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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.2014.05.002

Fermented beverages with health-promoting potential: Past and future perspectives

Alan J. Marsh; Colin Hill; R. Paul Ross; Paul D. Cotter

Palabras clave: Food Science; Biotechnology.

Pp. 113-124

doi: 10.1016/j.tifs.2014.05.005

Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

Lien Lemmens; Ines Colle; Sandy Van Buggenhout; Paola Palmero; Ann Van Loey; Marc Hendrickx

Palabras clave: Food Science; Biotechnology.

Pp. 125-135

doi: 10.1016/j.tifs.2014.05.006

Challenges in exploiting open innovation's full potential in the food industry with a focus on small and medium enterprises (SMEs)

I. Sam Saguy; Vera Sirotinskaya

Palabras clave: Food Science; Biotechnology.

Pp. 136-148

doi: 10.1016/j.tifs.2014.04.006

Microbial toxins and low level of foodborne exposure

Andreja Rajkovic

Palabras clave: Food Science; Biotechnology.

Pp. 149-157

doi: 10.1016/j.tifs.2014.05.004

Electronic nose and electronic mucosa as innovative instruments for real-time monitoring of food dryers

Mahdi Ghasemi-Varnamkhasti; Mortaza Aghbashlo

Palabras clave: Food Science; Biotechnology.

Pp. 158-166

doi: 10.1016/s0924-2244(14)00171-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(14)00169-1

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2014.08.003

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-3

doi: 10.1016/j.tifs.2014.06.006

Healthy processed meat products – Regulatory, reformulation and consumer challenges

S. Grasso; N.P. Brunton; J.G. Lyng; F. Lalor; F.J. Monahan

Palabras clave: Food Science; Biotechnology.

Pp. 4-17

doi: 10.1016/j.tifs.2014.06.007

Nanoencapsulation of food ingredients using carbohydrate based delivery systems

Milad Fathi; Ángel Martín; David Julian McClements

Palabras clave: Food Science; Biotechnology.

Pp. 18-39