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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/j.tifs.2016.07.008

The role of sugars and sweeteners in food, diet and health: Alternatives for the future

Cathrina H. EdwardsORCID; Megan Rossi; Christopher P. Corpe; Peter J. Butterworth; Peter R. Ellis

Palabras clave: Food Science; Biotechnology.

Pp. 158-166

doi: 10.1016/j.tifs.2016.07.010

Risk-based integrity audits in the food chain – A framework for complex systems

J.A. KlebothORCID; P.A. Luning; V. Fogliano

Palabras clave: Food Science; Biotechnology.

Pp. 167-174

doi: 10.1016/j.tifs.2016.08.004

The meat of affliction: Insects and the future of food as seen in Expo 2015

Matan ShelomiORCID

Palabras clave: Food Science; Biotechnology.

Pp. 175-179

doi: 10.1016/s0924-2244(16)30469-1

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-ii

doi: 10.1016/s0924-2244(16)30537-4

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-ii

doi: 10.1016/s0924-2244(16)30471-x

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(16)30539-8

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/j.tifs.2016.08.016

Possibilities to derive empirical dough characteristics from fundamental rheology

Stefan Tietze; Mario JekleORCID; Thomas Becker

Palabras clave: Food Science; Biotechnology.

Pp. 1-10

doi: 10.1016/j.tifs.2016.09.008

Processed cheese contamination by spore-forming bacteria: A review of sources, routes, fate during processing and control

Rodrigo B.A. Oliveira; Larissa P. Margalho; Janaina S. Nascimento; Leonardo E.O. Costa; Jéssica B. Portela; Adriano G. Cruz; Anderson S. Sant'Ana

Palabras clave: Food Science; Biotechnology.

Pp. 11-19

doi: 10.1016/j.tifs.2016.09.003

Influence of genotype and environment on coffee quality

Bing Cheng; Agnelo Furtado; Heather E. Smyth; Robert J. HenryORCID

Palabras clave: Food Science; Biotechnology.

Pp. 20-30