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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(94)90116-3

Contents digest

Palabras clave: Food Science; Biotechnology.

Pp. 130

doi: 10.1016/0924-2244(94)90117-1

MicroVal, a new and challenging Eureka project

Irene M.F. Rentenaar; Carine A.F.M. van der Sande

Palabras clave: Food Science; Biotechnology.

Pp. 131-133

doi: 10.1016/0924-2244(94)90118-x

Life cycle assessment (LCA) of food products and production systems

Karin Andersson; Thomas Ohlsson; Pär Olsson

Palabras clave: Food Science; Biotechnology.

Pp. 134-138

doi: 10.1016/0924-2244(94)90119-8

Functional replacements for sugars in foods

S. Alonso; C. Setser

Palabras clave: Food Science; Biotechnology.

Pp. 139-146

doi: 10.1016/0924-2244(94)90120-1

Molecular origins of structure and functionality in foods

Thomas M. Eads

Palabras clave: Food Science; Biotechnology.

Pp. 147-159

doi: 10.1016/0924-2244(94)90121-x

The application of molecular typing techniques to HACCP

Christine E.R. Dodd

Palabras clave: Food Science; Biotechnology.

Pp. 160-164

doi: 10.1016/0924-2244(94)90122-8

Implications of biotechnology and genetic engineering for kosher and halal foods

Muhammad Munir Chaudry; Joe M. Regenstein

Palabras clave: Food Science; Biotechnology.

Pp. 165-168

doi: 10.1016/0924-2244(94)90123-6

Hygienic design of valves for food processing

Palabras clave: Food Science; Biotechnology.

Pp. 169-171

doi: 10.1016/0924-2244(94)90124-4

Glycotechnology

Gerhard A. De Ruiter; Theo Ockhuizen

Palabras clave: Food Science; Biotechnology.

Pp. 171-172

doi: 10.1016/0924-2244(94)90125-2

New patents

Palabras clave: Food Science; Biotechnology.

Pp. 173-174