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
Monitoring of initial porosity and new pores formation during drying: A scientific debate and a technical challenge
Seddik Khalloufi; Abdolreza Kharaghani; Cristhian Almeida-Rivera; Jaap Nijsse; Gerard van Dalen; Evangelos Tsotsas
Palabras clave: Food Science; Biotechnology.
Pp. 179-186
Safety assessment of nanocomposite for food packaging application
Jen-Yi Huang; Xu Li; Weibiao Zhou
Palabras clave: Food Science; Biotechnology.
Pp. 187-199
Phenolic compounds from olive mill wastes: Health effects, analytical approach and application as food antioxidants
Mariana Araújo; Filipa B. Pimentel; Rita C. Alves; M. Beatriz P.P. Oliveira
Palabras clave: Food Science; Biotechnology.
Pp. 200-211
Bacteriophage encapsulation: Trends and potential applications
Anna Choińska-Pulit; Paweł Mituła; Paulina Śliwka; Wojciech Łaba; Aneta Skaradzińska
Palabras clave: Food Science; Biotechnology.
Pp. 212-221
Food oral processing: Mechanisms and implications of food oral destruction
Jianshe Chen
Palabras clave: Food Science; Biotechnology.
Pp. 222-228
The contribution of non-thermal and advanced oxidation technologies towards dissipation of pesticide residues
N.N. Misra
Palabras clave: Food Science; Biotechnology.
Pp. 229-244
Divergence and convergence in nutrition science
Bart Penders; Shannon L. Spruit; Jan Sikkema; Jan Maat; Daan Schuurbiers
Palabras clave: Food Science; Biotechnology.
Pp. 245-250
Ergometric studies of proteins: New insights into protein functionality in food systems
Zhuo Zhang; Luis E. Maya Desdier; Martin G. Scanlon
Palabras clave: Food Science; Biotechnology.
Pp. 251-263
Breadfruit (Artocarpus altilis and hybrids): A traditional crop with the potential to prevent hunger and mitigate diabetes in Oceania
Christina E. Turi; Ying Liu; Diane Ragone; Susan J. Murch
Palabras clave: Food Science; Biotechnology.
Pp. 264-272
Food applications of emulsion-based edible films and coatings
Sabina Galus; Justyna Kadzińska
Palabras clave: Food Science; Biotechnology.
Pp. 273-283