Cover and contents

Q2 Agricultural and Biological Sciences Food Science and Technology Pub Date : 2024-12-05 DOI:10.1002/fsat.3804_1.x
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引用次数: 0

Abstract

4 Editorial

4 International and Home News

8 IFST News

18 60 Years of Innovation: How Technology and Sustainability Are Redefining Food Sarah

Gaunt and Susan Arkley on innovations, with insights from Wayne Martindale, Craig Leadley, Jake Norman, Tom Hollands, and Gavin Milligan.

22 From Data to Finished Richard Marshall explores AI's role in product development and quality

26 Technological Innovations in Food Quality Analysis Ahmed Hamad on food analyses and

advancements.

28 Minimising Acrylamide in Foods: Key Insights from IFST's New Technical Brief IFST latest

Technical Brief

32 Artificial Intelligence and the food sector: a golden opportunity for growth Experts from the AFIC at Sheffield Hallam University on research and innovation through AI.

36 Two Scientists in conversation on Microstructure Analysis Kar-Mun To and Harriet Spatharakis on the importance of microstructural analysis

40 Not all bubbles are equal: bread texture and the science of baking Bogdan Dobraszczyk examines bread-making science and product quality.

44 Unlocking Bioavailability: Elevating Food Quality Through Smart Processing Shalima Sreenath on processing and bioavailability of bioactive compounds.

48 Thinking Outside the Box Lore De Ridder, Pieter Nachtergaele, Lieselot Boone, Erasmo Cadena Martinez, Elodie Bugnicourt, Luis Apodaca, Mirna Zgheib on the use of LCA in evaluating sustainable packaging options while preserving food quality.

52 Beyond the Label: Insights into Allergens for Food Businesses Stella Holt on allegens and transparency for customers.

56 Careers and training in the food and drink sector

58 Book review

59 Crossword

Abstract Image

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封面及内容
《60年的创新:技术和可持续性如何重新定义食品》萨拉·冈特和苏珊·阿克利探讨创新,并从韦恩·马丁代尔、克雷格·利德利、杰克·诺曼、汤姆·霍兰兹和加文·milligan那里获得见解。《从数据到成品》理查德·马歇尔探讨人工智能在产品开发和质量中的作用26《食品质量分析中的技术创新》艾哈迈德·哈马德探讨食品分析和进步IFST最新技术简报人工智能与食品行业:增长的黄金机会谢菲尔德哈勒姆大学AFIC专家通过人工智能进行研究和创新两位科学家在微观结构分析上的对话Kar-Mun To和Harriet Spatharakis讨论微观结构分析的重要性并非所有气泡都是平等的。面包的质地和烘焙的科学波格丹·多布拉斯奇克考察了面包制作的科学和产品质量解锁生物利用度:通过智能加工提高食品质量洛尔·德·瑞德,Pieter Nachtergaele, Lieselot Boone, Erasmo Cadena Martinez, Elodie Bugnicourt, Luis Apodaca, Mirna Zgheib关于在保持食品质量的同时使用LCA评估可持续包装选择在标签之外:洞察食品企业的过敏原斯特拉·霍尔特关于过敏原和消费者的透明度。56食品饮料行业的职业和培训58书评59填字游戏
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来源期刊
Food Science and Technology
Food Science and Technology 农林科学-食品科技
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审稿时长
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期刊介绍: Information not localized
期刊最新文献
Cover and contents Editorial and News From the President and IFST News Technological Innovations in Food Quality Analysis Not all bubbles are equal: bread texture and the science of baking
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