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
The use and control of chemical reactions to enhance the functionality of macromolecules in heat-processed foods
J.R. Mitchell; S.E. Hill
Palabras clave: Food Science; Biotechnology.
Pp. 219-224
Recent advances in the understanding of egg white protein functionality
Yoshinori Mine
Palabras clave: Food Science; Biotechnology.
Pp. 225-232
The combined application of supercritical fluid and extrusion technology
S.S.H. Rizvi; S.J. Mulvaney; A.S. Sokhey
Palabras clave: Food Science; Biotechnology.
Pp. 232-240
The coming of age of probiotics
Yuan-Kun Lee; Seppo Salminen
Palabras clave: Food Science; Biotechnology.
Pp. 241-245
4th Food Choice Conference
Cees de Graaf
Palabras clave: Food Science; Biotechnology.
Pp. 245-247
Enzymes for reduced-moisture foods with improved shelf life
Palabras clave: Food Science; Biotechnology.
Pp. 248
Superheated steam drying of temperature-sensitive foods
Palabras clave: Food Science; Biotechnology.
Pp. 248
Increased protein yield during cheesemaking
Palabras clave: Food Science; Biotechnology.
Pp. 248
Thawing device for frozen foods
Palabras clave: Food Science; Biotechnology.
Pp. 248