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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)90182-1

Unraveling the secret of meat flavor

Gilbert Idolo Imafidon; Arthur M. Spanier

Palabras clave: Food Science; Biotechnology.

Pp. 315-321

doi: 10.1016/0924-2244(94)90183-x

Approaches to the prevention of warmed-over flavour

Martin M. Mielche; Grete Bertelsen

Palabras clave: Food Science; Biotechnology.

Pp. 322-327

doi: 10.1016/0924-2244(94)90184-8

Plant cell and tissue cultures as model systems for monitoring the impact of unit operations on plant foods

Dietrich Knorr

Palabras clave: Food Science; Biotechnology.

Pp. 328-331

doi: 10.1016/0924-2244(94)90185-6

New patents

Palabras clave: Food Science; Biotechnology.

Pp. 332-333

doi: 10.1016/0924-2244(94)90186-4

Food legislation of the UK: A concise guide (3rd edn)

Gráinne Power

Palabras clave: Food Science; Biotechnology.

Pp. 334

doi: 10.1016/0924-2244(94)90187-2

Technological advances in improved and alternative sources of lipids

F.B. Padley

Palabras clave: Food Science; Biotechnology.

Pp. 334-335

doi: 10.1016/0924-2244(94)90188-0

Hard to swallow: A brief history of food

K.T.H. Farrer

Palabras clave: Food Science; Biotechnology.

Pp. 335-336

doi: 10.1016/0924-2244(94)90189-9

Spices, herbs and edible fungi

Orest P. Hanas

Palabras clave: Food Science; Biotechnology.

Pp. 336-337

doi: 10.1016/0924-2244(94)90190-2

Cane sugar handbook (12th edn)

Peter Field

Palabras clave: Food Science; Biotechnology.

Pp. 337-338

doi: 10.1016/0924-2244(94)90191-0

Quality assurance in seafood processing: A practical guide

H. Thota

Palabras clave: Food Science; Biotechnology.

Pp. 338