Catálogo de publicaciones - revistas
Innovative Food Science and Emerging Technologies
Resumen/Descripción – provisto por la editorial en inglés
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science and emerging technologies. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Papers submitted for publication must be novel and of high scientific quality and impact. Only papers which advance current scientific knowledge, with industrial relevance, which advance current understanding will be considered for review and publication. IFSET does not publish preliminary or confirmatory results. The journal publishes selected research and review articles dealing with engineering, scale-up, safety, sustainability, kinetics and mechanistic aspects of promising food processing technologies. Each article should make a clear contribution to further the understanding of a given science and technology area, and help clarify, when possible, whether or not it could be adopted by the food industry. Articles addressing the novel combination of more than one technology are within the scope of the journal, as are articles dealing with innovation and advances in all branches of food science, including food biotechnology, nutrition and material science.Topics covered include:new and emerging technologies for foods and food constituents; process-structure-function relationships at macro-, micro- and nano scale; tailor made foods;process control, process-packaging interactions;resource efficient processes; sustainable processes; kinetics and mechanisms of inactivation of micro-organisms, enzymes, viruses, allergens and toxins; nutrient retention, accessibility and availability;structural changes, texture and rheology;minimal processing; Example of processes include: high hydrostatic pressure processing; pulsed light or electric fields; microwave and radio-frequency heating;ultrasonics; cold plasma; irradiation; UV light; high pressure homogenization; ohmic heating;dense gases; thermal, non-thermal and sub-zero processing.
The online Guide for Authors can be found at http://ees.elsevier.com/ifset
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Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde mar. 2000 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
1466-8564
ISSN electrónico
1878-5522
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
2000-
Cobertura temática
Tabla de contenidos
Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market
Ana Sofia Oliveira; Joana Odila Pereira; Carlos Ferreira; Margarida Faustino; Joana Durão; Manuela E. Pintado; Ana P. Carvalho
Palabras clave: Industrial and Manufacturing Engineering; General Chemistry; Food Science.
Pp. 103148
Study of the internal mechanism of L-glutamate for improving the survival rate of Lactiplantibacillus plantarum LIP-1 after freeze-drying
E. Jingjing; Zhang Jingya; Ma Rongze; Chen Zichao; Yao Caiqing; Wang Ruixue; Zhang Qiaoling; Yang Ying; Li Jing; Wang Junguo
Palabras clave: Industrial and Manufacturing Engineering; General Chemistry; Food Science.
Pp. 103253
Functional gels from bovine blood proteins as fat substitutes and potential carriers of heme iron
Carina Lorena Fernández; Ricardo Alejandro Fogar; Fabiana Anselma Rolhaiser; Mara Cristina Romero
Palabras clave: Industrial and Manufacturing Engineering; General Chemistry; Food Science.
Pp. 103389