Catálogo de publicaciones - revistas
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
Tabla de contenidos
Food fraud: An exploratory study for measuring consumer perception towards mislabeled food products and influence on self-authentication intentions
Sylvain Charlebois; Anita Schwab; Raphael Henn
; Christian W. Huck
Palabras clave: Food Science; Biotechnology.
Pp. 211-218
Prioritizing research needs for analytical techniques suited for engineered nanomaterials in food
Khara D. Grieger; James Harrington; Ninell Mortensen
Palabras clave: Food Science; Biotechnology.
Pp. 219-229
Has the global financial crisis had different effects on innovation performance in the agri-food sector by comparison to the rest of the economy?
Ferdaous Zouaghi; Mercedes Sánchez
Palabras clave: Food Science; Biotechnology.
Pp. 230-242
New product failure: Five potential sources discussed
Garmt Dijksterhuis
Palabras clave: Food Science; Biotechnology.
Pp. 243-248
New Nordic Cuisine: Is there another back to the future? – An informed viewpoint on NNC value drivers and market scenarios
Tino Bech-Larsen; Trine Mørk; Sussanne Kolle
Palabras clave: Food Science; Biotechnology.
Pp. 249-253
Food Science Research and Innovation:- Delivering sustainable solutions to the global economy and society: Outcomes from the EFFoST Annual Meeting 2015, Athens, Greece
Ronan Gormley
Palabras clave: Food Science; Biotechnology.
Pp. 254-261
Book review of “Imaging with electromagnetic spectrum: Applications in food and agriculture”
Kaveh Mollazade
Palabras clave: Food Science; Biotechnology.
Pp. 262-263
Corrigendum to “The emerging application of ultrasound in lactose crystallisation” [Trends in Food Science & Technology 38/1 (2014) 47–59]
Mohammad H. Zamanipoor; Ricardo L. Mancera
Palabras clave: Food Science; Biotechnology.
Pp. 264
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii