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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.2014.06.010

Conceptual framework for ex-ante evaluation at the micro/macro level of GM crops with health benefits

Hans De Steur; Dieter Blancquaert; Willy LambertORCID; Dominique Van Der StraetenORCID; Xavier Gellynck

Palabras clave: Food Science; Biotechnology.

Pp. 116-134

doi: 10.1016/j.tifs.2014.07.006

Selenium enrichment of lactic acid bacteria and bifidobacteria: A functional food perspective

Sarang Dilip Pophaly; Poonam; Prashant Singh; Hitesh Kumar; Sudhir Kumar Tomar; Rameshwar Singh

Palabras clave: Food Science; Biotechnology.

Pp. 135-145

doi: 10.1016/j.tifs.2014.07.007

The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution

Miguel A. Alvarez; Ma Victoria Moreno-Arribas

Palabras clave: Food Science; Biotechnology.

Pp. 146-155

doi: 10.1016/j.tifs.2014.07.011

Oxidized forms of dietary antioxidants: Friends or foes?

Borut Poljsak; Irina Milisav

Palabras clave: Food Science; Biotechnology.

Pp. 156-166

doi: 10.1016/s0924-2244(14)00222-2

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(14)00220-9

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-ii

doi: 10.1016/j.tifs.2014.10.005

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-5

doi: 10.1016/j.tifs.2014.08.001

A review on astringency and bitterness perception of tannins in wine

Wen Ma; Anque Guo; Yulin Zhang; Hua Wang; Ye Liu; Hua LiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 6-19

doi: 10.1016/j.tifs.2014.07.005

A complex system approach to address world challenges in food and agriculture

H.G.J. van Mil; E.A. Foegeding; E.J. Windhab; N. Perrot; E. van der Linden

Palabras clave: Food Science; Biotechnology.

Pp. 20-32

doi: 10.1016/j.tifs.2014.07.009

Immobilized cell systems for batch and continuous winemaking

Z. Genisheva; J.A. Teixeira; J.M. Oliveira

Palabras clave: Food Science; Biotechnology.

Pp. 33-47