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
Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables – A review
M. Oliveira; M. Abadias; J. Usall; R. Torres; N. Teixidó; I. Viñas
Palabras clave: Food Science; Biotechnology.
Pp. 13-26
Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review
Mohammad Kamal; Romdhane Karoui
Palabras clave: Food Science; Biotechnology.
Pp. 27-48
Plant defence mechanisms and enzymatic transformation products and their potential applications in food preservation: Advantages and limitations
Alma Fernanda Sanchez Maldonado; Andreas Schieber; Michael G. Gänzle
Palabras clave: Food Science; Biotechnology.
Pp. 49-59
Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides
Shekhar U. Kadam; Brijesh K. Tiwari; Carlos Álvarez; Colm P. O'Donnell
Palabras clave: Food Science; Biotechnology.
Pp. 60-67
Review on the potential technologies for aromas recovery from food industry flue gas
C. Wylock; P.P. Eloundou Mballa; C. Heilporn; F. Debaste; M.-L. Fauconnier
Palabras clave: Food Science; Biotechnology.
Pp. 68-74
Strategies for the aeration of gluten-free bread – A review
Dana Elgeti
; Mario Jekle; Thomas Becker
Palabras clave: Food Science; Biotechnology.
Pp. 75-84
A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration
Santosh Lohumi; Sangdae Lee; Hoonsoo Lee; Byoung-Kwan Cho
Palabras clave: Food Science; Biotechnology.
Pp. 85-98
Hyperspectral imaging technology for rapid detection of various microbial contaminants in agricultural and food products
Hong-Ju He; Da-Wen Sun
Palabras clave: Food Science; Biotechnology.
Pp. 99-109
Aflatoxin M1 in milk and dairy products, occurrence and recent challenges: A review
S.Z. Iqbal; S. Jinap; A.A. Pirouz; A.R. Ahmad Faizal
Palabras clave: Food Science; Biotechnology.
Pp. 110-119
Application of probiotic delivery systems in meat products
Carlos Pasqualin Cavalheiro; Claudia Ruiz-Capillas; Ana M. Herrero; Francisco Jiménez-Colmenero; Cristiano Ragagnin de Menezes; Leadir Lucy Martins Fries
Palabras clave: Food Science; Biotechnology.
Pp. 120-131