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
The importance of peptide lengths in hypoallergenic infant formulae
André D. Siemensma; Wicher J. Weijer; Henk J. Bak
Palabras clave: Food Science; Biotechnology.
Pp. 16-21
Microbiologically safe aseptic packing of food products
M.A. Mostert; G. Buteux; P.C. Harvey; W. Hugelshofer; P. Mellbin; J. Nassauer; G. Reinecke; W. Weber; B. Wilke
Palabras clave: Food Science; Biotechnology.
Pp. 21-25
Isao Hayakawa, Editor, Food Processing by Ultra High Pressure Twin-Screw Extrusion, Technomic, Berlin, Germany (1992) ISBN 0 87762 821 1.
J. Fichtali
Palabras clave: Food Science; Biotechnology.
Pp. 26-26
Eric Dickinson , An Introduction to Food Colloids, Oxford University Press (1992) ISBN 0 19 855223 8 £13.95 (vi + 207 pages).
Casimir C. Akoh
Palabras clave: Food Science; Biotechnology.
Pp. 26-27
Tyre C. Lanier and Chong M. Lee, Editors, Surimi Technology, Marcel Dekker (1992) ISBN 0 8247 8470 7.
L. Han-Ching
Palabras clave: Food Science; Biotechnology.
Pp. 27-27
$42.00 (USA), $50.00 (elsewhere) (ix + 453 pages) Julie Miller Jones, Food Safety , Eagen Press (1992) ISBN 0 9624407 3 6.
M.R.A. Morgan
Palabras clave: Food Science; Biotechnology.
Pp. 28-28
Fred W. Schenck and Ronald E. Hebeda, Editors, Starch hydrolysis products: Worldwide technology, production and applications, VCH Weinheim (1992) ISBN 1 56081 0556.
P.A.M. Steeneken
Palabras clave: Food Science; Biotechnology.
Pp. 28-29
Glyn O. Phillips, P.A. Williams and David J. Wedlock, Editors, Gums and stabilisers for the food industry 6, Oxford University Press (1992) ISBN 0 19 963284 7.
Norman F. Stanley
Palabras clave: Food Science; Biotechnology.
Pp. 29-29
Conference calendar
Palabras clave: Food Science; Biotechnology.
Pp. IV-V