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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/s0924-2244(15)00160-0

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(15)00158-2

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-ii

doi: 10.1016/j.tifs.2015.04.003

The effects of processing technologies and preparation on the final quality of fish products

Sabine SampelsORCID

Palabras clave: Food Science; Biotechnology.

Pp. 131-146

doi: 10.1016/j.tifs.2015.04.006

Potential of cassava leaves in human nutrition: A review

Sajid Latif; Joachim Müller

Pp. 147-158

doi: 10.1016/j.tifs.2015.05.001

Genetically modified animals: Options and issues for traceability and enforcement

A. Lievens; M. Petrillo; M. Querci; A. Patak

Palabras clave: Food Science; Biotechnology.

Pp. 159-176

doi: 10.1016/j.tifs.2015.04.011

Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

Francisco Jimenez-Colmenero; Lorena Salcedo-Sandoval; Ricard Bou; Susana Cofrades; Ana M. Herrero; Claudia Ruiz-Capillas

Pp. 177-188

doi: 10.1016/j.tifs.2015.04.005

Ferritin, a novel vehicle for iron supplementation and food nutritional factors encapsulation

Rui Yang; Zhongkai Zhou; Guoyu Sun; Yunjing Gao; Jingjing Xu

Palabras clave: Food Science; Biotechnology.

Pp. 189-200

doi: 10.1016/j.tifs.2015.04.008

Towards integrated performance evaluation of future packaging for fresh produce in the cold chain

Thijs Defraeye; Paul Cronjé; Tarl Berry; Umezuruike Linus Opara; Andrew East; Maarten Hertog; Pieter Verboven; Bart Nicolai

Palabras clave: Food Science; Biotechnology.

Pp. 201-225

doi: 10.1016/j.tifs.2015.04.009

A review of Bactrocera oleae (Rossi) impact in olive products: From the tree to the table

Ricardo Malheiro; Susana Casal; Paula Baptista; José Alberto PereiraORCID

Palabras clave: Food Science; Biotechnology.

Pp. 226-242

doi: 10.1016/j.tifs.2015.04.010

Perspectives on geraniin, a multifunctional natural bioactive compound

Asiri Perera; So Ha Ton; Uma Devi PalanisamyORCID

Palabras clave: Food Science; Biotechnology.

Pp. 243-257