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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.2014.03.004

Electrospinning and electrospraying techniques: Potential food based applications

J. Anu Bhushani; C. Anandharamakrishnan

Palabras clave: Food Science; Biotechnology.

Pp. 21-33

doi: 10.1016/j.tifs.2014.04.004

A critical look at medical nutrition terminology and definitions

Tamar C. WeenenORCID; Harry Commandeur; Eric Claassen

Palabras clave: Food Science; Biotechnology.

Pp. 34-46

doi: 10.1016/j.tifs.2014.04.005

The emerging application of ultrasound in lactose crystallisation

Mohammad H. Zamanipoor; Ricardo L. Mancera

Palabras clave: Food Science; Biotechnology.

Pp. 47-59

doi: 10.1016/j.tifs.2014.04.001

ISO 14470:2011 and EU legislative background on food irradiation technology: The Italian attitude

Aldo Parlato; Marcella Giacomarra; Antonino Galati; Maria Crescimanno

Palabras clave: Food Science; Biotechnology.

Pp. 60-74

doi: 10.1016/j.tifs.2014.04.003

Could supply chain technology improve food operators' innovativeness? A developing country's perspective

Suhana Mohezar; Mohammad Nazri Mohd NorORCID

Palabras clave: Food Science; Biotechnology.

Pp. 75-82

doi: 10.1016/s0924-2244(14)00143-5

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(14)00141-1

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2014.07.001

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 83-87

doi: 10.1016/j.tifs.2014.05.003

Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues

Gabriel Davidov-PardoORCID; David Julian McClements

Palabras clave: Food Science; Biotechnology.

Pp. 88-103

doi: 10.1016/j.tifs.2014.04.007

Temporal Dominance of Sensations: A review

Rossella Di Monaco; Chengcheng SuORCID; Paolo Masi; Silvana CavellaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 104-112