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
Antimutagens in food
Giorgio Bronzetti
Palabras clave: Food Science; Biotechnology.
Pp. 390-395
Bridging the gap between sensory evaluation and market research
Herbert L. Meiselman
Palabras clave: Food Science; Biotechnology.
Pp. 396-398
American Association of Cereal Chemists' annual meeting
Harold Corke
Palabras clave: Food Science; Biotechnology.
Pp. 399-401
New patents
Palabras clave: Food Science; Biotechnology.
Pp. 402-403
Minimal processing of foods and process optimization: An interface
Raija Ahvenainen
Palabras clave: Food Science; Biotechnology.
Pp. 404-405
The indigenous fermented foods of the Sudan: A study in African food and nutrition
Brian J.B. Wood
Palabras clave: Food Science; Biotechnology.
Pp. 405
Supercritical fluid processing of food and biomaterials
A.A. Clifford
Palabras clave: Food Science; Biotechnology.
Pp. 406
Fractionation by packed-column SFC and SFE: Principles and applications
Päivi Laakso
Palabras clave: Food Science; Biotechnology.
Pp. 406-407
Magnetic resonance imaging in foods
M.N. Clifford
Palabras clave: Food Science; Biotechnology.
Pp. 407
Seafood proteins
Jae W. Park
Palabras clave: Food Science; Biotechnology.
Pp. 408