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

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/s0924-2244(10)80011-1

European Hygienic Equipment Design Group (EHEDG)

Palabras clave: Food Science; Biotechnology.

Pp. 277

doi: 10.1016/s0924-2244(10)80012-3

Methods for determining the adulteration of citrus juices

Wilbur W. Widmer; Paul F. Cancalon; Steven Nagy

Palabras clave: Food Science; Biotechnology.

Pp. 278-286

doi: 10.1016/s0924-2244(10)80013-5

Biosurfactants: moving towards industrial application

Armin Fiechter

Palabras clave: Food Science; Biotechnology.

Pp. 286-293

doi: 10.1016/s0924-2244(10)80014-7

A role for transgenic animals in food production?

T.G. McEvoy; J.J. Robinson; J.M. Sreenan

Palabras clave: Food Science; Biotechnology.

Pp. 294-302

doi: 10.1016/s0924-2244(10)80015-9

Microbiologically safe continuous pasteurization of liquid foods

Palabras clave: Food Science; Biotechnology.

Pp. 303-307

doi: 10.1016/s0924-2244(10)80016-0

Brian M. McKenna

Palabras clave: Food Science; Biotechnology.

Pp. 308

doi: 10.1016/s0924-2244(10)80017-2

F.W. Sosulski

Palabras clave: Food Science; Biotechnology.

Pp. 308

doi: 10.1016/s0924-2244(10)80018-4

Probiotic bacteria: myth or reality?

M.G. O'Sullivan; G. Thornton; G.C. O'Sullivan; J.K. Collins

Palabras clave: Food Science; Biotechnology.

Pp. 309-314

doi: 10.1016/s0924-2244(10)80019-6

Measurement of lipid oxidation in meat and meat products

J. Ian Gray; Frank J. Monahan

Palabras clave: Food Science; Biotechnology.

Pp. 315-319

doi: 10.1016/s0924-2244(10)80020-2

Dietary modulation of colon cancer risk: the roles of fat, fiber and calcium

John A. Lapré; Roelof Van der Meer

Palabras clave: Food Science; Biotechnology.

Pp. 320-324