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
Micromycetes in foodstuffs and feedstuffs
Elmer H. Marth
Palabras clave: Food Science; Biotechnology.
Pp. 349
The chemistry of muscle-based foods
E. O'Neill
Palabras clave: Food Science; Biotechnology.
Pp. 349-350
Viscoelastic properties of foods
R.P. Borwankar
Palabras clave: Food Science; Biotechnology.
Pp. 350-351
Bleaching and purifying fats and oils
A.J. Dijkstra
Palabras clave: Food Science; Biotechnology.
Pp. 351-352
Cereals in breadmaking: A molecular colloidal approach
A. Jurgens
Palabras clave: Food Science; Biotechnology.
Pp. 352
Glossary of biotechnology terms
Meredith Lloyd-Evans
Palabras clave: Food Science; Biotechnology.
Pp. 353
Biotechnology from A to Z
Meredith Lloyd-Evans
Palabras clave: Food Science; Biotechnology.
Pp. 353
Conference calendar
Palabras clave: Food Science; Biotechnology.
Pp. IV-V
Contents digest
Palabras clave: Food Science; Biotechnology.
Pp. 354