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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.2014.06.008

Good food preparation practices in households: A review

Barbara Cecconi DeonORCID; Laissa Benites MedeirosORCID; Ana Lúcia de Freitas Saccol; Luisa Helena Hecktheuer; Silvana Saccol; Maritiele Naissinger

Palabras clave: Food Science; Biotechnology.

Pp. 40-46

doi: 10.1016/j.tifs.2014.06.009

Intelligent food packaging: The next generation

Mike Vanderroost; Peter Ragaert; Frank Devlieghere; Bruno De Meulenaer

Palabras clave: Food Science; Biotechnology.

Pp. 47-62

doi: 10.1016/j.tifs.2014.07.002

Towards a comprehensive exploitation of citrus

Carlos A. Ledesma-Escobar; María D. Luque de Castro

Palabras clave: Food Science; Biotechnology.

Pp. 63-75

doi: 10.1016/j.tifs.2014.06.003

Computer vision technology for real-time food quality assurance during drying process

Mortaza Aghbashlo; Soleiman Hosseinpour; Mahdi Ghasemi-Varnamkhasti

Palabras clave: Food Science; Biotechnology.

Pp. 76-84

doi: 10.1016/j.tifs.2014.06.004

RETRACTED: Probiotics intake and metabolic syndrome: A proposal

Cristina Stewart B. Bogsan; Ana Carolina R. Florence; Natalia Perina; Ricardo C. Barbuti; Tomás Navarro-Rodriguez; Jaime N. Eisig; Maricê N. Oliveira

Palabras clave: Food Science; Biotechnology.

Pp. 85

doi: 10.1016/s0924-2244(14)00203-9

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(14)00201-5

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/j.tifs.2014.09.008

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 87-90

doi: 10.1016/j.tifs.2014.07.004

The development of ice crystals in food products during the superchilling process and following storage, a review

Lilian Daniel Kaale; Trygve Magne Eikevik

Palabras clave: Food Science; Biotechnology.

Pp. 91-103

doi: 10.1016/j.tifs.2014.06.002

Therapeutic potential of mushrooms in preventing and ameliorating hypertension

Noor Fazila Mohamed Yahaya; Mohammad Azizur Rahman; Noorlidah Abdullah

Palabras clave: Food Science; Biotechnology.

Pp. 104-115