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
An overview of the intelligent packaging technologies in the food sector
Masoud Ghaani; Carlo A. Cozzolino; Giulia Castelli; Stefano Farris
Palabras clave: Food Science; Biotechnology.
Pp. 1-11
Application of microbial TTIs as smart label for food quality: Response mechanism, application and research trends
Xiaoshuan Zhang; Gege Sun; Xinqing Xiao; Yuanrui Liu; Xiaoping Zheng
Palabras clave: Food Science; Biotechnology.
Pp. 12-23
Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review
N.R.A. Halim; H.M. Yusof; N.M. Sarbon
Palabras clave: Food Science; Biotechnology.
Pp. 24-33
Recent advances and current status of the use of heat treatments in postharvest disease management systems: Is it time to turn up the heat?
Yuan Sui; Michael Wisniewski; Samir Droby; John Norelli; Jia Liu
Palabras clave: Food Science; Biotechnology.
Pp. 34-40
Study of physical and mechanical properties of polypropylene nanocomposites for food packaging application: Nano-clay modified with iron nanoparticles
Mohammad-Javad Khalaj; Hamidreza Ahmadi; Rasoul Lesankhosh; Gholamreza Khalaj
Palabras clave: Food Science; Biotechnology.
Pp. 41-48
Influence of hydrocolloids on dough handling and technological properties of gluten-free breads
Shabir Ahmad Mir; Manzoor Ahmad Shah; Haroon Rashid Naik; Imtiyaz Ahmad Zargar
Palabras clave: Food Science; Biotechnology.
Pp. 49-57
Food design strategies to increase vegetable intake: The case of vegetable enriched pasta
Teresa Oliviero; Vincenzo Fogliano
Palabras clave: Food Science; Biotechnology.
Pp. 58-64
The “sisters” α-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application
Vincenza Ferraro; Marc Anton; Véronique Santé-Lhoutellier
Palabras clave: Food Science; Biotechnology.
Pp. 65-75
Microencapsulation of vitamin A: A review
Antónia Gonçalves; Berta N. Estevinho; Fernando Rocha
Palabras clave: Food Science; Biotechnology.
Pp. 76-87
Control of ochratoxin A-producing fungi in grape berry by microbial antagonists: A review
Hongyin Zhang; Maurice Tibiru Apaliya; Gustav K. Mahunu; Liangliang Chen; Wanhai Li
Palabras clave: Food Science; Biotechnology.
Pp. 88-97