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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.2014.08.006

Nanotechnology for increased micronutrient bioavailability

Iris J. JoyeORCID; Gabriel Davidov-Pardo; David Julian McClementsORCID

Palabras clave: Food Science; Biotechnology.

Pp. 168-182

doi: 10.1016/j.tifs.2014.07.008

Developments in nanoparticles for use in biosensors to assess food safety and quality

Keith WarrinerORCID; Subrayal M. Reddy; Azadeh NamvarORCID; Suresh NeethirajanORCID

Palabras clave: Food Science; Biotechnology.

Pp. 183-199

doi: 10.1016/j.tifs.2014.08.009

State of the safety assessment and current use of nanomaterials in food and food production

Hans Bouwmeester; Puck Brandhoff; Hans J.P. Marvin; Stefan Weigel; Ruud J.B. Peters

Palabras clave: Food Science; Biotechnology.

Pp. 200-210

doi: 10.1016/j.tifs.2014.06.005

Consumer attitudes towards nanotechnologies applied to food production

L.J. Frewer; N. Gupta; S. George; A.R.H. Fischer; E.L. Giles; D. Coles

Palabras clave: Food Science; Biotechnology.

Pp. 211-225

doi: 10.1016/j.tifs.2014.09.007

Implications of nanotechnology for the agri-food industry: Opportunities, benefits and risks

Caroline E. Handford; Moira Dean; Maeve Henchion; Michelle Spence; Christopher T. Elliott; Katrina Campbell

Palabras clave: Food Science; Biotechnology.

Pp. 226-241

doi: 10.1016/s0924-2244(14)00244-1

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. 242

doi: 10.1016/s0924-2244(14)00263-5

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/s0924-2244(14)00265-9

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2014.12.002

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 1-4

doi: 10.1016/j.tifs.2014.08.008

Bioaccessibility assessment methodologies and their consequences for the risk–benefit evaluation of food

Carlos CardosoORCID; Cláudia Afonso; Helena Lourenço; Sara Costa; Maria Leonor Nunes

Palabras clave: Food Science; Biotechnology.

Pp. 5-23