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
Fungal starter cultures for fermented foods: molecular aspects
Rolf Geisen
Palabras clave: Food Science; Biotechnology.
Pp. 251-256
Lipid encapsulation technology - techniques and applications to food
Ryuichi Matsuno; Shuji Adachi
Palabras clave: Food Science; Biotechnology.
Pp. 256-261
New patents
Palabras clave: Food Science; Biotechnology.
Pp. 262-263
Dairy rheology: A concise guide
James F. Steffe
Palabras clave: Food Science; Biotechnology.
Pp. 264
Modern methods in food mycology
D.T. Wicklow
Palabras clave: Food Science; Biotechnology.
Pp. 264-265
Food safety
Mike Lewis
Palabras clave: Food Science; Biotechnology.
Pp. 265-266
The lactic acid bacteria in health and disease
Beatrice L. Pool-Zobel
Palabras clave: Food Science; Biotechnology.
Pp. 266
Technology of meat and meat products
Joseph G. Sebranek
Palabras clave: Food Science; Biotechnology.
Pp. 267
Immunoassay: A survey of patents, patent applications and other literature 1980–1991
C.J. Smith
Palabras clave: Food Science; Biotechnology.
Pp. 267-268
Natural and synthetic sweet substances
A. van der Heijden
Palabras clave: Food Science; Biotechnology.
Pp. 268