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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)89049-4

Food flavorings (2nd edn)

A. Blake

Palabras clave: Food Science; Biotechnology.

Pp. 173-174

doi: 10.1016/s0924-2244(00)89050-0

Production and packaging of non-carbonated fruit juices and fruit beverages (2nd edn)

R.L. Johnson

Palabras clave: Food Science; Biotechnology.

Pp. 174

doi: 10.1016/s0924-2244(00)89051-2

High performance liquid chromatography of cereal and legume proteins

Peter Shewry

Palabras clave: Food Science; Biotechnology.

Pp. 175

doi: 10.1016/0924-2244(95)90008-x

Contents digest

Palabras clave: Food Science; Biotechnology.

Pp. iv

doi: 10.1016/0924-2244(95)90009-8

Conference calendar/classified

Palabras clave: Food Science; Biotechnology.

Pp. vi-vii

doi: 10.1016/s0924-2244(00)89052-4

Microscopy and other imaging techniques in food structure analysis

Miloslav Kaláb; Paula Allan-Wojtas; S.Shea Miller

Palabras clave: Food Science; Biotechnology.

Pp. 177-186

doi: 10.1016/s0924-2244(00)89053-6

Perspectives in the textural evaluation of plant foods

Robert L. Jackman; David W. Stanley

Palabras clave: Food Science; Biotechnology.

Pp. 187-194

doi: 10.1016/s0924-2244(00)89054-8

The biochemistry and control of enzymatic browning

M.Victoria Martinez; John R. Whitaker

Palabras clave: Food Science; Biotechnology.

Pp. 195-200

doi: 10.1016/s0924-2244(00)89055-x

Cross-cultural determinants of food acceptability: Recent research on sensory perceptions and preferences

John Prescott; Graham Bell

Palabras clave: Food Science; Biotechnology.

Pp. 201-205

doi: 10.1016/s0924-2244(00)89056-1

Multivariate data analysis in sensory and consumer science: An overview of developments

Garmt Dijksterhuis

Palabras clave: Food Science; Biotechnology.

Pp. 206-211