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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: 10.1016/0924-2244(92)90189-4

Applications of NMR to the characterization and authentication of foods and beverages

Claude Guillou; Gérald Remaud; Gérard J. Martin

Palabras clave: Food Science; Biotechnology.

Pp. 197-201

doi: 10.1016/0924-2244(92)90190-8

Rationale for using NMR to study water relations in foods and biological tissues

Herman J.C. Berendsen

Palabras clave: Food Science; Biotechnology.

Pp. 202-205

doi: 10.1016/0924-2244(92)90191-x

Introduction to NMR imaging

A. Haase

Palabras clave: Food Science; Biotechnology.

Pp. 206-207

doi: 10.1016/0924-2244(92)90192-y

Measurement of fat crystallization using NMR imaging and spectroscopy

C. Simoneau; M.J. McCarthy; D.S. Reid; J.B. German

Palabras clave: Food Science; Biotechnology.

Pp. 208-211

doi: 10.1016/0924-2244(92)90193-z

Measurement of moisture diffusion in foods using pulsed field gradient NMR

Hisahiko Watanabe; Mika Fukuoka

Palabras clave: Food Science; Biotechnology.

Pp. 211-215

doi: 10.1016/0924-2244(92)90194-2

Application of NMR imaging to the study of velocity profiles during extrusion processing

Kathryn L. McCarthy; Robert J. Kauten; Cynthia K. Agemura

Palabras clave: Food Science; Biotechnology.

Pp. 215-219

doi: 10.1016/0924-2244(92)90195-3

Perspective on the applications of NMR in nutrition

Alan J. Fischman; Ronald G. Tompkins

Palabras clave: Food Science; Biotechnology.

Pp. 220-225

doi: 10.1016/0924-2244(92)90196-4

Applications of31P NMR in the study of microbial metabolism

Klaas Nicolay

Palabras clave: Food Science; Biotechnology.

Pp. 225-230

doi: 10.1016/0924-2244(92)90197-5

High-resolution solid-state NMR of food materials

Michael J. Gidley

Palabras clave: Food Science; Biotechnology.

Pp. 231-236

doi: 10.1016/0924-2244(92)90198-6

Applications of NMR in sensory science

Terri Robertson; Shelly Schmidt; Barbara Klein

Palabras clave: Food Science; Biotechnology.

Pp. 236-240