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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: 10.1016/0924-2244(93)90029-a

Contents digest

Palabras clave: Food Science; Biotechnology.

Pp. 124

doi: 10.1016/0924-2244(93)90030-e

Hypoallergenic rice as a physiologically functional food

M. Watanabe

Palabras clave: Food Science; Biotechnology.

Pp. 125-128

doi: 10.1016/0924-2244(93)90031-5

Food immunoassays: Applications of polyclonal, monoclonal and recombinant antibodies

H.A. Lee; M.R.A. Morgan

Palabras clave: Food Science; Biotechnology.

Pp. 129-134

doi: 10.1016/0924-2244(93)90032-6

Freezing proceseses used in the food industry

R.M. George

Palabras clave: Food Science; Biotechnology.

Pp. 134-138

doi: 10.1016/0924-2244(93)90033-7

Angiotensin-converting enzyme inhibitors derived from food proteins

Yasuo Ariyoshi

Palabras clave: Food Science; Biotechnology.

Pp. 139-144

doi: 10.1016/0924-2244(93)90034-8

Enzymesfrom germinating seeds — potential applications in food processing

Petra Teichgräber; Ulrich Zache; Dietrich Knorr

Palabras clave: Food Science; Biotechnology.

Pp. 145-149

doi: 10.1016/0924-2244(93)90035-9

The role of ingredient-flavour interactions in the development of fat-free foods

Hans Plug; Peter Haring

Palabras clave: Food Science; Biotechnology.

Pp. 150-152

doi: 10.1016/0924-2244(93)90036-a

The EC machinery directive and food-processing equipment

Palabras clave: Food Science; Biotechnology.

Pp. 153-154

doi: 10.1016/0924-2244(93)90037-b

Chilled foods: A comprehensive guide

Pär Olsson

Palabras clave: Food Science; Biotechnology.

Pp. 155

doi: 10.1016/0924-2244(93)90038-c

Lipid oxidation in foods (ACS symposium series 500)

R.J. Hamilton

Palabras clave: Food Science; Biotechnology.

Pp. 155