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
UK voluntary labelling scheme for domestic microwave ovens and microwaveable foods
M. O'Leary
Palabras clave: Food Science; Biotechnology.
Pp. 355-357
Recent perspectives on the genetics, biochemistry and functionality of wheat proteins
Jean-Claude Autran
Palabras clave: Food Science; Biotechnology.
Pp. 358-364
Electrical resistance heating of foods
Peter Fryer; Zhang Li
Palabras clave: Food Science; Biotechnology.
Pp. 364-369
High-pressure processing of fish and fish products
Toshiaki Ohshima; Hideki Ushio; Chiaki Koizumi
Palabras clave: Food Science; Biotechnology.
Pp. 370-375
Hygienic design of closed equipment for the processing of liquid food
Palabras clave: Food Science; Biotechnology.
Pp. 375-379
Fatty acids and lipids: from cell biology to human disease
Ian Newton
Palabras clave: Food Science; Biotechnology.
Pp. 380-381
New patents
Palabras clave: Food Science; Biotechnology.
Pp. 382-383
Food taints and off-flavours
Chi-Tang Ho
Palabras clave: Food Science; Biotechnology.
Pp. 384
Safeguarding food quality
David Watson
Palabras clave: Food Science; Biotechnology.
Pp. 384-385
Advanced dairy chemistry — 1: Proteins
Terje Sørhaug; Thor Langsrud; Leszek Stepaniak; Gerd E. Vegarud
Palabras clave: Food Science; Biotechnology.
Pp. 385-386