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
Modeling of starchy melts expansion by extrusion
M. Kristiawan; L. Chaunier; G. Della Valle; A. Ndiaye; B. Vergnes
Palabras clave: Food Science; Biotechnology.
Pp. 13-26
Probiotication of foods: A focus on microencapsulation tool
Annachiara De Prisco; Gianluigi Mauriello
Palabras clave: Food Science; Biotechnology.
Pp. 27-39
Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review
Imen Hamed; Fatih Özogul
; Joe M. Regenstein
Palabras clave: Food Science; Biotechnology.
Pp. 40-50
Essential oils as additives in biodegradable films and coatings for active food packaging
Lorena Atarés; Amparo Chiralt
Palabras clave: Food Science; Biotechnology.
Pp. 51-62
Food contamination during food process
Cristina Nerín; Margarita Aznar; Daniel Carrizo
Palabras clave: Food Science; Biotechnology.
Pp. 63-68
Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods
Mehmet Turan Ayseli; Yasemin İpek Ayseli
Palabras clave: Food Science; Biotechnology.
Pp. 69-77
Biotechnology or organic? Extensive or intensive? Global or local? A critical review of potential pathways to resolve the global food crisis
Evan Fraser; Alexander Legwegoh; Krishna KC; Mike CoDyre; Goretty Dias; Shelley Hazen; Rylea Johnson; Ralph Martin; Lisa Ohberg; Sri Sethuratnam; Lauren Sneyd; John Smithers; Rene Van Acker; Jennifer Vansteenkiste; Hannah Wittman; Rickey Yada
Palabras clave: Food Science; Biotechnology.
Pp. 78-87
Some remarks on computational approaches towards sustainable complex agri-food systems
Nathalie Perrot; Hugo De Vries; Evelyne Lutton; Harald G.J. van Mil; Mechthild Donner; Alberto Tonda; Sophie Martin; Isabelle Alvarez; Paul Bourgine; Erik van der Linden; Monique A.V. Axelos
Palabras clave: Food Science; Biotechnology.
Pp. 88-101
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii