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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.2014.08.010

Towards galactose accumulation in dairy foods fermented by conventional starter cultures: Challenges and strategies

Qinglong WuORCID; Christine K.W. Cheung; Nagendra P. Shah

Palabras clave: Food Science; Biotechnology.

Pp. 24-36

doi: 10.1016/j.tifs.2014.09.001

Bacteriocinogenic LAB from cheeses – Application in biopreservation?

Lorenzo Favaro; Ana Lúcia Barretto Penna; Svetoslav Dimitrov Todorov

Palabras clave: Food Science; Biotechnology.

Pp. 37-48

doi: 10.1016/j.tifs.2014.09.002

An insight into anti-inflammatory effects of fungal beta-glucans

Bin Du; Chengyuan Lin; Zhaoxiang Bian; Baojun Xu

Palabras clave: Food Science; Biotechnology.

Pp. 49-59

doi: 10.1016/j.tifs.2014.09.003

Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review

Masni Mat YusoffORCID; Michael H. Gordon; Keshavan Niranjan

Palabras clave: Food Science; Biotechnology.

Pp. 60-82

doi: 10.1016/j.tifs.2014.09.005

Policy developments of consumer's acceptance of traditional products innovation: The case of environmental sustainability and shelf life extension of a PGI Italian cheese

Vittoria Pilone; Caterina De LuciaORCID; Matteo Alessandro Del Nobile; Francesco Contò

Palabras clave: Food Science; Biotechnology.

Pp. 83-94

doi: 10.1016/j.tifs.2014.09.006

An integrated systems-based model for substantiation of health claims in functional food development

Erfan YounesiORCID; Mehmet Turan Ayseli

Palabras clave: Food Science; Biotechnology.

Pp. 95-100

doi: 10.1016/s0924-2244(15)00006-0

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i

doi: 10.1016/s0924-2244(15)00008-4

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2015.01.003

Contents Digest

Palabras clave: Food Science; Biotechnology.

Pp. 101-104

doi: 10.1016/j.tifs.2014.10.002

Current potential and limitations of immunolabeling in cereal grain research

José L. Vázquez-GutiérrezORCID; Maud Langton

Palabras clave: Food Science; Biotechnology.

Pp. 105-117