TRENDS IN FOOD SCIENCE & TECHNOLOGY

投稿咨询

官方网站：http://www.elsevier.com/wps/find/journaldescription.cws_home/601278/description#description

投稿网址：http://ees.elsevier.com/tifs/

PMC链接：http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0924-2244%5BISSN%5D

《食品科学与技术趋势》是国际同行评议的重要期刊之一，发表了对当前技术、食品科学和人类营养的评论和评论。它的作用是通过以可读、科学严谨的方式关注最有前景的新研究进展及其当前和潜在的食品工业应用，填补专业初级期刊和一般贸易杂志之间的空白。主题包括新的或新颖的原材料，包括生物活性化合物、成分和技术；分子、微观和宏观结构；食品工程的新发展；快速在线控制技术；新颖的加工和包装技术；先进的生物技术和纳米科学在食品研究中的发展和应用；质量保证方法和应用----组学技术；食品中生物和非生物危害的风险评估；食物过敏和不容忍；食品功能以及饮食与疾病之间的关系；以及消费者对食品和风险评估的态度。问题包括：评论、评论、会议报告和书评的选择，以及即将举行的会议、课程和展览的日程表。它不发表研究论文。

Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries 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, Commentaries, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.