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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(10)80001-9

Applications of NMR spectroscopy in meat research

Christian Beauvallet; Jean-Pierre Renou

Palabras clave: Food Science; Biotechnology.

Pp. 241-246

doi: 10.1016/s0924-2244(10)80002-0

Overview of NMR applications in food science

Steve Ablett

Palabras clave: Food Science; Biotechnology.

Pp. 246-250

doi: 10.1016/s0924-2244(10)80003-2

Irradiated foods: new technology, old debate

Gillian Griffith

Palabras clave: Food Science; Biotechnology.

Pp. 251-252

doi: 10.1016/s0924-2244(10)80004-4

Peptide-specific Maillard reaction products: a new pathway for flavor chemistry

Henry V. Izzo; Chi-Tang Ho

Palabras clave: Food Science; Biotechnology.

Pp. 253-257

doi: 10.1016/s0924-2244(10)80005-6

Progress in the identification of irradiated foods

M.H. Stevenson

Palabras clave: Food Science; Biotechnology.

Pp. 257-262

doi: 10.1016/s0924-2244(10)80006-8

A role for monoclonal antibodies in the analysis of food proteins

A. Paraf

Palabras clave: Food Science; Biotechnology.

Pp. 263-267

doi: 10.1016/s0924-2244(10)80007-x

Tracer studies of nutrient bioavailability using ‘naturally enriched’ 13C-labelled substrates

Brian A. McGaw

Palabras clave: Food Science; Biotechnology.

Pp. 268-271

doi: 10.1016/s0924-2244(10)80008-1

pH of low-moisture solids

Leonard N. Bell; Theodore P. Labuza

Palabras clave: Food Science; Biotechnology.

Pp. 271-274

doi: 10.1016/s0924-2244(10)80010-x

Harold E. Swaisgood

Palabras clave: Food Science; Biotechnology.

Pp. 275

doi: 10.1016/s0924-2244(10)80009-3

Brian P.F. Day

Palabras clave: Food Science; Biotechnology.

Pp. 275