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
Stat View Version 4.0
Palabras clave: Food Science; Biotechnology.
Pp. 313-314
Food colloids and polymers: Stability and mechanical properties
D.C. Clark
Palabras clave: Food Science; Biotechnology.
Pp. 315
Whey and lactose processing
Paul S. Kindstedt
Palabras clave: Food Science; Biotechnology.
Pp. 315-316
Rheological methods in food process engineering
M.A. Rao
Palabras clave: Food Science; Biotechnology.
Pp. 316
Dairy science and technology vols 1–3
R.K. Robinson
Palabras clave: Food Science; Biotechnology.
Pp. 316-317
Aseptic processing and packaging of particulate foods
Peter C. Mitchell
Palabras clave: Food Science; Biotechnology.
Pp. 317-318
Aseptic processing and packaging of food products
Palabras clave: Food Science; Biotechnology.
Pp. 317-318
Robotics in meat, fish and poultry processing
P.J. Wallin
Palabras clave: Food Science; Biotechnology.
Pp. 318
The manual of manufacturing meat quality
A.M. Pearson
Palabras clave: Food Science; Biotechnology.
Pp. 319
Carbohydrates and carbohydrate polymers
James N. BeMiller
Palabras clave: Food Science; Biotechnology.
Pp. 319