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
Data-driven recipe completion using machine learning methods
Marlies De Clercq; Michiel Stock; Bernard De Baets; Willem Waegeman
Palabras clave: Food Science; Biotechnology.
Pp. 1-13
Are risk or benefit perceptions more important for public acceptance of innovative food technologies: A meta-analysis
Angela Bearth
; Michael Siegrist
Palabras clave: Food Science; Biotechnology.
Pp. 14-23
Effect of processing on conformational changes of food proteins related to allergenicity
Toheder Rahaman; Todor Vasiljevic; Lata Ramchandran
Palabras clave: Food Science; Biotechnology.
Pp. 24-34
Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics
Nevzat Konar; Omer Said Toker; Sirin Oba; Osman Sagdic
Palabras clave: Food Science; Biotechnology.
Pp. 35-44
Nutritional strategies and personalized diet in autism-choice or necessity?
Joanna Kałużna-Czaplińska; Jagoda Jóźwik-Pruska
Palabras clave: Food Science; Biotechnology.
Pp. 45-50
Cross-flow microfluidic emulsification from a food perspective
Kelly Muijlwijk; Claire Berton-Carabin; Karin Schroën
Palabras clave: Food Science; Biotechnology.
Pp. 51-63
Technological possibilities to prevent and suppress primary gushing of beer
Michaela Postulkova; David Riveros-Galan; Karla Cordova-Agiular; Kamila Zitkova; Hubert Verachtert; Guy Derdelinckx; Pavel Dostalek; Marek C. Ruzicka; Tomas Branyik
Palabras clave: Food Science; Biotechnology.
Pp. 64-73
Lutein and zeaxanthin: Production technology, bioavailability, mechanisms of action, visual function, and health claim status
Ifeanyi D. Nwachukwu; Chibuike C. Udenigwe; Rotimi E. Aluko
Palabras clave: Food Science; Biotechnology.
Pp. 74-84
The international scenario of patents concerning isoflavones
Marina Cardoso Nemitz; Débora Fretes Argenta; Letícia Scherer Koester; Valquíria Linck Bassani; Gilsane Lino von Poser; Helder Ferreira Teixeira
Palabras clave: Food Science; Biotechnology.
Pp. 85-95
Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
Francisco J. Barba; Zhenzhou Zhu; Mohamed Koubaa; Anderson S. Sant'Ana; Vibeke Orlien
Palabras clave: Food Science; Biotechnology.
Pp. 96-109