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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/s0924-2244(00)88963-3

Dietary fibre and related substances

B.O. Schneeman

Palabras clave: Food Science; Biotechnology.

Pp. 65

doi: 10.1016/s0924-2244(00)88964-5

Functional foods: Designer foods, pharmafoods, nutraceuticals

Wayne R. Bidlack

Palabras clave: Food Science; Biotechnology.

Pp. 66-67

doi: 10.1016/s0924-2244(00)88965-7

Minimally processed refrigerated fruits and vegetables

B. Ooraikul

Palabras clave: Food Science; Biotechnology.

Pp. 67

doi: 10.1016/0924-2244(95)90036-5

Contents digest

Palabras clave: Food Science; Biotechnology.

Pp. iv

doi: 10.1016/0924-2244(95)90037-3

Conference calendar/classified

Palabras clave: Food Science; Biotechnology.

Pp. vi-vii

doi: 10.1016/s0924-2244(00)88966-9

Theory and applications of fluorescence spectroscopy in food research

Gale M. Strasburg; Richard D. Ludescher

Palabras clave: Food Science; Biotechnology.

Pp. 69-75

doi: 10.1016/s0924-2244(00)88967-0

The contribution of plant food antioxidants to human health

Narasimhan Ramarathnam; Toshihiko Osawa; Hirotomo Ochi; Shunro Kawakishi

Palabras clave: Food Science; Biotechnology.

Pp. 75-82

doi: 10.1016/s0924-2244(00)88968-2

Incidence, epidemiology and prevention of foodborne Campylobacter species

Carol A. Phillips

Palabras clave: Food Science; Biotechnology.

Pp. 83-87

doi: 10.1016/s0924-2244(00)88969-4

The regulatory and industrial responses to listeriosis in the USA: A paradigm for dealing with emerging foodborne pathogens

Robert A. Klima; Thomas J. Montville

Palabras clave: Food Science; Biotechnology.

Pp. 87-93

doi: 10.1016/s0924-2244(00)88970-0

International symposium and exhibition on new approaches in the production of food stuffs and intermediate products from cereal grains and oil seeds

Harold Corke

Palabras clave: Food Science; Biotechnology.

Pp. 94-97