: Current research and potential applications

Jun-Hu Cheng; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 78-91

doi: 10.1016/j.tifs.2014.02.007

Food protein-derived chelating peptides: Biofunctional ingredients for dietary mineral bioavailability enhancement

Lidong GuoORCID; Pádraigín A. Harnedy; Bafang Li; Hu Hou; Zhaohui Zhang; Xue Zhao; Richard J. FitzGerald

Palabras clave: Food Science; Biotechnology.

Pp. 92-105