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
Carbohydrate polyesters as fat substitutes
William M. Breene
Palabras clave: Food Science; Biotechnology.
Pp. 101
Advanced process control techniques for the food industry
Timothy A. Haley; Steven J. Mulvaney
Palabras clave: Food Science; Biotechnology.
Pp. 103-110
Food processing: An MRI perspective
Brian Hills
Palabras clave: Food Science; Biotechnology.
Pp. 111-117
Objective assessment of meat yield and quality
H.J. Swatland
Palabras clave: Food Science; Biotechnology.
Pp. 117-120
Trends in edible oil fractionation
W. Hamm
Palabras clave: Food Science; Biotechnology.
Pp. 121-126
Preservation microbiology and safety: Quo vadis?
Susanne Knøchel; Grahame Gould
Palabras clave: Food Science; Biotechnology.
Pp. 127-131
Experimental rigs are available for the EHEDG test methods
Palabras clave: Food Science; Biotechnology.
Pp. 132-134
2nd International conference on the impact of food research on new product development
John I. Ahmad
Palabras clave: Food Science; Biotechnology.
Pp. 135-138
Fibre enriched in aglucone isoflavone
Palabras clave: Food Science; Biotechnology.
Pp. 139
Light-shielded production of chlorophyll-containing snacks
Palabras clave: Food Science; Biotechnology.
Pp. 139