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
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Editorial preface to the TIFS Special Issue on the 29th EFFoST International Conference
Petros Taoukis; Paul M. Finglas
Palabras clave: Food Science; Biotechnology.
Pp. 1
The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks)
Ozlem C. Duvarci; Gamze Yazar; Jozef L. Kokini
Palabras clave: Food Science; Biotechnology.
Pp. 2-11
Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality
Alejandra Acevedo-Fani; Robert Soliva-Fortuny; Olga Martín-Belloso
Palabras clave: Food Science; Biotechnology.
Pp. 12-22
Low temperature stability of surfactant systems
Emily Summerton; Georgina Zimbitas; Melanie Britton; Serafim Bakalis
Palabras clave: Food Science; Biotechnology.
Pp. 23-30
Energy saving potential of emerging technologies in milk powder production
S.N. Moejes; A.J.B. van Boxtel
Palabras clave: Food Science; Biotechnology.
Pp. 31-42
Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion
Catherine M.G.C. Renard; Aude A. Watrelot
; Carine Le Bourvellec
Palabras clave: Food Science; Biotechnology.
Pp. 43-51
Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information
Carmit Shani-Levi; Paula Alvito; Ana Andrés; Ricardo Assunção; Reyes Barberá; Stéphanie Blanquet-Diot; Claire Bourlieu; André Brodkorb; Antonio Cilla; Amélie Deglaire; Sylvain Denis; Didier Dupont; Ana Heredia; Sibel Karakaya; Concetta Valeria Lucia Giosafatto; Loredana Mariniello; Carla Martins; Olivia Ménard; Sedef Nehir El; Gerd Elizabeth Vegarud; Ellen Ulleberg; Uri Lesmes
Palabras clave: Food Science; Biotechnology.
Pp. 52-63
From open innovation to enginomics: Paradigm shifts
Sam Saguy; Petros S. Taoukis
Palabras clave: Food Science; Biotechnology.
Pp. 64-70
High throughput electro-hydrodynamic processing in food encapsulation and food packaging applications: Viewpoint
Y. Echegoyen; M.J. Fabra; J.L. Castro-Mayorga; A. Cherpinski; J.M. Lagaron
Palabras clave: Food Science; Biotechnology.
Pp. 71-79