Catálogo de publicaciones - revistas

Compartir en
redes sociales

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

1990-

Cobertura temática

Otras ingenierías y tecnologías

Tabla de contenidos

Verificá que desde tu institución tengas acceso para descargar o solicitar el libro completo o alguno de sus capítulos.

doi: 10.1016/j.tifs.2015.04.007

The impact of climate change on existing and emerging microbial threats across the food chain: An island of Ireland perspective††This paper is one of a series of reviews on “Climate Change and Food Safety – an Island of Ireland perspective”.

Linda D. Stewart; Christopher T. Elliott

Palabras clave: Food Science; Biotechnology.

Pp. 11-20

doi: 10.1016/j.tifs.2014.03.007

Potential impacts of climate change on veterinary medicinal residues in livestock produce: An island of Ireland perspective††This paper is one of a series of reviews on “Climate Change and Food Safety – an Island of Ireland perspective”.

Kevin M. Cooper; Connor McMahon; Ian Fairweather; Christopher T. Elliott

Palabras clave: Food Science; Biotechnology.

Pp. 21-35

doi: 10.1016/j.tifs.2015.02.012

Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP

Benedetta Bottari; Marcela Santarelli; Erasmo Neviani

Palabras clave: Food Science; Biotechnology.

Pp. 36-48

doi: 10.1016/j.tifs.2015.03.004

Research developments in methods to reduce carbon footprint of cooking operations: A review

Zhongyue Xu; Da-Wen Sun; Zi Zhang; Zhiwei Zhu

Palabras clave: Food Science; Biotechnology.

Pp. 49-57

doi: 10.1016/j.tifs.2015.02.013

Recent advances in development of gluten-free buckwheat products

Juan Antonio Giménez-Bastida; Mariusz Piskuła; Henryk Zieliński

Palabras clave: Food Science; Biotechnology.

Pp. 58-65

doi: 10.1016/j.tifs.2015.03.005

Microbial decontamination of food by electron beam irradiation

Hsiang-Mei Lung; Yu-Chi Cheng; Yin-Hsuan Chang; Hsiao-Wen Huang; Binghuei Barry Yang; Chung-Yi Wang

Palabras clave: Food Science; Biotechnology.

Pp. 66-78

doi: 10.1016/j.tifs.2015.03.006

A review of quantitative methods to describe efficacy of pulsed light generated inactivation data that embraces the occurrence of viable but non culturable state microorganisms

Neil J. Rowan; Vasilis P. Valdramidis; Vicente M. Gómez-López

Palabras clave: Food Science; Biotechnology.

Pp. 79-92

doi: 10.1016/j.tifs.2015.03.007

Prenylated flavonoids, promising nutraceuticals with impressive biological activities

Xiaoman Yang; Yueming Jiang; Jiali Yang; Jirui He; Jian Sun; Feng Chen; Mingwei Zhang; Bao Yang

Palabras clave: Food Science; Biotechnology.

Pp. 93-104

doi: 10.1016/j.tifs.2015.03.010

Technological advances for enhancing quality and safety of fermented meat products

Kumari Shikha Ojha; Joe P. Kerry; Geraldine Duffy; Tom Beresford; Brijesh K. Tiwari

Pp. 105-116

doi: 10.1016/j.tifs.2015.03.002

Towards a conceptual roadmap for Statistical Process Control implementation in the food industry

Sarina Abdul Halim Lim; Jiju Antony; Jose Arturo Garza-Reyes; Norin Arshed

Palabras clave: Food Science; Biotechnology.

Pp. 117-129